Peach custard pie

INGREDIENTS FOR PASTRY:

• 2 cups all-purpose flour

• 1/2 cup cake flour

• 1 tablespoon granulated sugar

• 1/2 teaspoon kosher salt

• 1 cup chilled unsalted butter, cut into 1-inch pieces

• 6 teaspoons ice water

• 2 teaspoons lemon juice

FOR PIE

• 1 9-inch unbaked pie shell

• 3 tablespoons all-purpose flour

• 3 tablespoons brown sugar

• 4-5 peaches, peeled, pitted and cut in half

• 1 can (12 ounces) evaporated milk

• 1 egg, slightly beaten

• 2/3 cup granulated sugar

• 2 tablespoons all-purpose flour

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

PREPARATION: For pastry, combine flour, cake flour, sugar and salt in bowl of food processor fitted with a steel blade; pulse until blended. Add butter; pulse until mixture forms a coarse meal. Add water and lemon juice; pulse just until mixture forms clumps.

Turn dough out onto floured surface and form into two balls. Flatten each ball into a disk. Wrap in plastic wrap; chill for at least 2 hours.

For the pie, use 1 pastry; freeze remaining pastry until ready to use.

Unwrap pastry; roll out on floured surface to fit a 9-inch diameter pie pan.

Combine flour and brown sugar; sprinkle over bottom of crust. Arrange peaches, cut side up, in pie shell. Combine evaporated milk and egg; mix well.

Pour over peaches. Combine sugar, flour, cinnamon and nutmeg; sprinkle over top of pie.

Bake at 350 degrees for 45 to 50 minutes, or until knife inserted into custard comes out clean. Serve warm or chilled.