ANN PORTER'S DRIED PEACH CUSTARD INGREDIENTS: 4 cups dried peaches              Sugar to taste 1 9-inch uncooked pie shell In a saucepan, add dried peaches and sugar (to taste) and simmer until peaches are done.  Mash well.  Add peaches to pie shell. Using your favorite egg custard mix, pour over the top of the peaches.  Bake in 350 degree oven for about 25 minutes or until custard is done. EGG CUSTARD INGREDIENTS: 5 eggs                                                         1 cup sugar 1 tablespoon margarine, melted       1 1/4 cups milk 3/4 teaspoon vanilla 1/2 teaspoon nutmeg Beat eggs slightly using a fork.  Do not over beat.  Add sugar and melted margarine. Stir until mixed.  Gradually add milk, mixing well.  Stir in vanilla. Note: This recipe is from Ann Porter, my Mom and was used by her and Grandma Coley.  I have not eaten or have seen a peach and egg custard combination like this in over 35 years.  Mickey Porter 03-06-99.