Description
This Delicious Custard Peach Pie is a perfect summer treat combining ripe peaches with a smooth, creamy custard filling nestled in a flaky pie crust. With a blend of fresh peaches, rich eggs, and creamy dairy, this pie offers a delightful balance of sweetness and texture. Ideal for warm days and gatherings, it’s easy to prepare and sure to impress with its golden baked finish and refreshing chilled serving.
Ingredients
Scale
Pie Crust
- 1 piece Pie Crust (store-bought or homemade)
Peach Filling
- 4-6 pieces Fresh Peaches (ripe preferred, canned as alternative)
- 3/4 cup Sugar (adjust based on peach ripeness)
Custard Filling
- 3 large Eggs (whisked until pale)
- 1/4 cup Flour (can substitute with cornstarch)
- 1 cup Milk (whole milk recommended, coconut milk for dairy-free)
- 1 cup Heavy Cream (lighter alternatives can be used)
- 1 teaspoon Vanilla Extract (almond extract can be substituted)
Instructions
- Prepare Peaches: Blanch peaches in boiling water for 30 seconds until skins loosen. Transfer peaches immediately to an ice bath to cool, then peel and slice them. Macerate the sliced peaches with sugar for 10 minutes to draw out juices and enhance sweetness.
- Preheat and Blind Bake Pie Crust: Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and blind bake it for 10-15 minutes until the crust turns golden brown and partially cooked to prevent sogginess.
- Make Custard Mixture: In a mixing bowl, whisk together the eggs and sugar until pale and light in texture. Gradually add the flour, a pinch of salt, then pour in the milk and heavy cream. Add vanilla extract and continue whisking until the custard mixture is smooth and well combined.
- Assemble the Pie: Arrange the macerated peach slices evenly over the pre-baked pie crust. Carefully pour the custard mixture over the peaches, ensuring even coverage without overflowing.
- Bake the Pie: Place the assembled pie in the oven and bake for 40-50 minutes. The custard should be set but still slightly jiggly in the center. The top will become golden brown as a sign of doneness.
- Cool and Chill: Remove the pie from the oven and let it cool on a wire rack for 30 minutes. Transfer to the refrigerator and chill for at least 2 hours to allow the custard to fully set and flavors to meld.
- Serve: Slice the pie and serve chilled or at room temperature. Optionally, garnish with powdered sugar or whipped cream for an extra touch of indulgence.
Notes
- For best results, use ripe fresh peaches as they provide the sweetest flavor and best texture.
- If you prefer a dairy-free version, substitute coconut milk for milk and a dairy-free cream alternative for heavy cream.
- You can substitute flour with cornstarch for a gluten-free custard thickener.
- Blind baking the crust prevents sogginess when adding the custard filling.
- Adjust sugar according to the sweetness of your peaches to avoid an overly sweet pie.
- Letting the pie chill for at least 2 hours enhances the custard’s firmness and flavor.
