If you are on the hunt for a dessert that captures the essence of summer in every bite, then this Delicious Custard Peach Pie for a Perfect Summer Treat Recipe is exactly what you need. Combining the juicy sweetness of ripe peaches with a rich, silky custard nestled in a flaky pie crust, this pie is a heavenly celebration of flavor and texture. It’s a dish that not only tastes incredible but also makes the perfect centerpiece for any warm-weather gathering or a cozy afternoon indulgence. Each slice is a tender reminder of sunshine and sweetness, making it an absolute favorite to keep in your baking repertoire.
Ingredients You’ll Need
Getting your ingredients right is the first step to creating this memorable pie. Thankfully, everything you need is straightforward but essential, each playing a crucial role in achieving that smooth custard texture, lovely golden crust, and peachy burst of succulent flavor.
- Pie Crust: A 9-inch pie crust, either store-bought for convenience or homemade if you want that extra flaky touch.
- Fresh Peaches: Use 4-6 ripe peaches for natural sweetness and vibrant flavor, or canned peaches if you’re out of season.
- Sugar: About 3/4 cup, adjustable to suit how sweet and ripe your peaches are.
- Eggs: 3 large eggs, whisked until pale, critical for holding the custard together.
- Flour: 1/4 cup to help thicken the custard, with cornstarch as a great alternative for a silky finish.
- Milk: 1 cup of whole milk is best for creaminess, but coconut milk works well for a dairy-free twist.
- Heavy Cream: Adds richness and smooth texture to the custard filling.
- Vanilla Extract: Just 1 teaspoon to enhance the flavors wonderfully; almond extract can make a lovely substitute.
How to Make Delicious Custard Peach Pie for a Perfect Summer Treat Recipe
Step 1: Prepare and Macerate the Peaches
Start by bringing a pot of water to a boil. Blanch each peach for about 30 seconds so the skins loosen, making peeling a breeze. Immediately transfer the peaches to an ice bath to stop the cooking and maintain that fresh taste. Once cooled, peel, slice, and toss the peach slices with sugar. Let them sit for 10 minutes to macerate, which means the peaches will release their juicy sweetness, perfect to mingle with the custard base later.
Step 2: Blind Bake the Pie Crust
Preheat your oven to 375°F (190°C). Place the pie crust gently into a 9-inch pie dish, trimming and crimping as needed. To keep the crust perfectly crisp under the custard, you’ll want to blind bake it. This means lining the crust with parchment paper and filling it with pie weights or dried beans, baking for about 10-15 minutes until it turns a lovely golden color. This step ensures your crust stays flaky and sturdy.
Step 3: Create the Custard Filling
In a large bowl, whisk together the eggs and sugar until the mixture lightens in color and becomes slightly fluffy. Gradually add the flour and a pinch of salt, whisking continuously to avoid lumps. Slowly mix in the milk, heavy cream, and vanilla extract. This smooth mixture is what sets this pie apart—a silky custard with just the right amount of sweetness and flavor to complement the peaches perfectly.
Step 4: Assemble the Pie
Arrange the macerated peach slices evenly over your pre-baked crust. Pour the luscious custard mixture over the peaches carefully, so the filling spreads evenly but doesn’t disturb your peach layering. This creates a wonderful harmony between the baked fruit and custard as it cooks.
Step 5: Bake to Perfection
Bake the assembled pie in your oven for 40-50 minutes. The custard should be set but with a slight jiggle in the center, and the top should develop a beautiful golden hue. Keep an eye on it towards the end of baking; every oven is a bit different, but the aroma will certainly tell you it’s ready.
Step 6: Cool and Chill
Once baked, transfer the pie to a wire rack to cool for 30 minutes at room temperature. Then, refrigerate it for at least 2 hours before slicing. This chilling step helps the custard firm up just right for clean, satisfying slices that hold their shape beautifully.
How to Serve Delicious Custard Peach Pie for a Perfect Summer Treat Recipe
Garnishes
A slice of this crowning glory shines on its own, but if you want to elevate the presentation or add a touch of extra indulgence, consider a light dusting of powdered sugar or a dollop of freshly whipped cream. A sprinkle of toasted almonds can add a lovely crunch, enhancing the pie’s textures and flavors without overpowering them.
Side Dishes
This pie pairs wonderfully with simple sides that enhance its fresh, summery character. A scoop of vanilla ice cream or a spoonful of crème fraîche brings out the custard’s richness, making every bite even more decadent. For a lighter option, fresh berries or a citrus salad work as bright, refreshing accompaniments.
Creative Ways to Present
For a fun twist at your next gathering, serve individual custard peach pie servings in cute ramekins or mini tart pans. You can also drizzle a little honey or a balsamic glaze over the slices for a sophisticated touch that will impress your guests. Adding fresh mint or edible flowers can turn this slice into a stunning visual treat.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this pie should be refrigerated to keep the custard fresh and firm. Store in an airtight container or cover tightly with plastic wrap to prevent the pie from absorbing any fridge odors. Enjoy within 3 days for the best flavor and texture.
Freezing
While freezing fresh peach custard pie isn’t usually recommended because the custard might change texture, if necessary, you can freeze unbaked pie filling and crust separately. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking fresh.
Reheating
To enjoy your pie slightly warmed, gently reheat slices in a low oven (around 300°F) for 10 minutes or so. Avoid microwaving to prevent the custard from becoming rubbery. Warmed this way, it regains a lovely softness and brings out the aroma beautifully.
FAQs
Can I use canned peaches instead of fresh ones?
Absolutely! Canned peaches work well, especially if fresh peaches are out of season. Just be sure to drain them well and reduce the added sugar accordingly since canned fruits can be sweeter or packed in syrup.
What can I substitute for heavy cream?
If you prefer a lighter version, you can use whole milk or even a dairy-free alternative like coconut cream. Keep in mind this will slightly alter the richness but still yield a delicious custard texture.
How do I know when the custard is fully set?
The custard should look mostly firm with a faint jiggle in the center when you gently shake the pie. If it’s too liquid or unset, bake for an extra 5-10 minutes and check again. Residual heat will finish setting it as it cools.
Can this pie be made gluten-free?
Yes! Use a gluten-free pie crust and substitute the all-purpose flour in the custard with cornstarch or a gluten-free flour blend. The texture will be just as delightful.
Is the pie better served chilled or at room temperature?
Both are fantastic! Chilled pie slices have a firmer custard and refreshing feel, while room temperature brings out the creaminess and full depth of flavors. Try both to see which you prefer.
Final Thoughts
The Delicious Custard Peach Pie for a Perfect Summer Treat Recipe is truly a gem that will steal your heart and delight your taste buds. Its perfect balance of custard creaminess and juicy peaches captures the spirit of summer in a slice. I encourage you to dive into making this pie—it’s easier than it looks and guarantees memorable smiles and satisfied appetites. Gather your ingredients, enjoy the process, and get ready to share a slice of sunshine with everyone you love.
Print
Delicious Custard Peach Pie for a Perfect Summer Treat Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Delicious Custard Peach Pie combines fresh, juicy peaches with a smooth, creamy custard filling nestled in a flaky pie crust. Perfect for a refreshing summer treat, the pie is wonderfully balanced with just the right amount of sweetness and a luscious texture that sets beautifully when baked. Whether served chilled or at room temperature, this pie is a delightful dessert centerpiece for any occasion.
Ingredients
Pie Crust
- 1 piece Pie Crust (Store-bought or homemade)
Peach Filling
- 4–6 pieces Fresh Peaches (Ripe peaches preferred, canned as an alternative)
- 3/4 cup Sugar (Adjust based on peach ripeness)
Custard Filling
- 3 large Eggs (Whisk 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)
- Pinch of Salt
Instructions
- Prepare the Peaches: Blanch the peaches in boiling water for 30 seconds until their skins loosen. Immediately transfer them to an ice bath to cool down. Peel the peaches, slice them, and then macerate the slices with sugar for 10 minutes to bring out their natural juices and sweetness.
- Preheat Oven and Blind Bake Crust: Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish. Blind bake the crust for 10 to 15 minutes until it turns golden and slightly firm, preventing it from becoming soggy after adding the custard.
- Make the Custard Mixture: In a mixing bowl, whisk the eggs and sugar together until the mixture becomes pale and frothy. Gradually add the flour, a pinch of salt, milk, heavy cream, and vanilla extract while continuing to whisk until the custard mixture is smooth and well combined.
- Assemble the Pie: Layer the macerated peach slices evenly over the blind-baked pie crust. Carefully pour the custard mixture over the peaches, ensuring the filling is evenly distributed throughout the pie.
- Bake the Pie: Bake the pie in the preheated oven for 40 to 50 minutes or until the custard is set and the top is a beautiful golden color. The center should have a slight jiggle but not be liquid.
- Cool and Chill: Remove the pie from the oven and let it cool on a wire rack for 30 minutes. Then refrigerate the pie for at least 2 hours to fully set the custard for clean slicing.
- Serve: Slice and serve the custard peach pie chilled or at room temperature. Optionally, garnish with powdered sugar or whipped cream for an extra touch of sweetness and elegance.
Notes
- Adjust the sugar quantity according to the sweetness of your peaches to avoid an overly sweet pie.
- If using canned peaches, reduce maceration time and drain excess syrup to prevent a soggy crust.
- For a dairy-free version, substitute milk with coconut milk and heavy cream with a suitable dairy-free alternative.
- Blind baking the crust is essential to avoid a soggy bottom from the custard filling.
- Ensure the pie is well chilled before slicing for clean, neat slices.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
