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
Scale
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.
