If you are on the hunt for a truly irresistible summer dessert, look no further than this Delicious Custard Peach Pie for a Perfect Summer Treat Recipe. This pie combines the luscious sweetness of ripe peaches with a silky, velvety custard that’s baked to golden perfection inside a flaky crust. Each bite delivers a harmonious dance of flavors and textures, from the juicy, tender peach slices to the creamy custard and buttery pastry. It’s the kind of dessert that effortlessly captures the essence of summer and will quickly become your go-to for celebrations, family dinners, or just a sweet moment to savor on a warm afternoon.
Ingredients You’ll Need
The magic of this pie lies in the simplicity and quality of its ingredients. Every component is essential, whether it’s the fragrant vanilla that elevates the custard or the perfectly ripe peaches that provide natural sweetness and vibrant color. Let’s take a look at what you’ll need to make this delightful dessert shine.
- Pie Crust: Either store-bought or homemade, it forms the buttery, flaky base that holds everything together perfectly.
- Fresh Peaches: Choose ripe peaches for the best flavor and texture; canned peaches can work in a pinch but fresh is always best.
- Sugar: Adjust the quantity depending on the sweetness of your peaches to keep the custard balanced and not overly sweet.
- Eggs: Large eggs provide the rich, stable foundation for the creamy custard filling when whisked until pale.
- Flour: Adds just enough structure to the custard; cornstarch is a great gluten-free substitute.
- Milk: Whole milk is recommended for creaminess, but coconut milk offers a lovely dairy-free alternative.
- Heavy Cream: This deepens the custard’s richness, though light cream options can be used for a less indulgent version.
- Vanilla Extract: A teaspoon of vanilla brings warmth and depth, and almond extract can be swapped for a subtle nutty note.
How to Make Delicious Custard Peach Pie for a Perfect Summer Treat Recipe
Step 1: Prepare the Peaches
Start by blanching your peaches in boiling water for about 30 seconds to loosen their skins. Then immediately plunge them into an ice bath to cool quickly, making them easier to peel. Once peeled, slice the peaches and toss them with sugar to macerate for at least 10 minutes. This step brings out their juicy sweetness and ensures they stay tender in the pie.
Step 2: Blind Bake the Pie Crust
While the peaches are macerating, preheat your oven to 375°F (190°C). Fit your pie crust into a 9-inch pie dish and blind bake it for 10 to 15 minutes until the edges turn a lovely golden brown. This preliminary bake prevents a soggy bottom once the custard filling is added and guarantees a crisp, flaky shell.
Step 3: Whisk the Custard Filling
In a mixing bowl, beat the eggs and sugar together until the mixture becomes pale and smooth. Gradually whisk in the flour, a pinch of salt, milk, heavy cream, and vanilla extract, making sure the custard base is silky and lump-free. This mixture will bake up into that perfectly set custard that makes this pie so divine.
Step 4: Assemble and Bake
Now the fun part: layering! Arrange the peach slices evenly over the pre-baked pie crust, then pour the custard filling over the top, ensuring it seeps into every crevice. Bake the pie for 40 to 50 minutes until the custard is set and the surface is golden brown. A slight jiggle in the center is okay—it will firm up while cooling.
Step 5: Cool and Chill
Allow the pie to cool on a wire rack for about 30 minutes. Then place it in the refrigerator to chill for at least 2 hours before slicing. This step is crucial as it lets the custard fully set, ensuring clean slices and a smooth texture with every bite.
How to Serve Delicious Custard Peach Pie for a Perfect Summer Treat Recipe
Garnishes
A light dusting of powdered sugar or a dollop of freshly whipped cream adds a lovely finishing touch to this pie without overpowering its delicate flavors. Fresh mint leaves can also bring a pop of color and a hint of herbal brightness that pairs wonderfully with the peaches.
Side Dishes
This pie shines on its own but is equally delightful alongside a scoop of vanilla bean ice cream or a simple bowl of fresh berries. For an adult twist, a splash of sweet dessert wine or a glass of chilled rosé complements the pie’s fruity richness beautifully.
Creative Ways to Present
For a charming summer gathering, serve mini versions of this Delicious Custard Peach Pie for a Perfect Summer Treat Recipe in individual ramekins or tart pans. You can also layer the peaches and custard in clear glasses as a deconstructed pie parfait, topped with crumbled pie crust for crunch.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie covered tightly with plastic wrap or foil in the refrigerator. It will keep well for up to 3 days, allowing the flavors to meld even further. Always slice the pie once it’s fully chilled to maintain the custard’s structure.
Freezing
While it’s best enjoyed fresh, you can freeze the pie if needed. Wrap it securely in plastic wrap and then foil before placing it in the freezer. It will freeze well for up to 1 month. Thaw the pie overnight in the fridge before serving.
Reheating
If you prefer your pie slightly warm, gently reheat individual slices in the oven at a low temperature (around 300°F or 150°C) for 10 to 15 minutes. Avoid microwaving as it can alter the custard’s texture, making it watery.
FAQs
Can I use frozen peaches instead of fresh?
Yes, frozen peaches can be used but make sure to thaw and drain any excess moisture before using. This will help prevent the pie from becoming soggy and maintain the custard’s texture.
What can I substitute for heavy cream?
You can substitute heavy cream with half-and-half or whole milk, but keep in mind that the custard will be less rich and creamy. For a dairy-free option, coconut cream works beautifully and adds a subtle tropical note.
How ripe should the peaches be?
The best peaches are perfectly ripe but still firm enough to slice easily. Overripe peaches can turn mushy during baking and release too much liquid, which affects the texture of the pie.
Can I make the pie crust from scratch?
Absolutely! A homemade pie crust made with cold butter, flour, and a pinch of salt will elevate the pie to another level. It’s worth the extra effort if you have time to prepare it fresh.
How do I know when the custard is fully baked?
The custard should be mostly set with just a slight jiggle in the center when you gently shake the pie. It will continue to firm up as it cools. Overbaking can cause curdling, so keep a close eye during the final minutes.
Final Thoughts
There is something truly special about this Delicious Custard Peach Pie for a Perfect Summer Treat Recipe that captures the spirit of warm, joyful summer days. It’s not only straightforward to make, but it brings a restaurant-worthy dessert to your home kitchen that everyone will rave about. I encourage you to gather your ingredients, invite some friends or family, and dive into the delicious world of peach and custard with this unforgettable pie. You won’t regret a single bite!
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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 is a perfect summer treat combining a flaky pie crust with ripe, juicy peaches and a creamy custard filling. The pie is blind-baked before adding the peach slices and smooth custard mixture, then baked to golden perfection and chilled for a refreshing dessert that’s ideal for warm weather gatherings.
Ingredients
Pie Crust
- 1 piece Pie Crust (Store-bought or homemade)
Fruit
- 4–6 pieces Fresh Peaches (Ripe peaches preferred, canned as an alternative)
Custard Filling
- 3/4 cup Sugar (Adjust based on peach ripeness)
- 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)
Instructions
- Prepare Peaches: Blanch peaches in boiling water for 30 seconds until their skins loosen. Immediately transfer them to an ice bath to cool, then peel and slice the peaches. Macerate the slices with sugar for 10 minutes to enhance sweetness and flavor.
- Blind Bake Pie Crust: Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with your pie crust and blind bake it for 10-15 minutes until the crust is golden and partially cooked, which prevents sogginess later.
- Make Custard Mixture: In a mixing bowl, whisk the eggs and sugar until pale and fluffy. Gradually add the flour (or cornstarch substitute), a pinch of salt, milk, heavy cream, and vanilla extract, whisking continuously until you achieve a smooth custard mixture without lumps.
- Assemble Pie: Arrange the macerated peach slices evenly over the blind-baked crust. Pour the custard filling over the peaches carefully to distribute it evenly without disturbing the peach layer.
- Bake: Place the assembled pie in the oven and bake at 375°F (190°C) for 40-50 minutes. The custard should set with a slight golden top and minimal jiggle in the center when done.
- Cool and Chill: Remove the pie from the oven and cool it on a wire rack for about 30 minutes. Then refrigerate the pie for at least 2 hours to allow the custard to fully set and flavors to meld.
- Serve: Slice the chilled pie and serve either cold or at room temperature. Optionally, dust with powdered sugar or garnish with whipped cream for extra indulgence.
Notes
- Using ripe fresh peaches will provide the best flavor; canned peaches can be used but may alter texture and sweetness.
- Blind baking the crust is essential to avoid a soggy bottom from the custard filling.
- You can substitute heavy cream with half-and-half or a lighter cream for a less rich custard.
- To make the recipe dairy-free, substitute milk and cream with coconut milk or other plant-based milks.
- Ensure the custard is fully set before serving by chilling adequately; this improves sliceability and texture.
