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
Scale
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.
