Description
This Custard Peach Pie combines the luscious sweetness of fresh peaches with a rich, creamy custard enveloped in a buttery pie crust. Perfectly baked to a golden finish, this dessert offers a refreshing yet indulgent slice of summer comfort that’s ideal for family gatherings, holiday tables, or any special occasion.
Ingredients
Scale
Pie Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Custard Filling:
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) whole milk
- 3 large eggs
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp (15g) all-purpose flour
- Pinch of salt
Peach Layer:
- 3–4 fresh peaches, peeled and sliced (about 3 cups / 450g)
- 2 tbsp granulated sugar (for tossing peaches)
Instructions
- Prepare the Peaches: Blanch the peaches in boiling water for 30 seconds, then immediately transfer them to ice water to stop cooking. Peel off the skins, slice the peaches, and toss them with 2 tablespoons of granulated sugar. Set aside to macerate and release their natural juices.
- Preheat & Crust: Preheat your oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges decoratively, and prick the base lightly with a fork to prevent bubbling.
- Make the Custard: In a mixing bowl, whisk together the eggs, sugar, flour, and a pinch of salt until the mixture is smooth. Gradually add in the whole milk, heavy cream, and vanilla extract while continuing to whisk, ensuring the custard is well combined and slightly frothy.
- Assemble: Arrange the sugared peach slices evenly across the pie crust, creating a uniform layer. Pour the custard mixture gently over the peaches, filling the gaps and covering the fruit completely without spilling.
- Bake: Place the pie on the center rack of the oven and bake for 40 to 50 minutes until the custard is just set. The top should turn a light golden color and a knife inserted near the center should come out mostly clean, indicating doneness.
- Cool & Chill: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate the pie for at least 2 hours to ensure the custard fully sets for clean, neat slices.
- Serve: Slice and serve the pie chilled or at room temperature. Optionally, dust the top with powdered sugar or add a dollop of whipped cream for extra indulgence.
Notes
- Use ripe, sweet peaches for the best flavor and juiciness.
- Avoid overbaking the pie to keep the custard silky and smooth.
- For a crisper crust, consider blind-baking the crust before adding filling.
- Pat peaches dry if they are very juicy to prevent a soggy crust.
- Do not pour hot custard over peaches to avoid uneven cooking of the fruit.
- Ensure the pie is thoroughly chilled before slicing to maintain clean cuts.
- Variations include adding spices like cinnamon and nutmeg, using coconut milk, or mixing in berries for flavor twists.
- Store leftover pie covered in the refrigerator for up to 4 days, do not freeze to prevent custard separation.
- Using canned peaches is acceptable if well-drained and patted dry.
- Make-ahead tip: Prepare the pie a day in advance for best slicing results.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: custard peach pie, peach dessert, creamy peach pie, summer pie, baked custard pie, fruity dessert, homemade peach pie, American dessert
