Custard Peach Pie – A Creamy, Fruity Slice of Comfort Recipe
Introduction
Custard Peach Pie is a delightful blend of creamy custard and fresh, juicy peaches nestled in a flaky crust. This dessert offers a comforting slice of summer perfect for any occasion.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 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
- 3–4 fresh peaches, peeled and sliced (about 3 cups / 450g)
- 2 tbsp granulated sugar (for tossing peaches)
Instructions
- Step 1: Prepare the peaches by blanching them in boiling water for 30 seconds, then immediately transfer to ice water. Peel, slice, and toss with 2 tablespoons of sugar. Set aside to macerate.
- Step 2: Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish, crimp the edges, and lightly prick the base with a fork.
- Step 3: In a bowl, whisk together the eggs, sugar, flour, and salt until smooth. Gradually whisk in the milk, heavy cream, and vanilla extract until the mixture is combined and slightly frothy.
- Step 4: Arrange the sliced peaches evenly over the pie crust. Pour the custard mixture gently over the peaches, filling in gaps and covering the fruit.
- Step 5: Bake the pie on the center oven rack for 40 to 50 minutes, or until the custard is just set and the top turns lightly golden. A knife inserted near the center should come out mostly clean.
- Step 6: Allow the pie to cool completely on a rack, then refrigerate for at least 2 hours to fully set the custard.
- Step 7: Slice and serve chilled or at room temperature. For extra indulgence, dust with powdered sugar or add a dollop of whipped cream.
Tips & Variations
- Use ripe, but firm peaches to prevent the filling from becoming too watery.
- You can substitute fresh peaches with frozen ones; just thaw and drain excess juice before using.
- Add a sprinkle of cinnamon or nutmeg to the custard for a warm, spiced flavor.
- For a gluten-free option, choose a gluten-free pie crust and substitute all-purpose flour with a gluten-free flour blend.
Storage
Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven if desired, though it’s best enjoyed chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned peaches instead of fresh?
While fresh peaches provide the best flavor and texture, you can use canned peaches drained well. Adjust sugar amounts accordingly as canned peaches can be sweeter or packed in syrup.
How do I know when the custard is fully set?
The custard is set when the top is lightly golden and a knife inserted near the center comes out mostly clean with only a slight custard residue, not liquid. It will continue to firm up as it cools.
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Custard Peach Pie – A Creamy, Fruity Slice of Comfort Recipe
- Total Time: 2 hours 65 minutes (including chilling)
- Yield: 8 servings 1x
Description
This Custard Peach Pie combines a tender, flaky crust with a luscious, creamy custard filling layered over fresh, sweet peaches. Perfectly baked to a golden top, this dessert offers a delightful balance of fruity freshness and rich creaminess, making it a comforting and elegant treat for any 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 peeled peaches by immersing them in boiling water for 30 seconds, then immediately transfer them to ice water to stop cooking and make peeling easier. Peel, slice, and toss the peach slices with 2 tablespoons of granulated sugar. Set aside to macerate, allowing the peaches to release their natural juices.
- Preheat & Prep Crust: Preheat your oven to 375°F (190°C). Fit the 9-inch pie crust into a pie dish, crimp the edges decoratively, and lightly prick the base with a fork to prevent bubbling during baking.
- Make the Custard: In a bowl, whisk together the eggs, granulated sugar, all-purpose flour, and a pinch of salt until smooth. Gradually add the milk, heavy cream, and vanilla extract, whisking until the mixture is fully combined and slightly frothy.
- Assemble the Pie: Arrange the macerated peach slices evenly over the pie crust, creating a uniform layer. Gently pour the custard mixture over the peaches, ensuring it fills gaps and fully covers the fruit.
- Bake: Place the assembled pie on the center rack of the oven and bake for 40 to 50 minutes, until the custard is just set and the top turns lightly golden. To test doneness, insert a knife near the center; it should come out mostly clean with slight moisture.
- 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 let the custard fully set and intensify flavors.
- Serve: Slice the pie and serve chilled or at room temperature. Optionally, dust with powdered sugar or add a dollop of whipped cream for extra indulgence.
Notes
- Blanching peaches makes peeling easier and preserves their delicate texture.
- Macerating the peaches with sugar enhances their sweetness and juices, contributing to a moist filling.
- Allowing the pie to chill ensures the custard sets properly for clean slices.
- Use fresh ripe peaches for the best flavor. If peaches are not in season, high-quality canned or frozen peaches may be used but adjust sugar accordingly.
- Store leftovers refrigerated and consume within 3 days for optimum freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: custard peach pie, peach dessert, creamy peach pie, summer pie, fruit custard pie
