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
