Description
This Custard Peach Pie is a delightful dessert featuring a smooth, creamy custard nestled among sweet, tender peaches in a flaky pie crust. The peaches are delicately macerated to bring out their natural sweetness, and the custard is baked until just set, creating a perfect balance of flavors and textures. Ideal for summer gatherings or any occasion that calls for a refreshing and elegant treat.
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
Peaches
- 3–4 fresh peaches, peeled and sliced (about 3 cups / 450g)
- 2 tbsp granulated sugar (for tossing peaches)
Instructions
- Prepare the Peaches: Blanch peaches in boiling water for 30 seconds, then immediately transfer them to ice water to halt the cooking process. Peel off the skins, slice the peaches, and toss them with 2 tablespoons of granulated sugar. Set aside to macerate, allowing the peaches to release their juices and become sweet and tender.
- Preheat Oven and Prepare Crust: Preheat your oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges to create a decorative border, and lightly prick the base with a fork to prevent bubbling during baking.
- Make the Custard Mixture: In a mixing bowl, whisk together the eggs, sugar, flour, and a pinch of salt until the mixture is smooth. Gradually add the whole milk, heavy cream, and vanilla extract while continuing to whisk until the custard is well combined and slightly frothy.
- Assemble the Pie: Evenly arrange the macerated peach slices in the prepared pie crust. Pour the custard mixture gently over the peaches, filling in the gaps and covering the fruit completely without disturbing the arrangement.
- Bake the Pie: Place the pie on the center rack of the preheated oven and bake for 40–50 minutes, or until the custard is just set and the top is lightly golden. Test doneness by inserting a knife near the center; it should come out mostly clean, indicating the custard is cooked through.
- Cool and Chill: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the pie for at least 2 hours to allow the custard to fully set and chill the dessert.
- Serve: Slice the pie and serve chilled or at room temperature. Optionally, dust with powdered sugar or add a dollop of whipped cream for an extra touch of indulgence.
Notes
- Ensure peaches are ripe for maximum sweetness and flavor.
- Macerating peaches with sugar helps to soften them and enhance their natural sweetness.
- Pricking the pie crust base prevents it from puffing up during baking.
- Cooling and refrigerating are key steps to allow custard to set properly for clean slices.
- Optional toppings like powdered sugar or whipped cream add extra flavor and presentation appeal.
Keywords: Custard Peach Pie, Peach Pie, Custard Pie, Summer Dessert, Fruit Pie, Peach Dessert, Homemade Pie