Description
This Custard Peach Pie features a luscious blend of creamy custard poured over tender, freshly peeled peaches in a flaky pie crust. The custard is smooth and lightly sweetened with vanilla, perfectly complementing the natural sweetness and slight tartness of the peaches. Chilled to set, this classic summer dessert offers a delightful balance of creamy and fruity flavors, ideal for warm weather gatherings or a cozy treat.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Custard
- 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 the peaches in boiling water for 30 seconds, then immediately transfer them to ice water to cool. This makes peeling easier. Peel the peaches, slice them, and toss with 2 tablespoons of granulated sugar. Set aside to macerate, allowing the peaches to release their juices and absorb the sugar.
- Preheat and prepare crust: Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish, crimp the edges for a decorative touch, and lightly prick the base of the crust with a fork to prevent bubbling during baking.
- Make the custard: In a mixing bowl, whisk together the eggs, sugar, flour, and a pinch of salt until the mixture is smooth. Gradually whisk in the milk, heavy cream, and vanilla extract until combined and slightly frothy, ensuring a smooth custard base without lumps.
- Fill the pie: Arrange the macerated peach slices evenly over the prepared crust. Carefully pour the custard mixture over the peaches, filling in the gaps and covering the fruit completely to ensure a creamy filling.
- Bake the pie: Place the pie on the center rack in the preheated oven and bake for 40 to 50 minutes, or until the custard is just set and the top turns lightly golden. To check doneness, insert a knife near the center — it should come out mostly clean with slight custard clinging.
- Cool and chill: Remove the pie from the oven and cool it completely on a wire rack. Once cooled, refrigerate the pie for at least 2 hours to let the custard fully set and enhance the flavors.
- Serve: Slice the pie and serve chilled or at room temperature. For an extra touch, dust with powdered sugar or add a dollop of whipped cream before serving if desired.
Notes
- Blanching peaches makes peeling easier and helps achieve a smooth texture in the pie.
- Using a mix of heavy cream and whole milk makes the custard rich yet not overly heavy.
- Allow the pie to chill well to ensure the custard sets properly and slices cleanly.
- Leftover pie should be refrigerated and consumed within 2–3 days for best freshness.
- For a gluten-free version, substitute the pie crust with a gluten-free crust and ensure the flour used is gluten-free.
Keywords: Custard Peach Pie, peach dessert, baked custard pie, summer pie, fruit pie, creamy peach pie