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Custard Peach Pie Recipe

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★★★★★

5 from 128 reviews

This Custard Peach Pie combines a flaky pie crust with a creamy, vanilla-infused custard and fresh, sweet peaches. The peaches are macerated with sugar to enhance their natural flavor and then baked together with the smooth custard filling, resulting in a perfectly balanced, luscious dessert ideal for summer or 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

Peaches

  • 3–4 fresh peaches, peeled and sliced (about 3 cups / 450g)
  • 2 tbsp granulated sugar (for tossing peaches)

Instructions

  1. Prepare Peaches: Blanch peaches in boiling water for 30 seconds, then immediately transfer them to ice water to cool. Peel the skins off, slice the peaches, and toss the slices with 2 tablespoons of granulated sugar. Set aside to macerate, allowing the peaches to release their juices and become sweeter.
  2. 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 decoratively, and lightly prick the base with a fork to prevent bubbling during baking.
  3. Make Custard Mixture: In a mixing bowl, whisk together the eggs, sugar, flour, and a pinch of salt until smooth. Gradually add the milk, heavy cream, and vanilla extract, whisking continuously until the mixture is fully combined and slightly frothy.
  4. Assemble Pie: Arrange the macerated peach slices evenly over the pie crust. Carefully pour the custard mixture over the peaches, filling in gaps and covering the fruit without overflowing.
  5. Bake: Place the pie on the center rack of the preheated oven and bake for 40 to 50 minutes. The custard is done when it is just set and slightly golden on top. To test, insert a knife near the center; it should come out mostly clean.
  6. Cool and Chill: Remove the pie from the oven and place it on a wire rack to cool completely. After cooling, refrigerate the pie for at least 2 hours to allow the custard to fully set.
  7. Serve: Slice the pie and serve chilled or at room temperature. For an extra touch, dust the slices with powdered sugar or add a dollop of whipped cream if desired.

Notes

  • Blanching peaches makes peeling easier and ensures a smooth texture in the pie.
  • Macerating peaches with sugar enhances their sweetness and juiciness inside the pie.
  • Be careful not to overbake the custard; it should be just set to keep a creamy texture.
  • Chilling the pie before serving helps the custard firm up further, making slicing cleaner.
  • This pie can be made with a store-bought crust for convenience or homemade for extra flavor.
  • Leftovers should be stored in the refrigerator and consumed within 3 days for best taste.

Keywords: custard peach pie, peach pie recipe, creamy peach dessert, summer pie, fruit custard pie

Find it online: https://busyrecipe.com/custard-peach-pie-recipe/