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Fresh Peach Custard Pie Recipe

★★★★★

4.8 from 318 reviews
  • Author: Julian
  • Total Time: 1 hour 15 minutes
  • Yield: 1 9-inch pie, approximately 8 servings 1x
  • Diet: Vegetarian

Description

This Fresh Peach Custard Pie recipe combines ripe peaches with a creamy custard filling baked in a flaky pie crust. The peaches are peeled and sliced fresh for the perfect balance of sweet and tart, complemented by a rich custard made with eggs, milk, and cream. Lightly spiced with nutmeg and optionally topped with sugar for a subtle crunch, this pie is delightful served warm or cold, especially with a scoop of vanilla bean ice cream.

Ingredients

Scale

Fruit

  • 3 cups fresh or frozen peaches (drained and thawed if frozen)

Custard

  • 2/3 cup sugar
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream

Other

  • 1 prepared (unbaked) 9″ pie shell
  • Grated nutmeg, to sprinkle
  • Optional: sugar or turbinado sugar, to sprinkle

Instructions

  1. Prepare the crust: Line a 9-inch pie pan with the unbaked pie crust, ensuring it fits snugly without prick holes.
  2. Blind bake the crust: Bake the crust at 450°F (232°C) for 5 minutes to set it, then remove and allow to cool.
  3. Peel the peaches: Cut a shallow X on the bottom end of each peach.
  4. Scald the peaches: Drop the peaches into boiling water for 2 minutes to loosen skins.
  5. Ice bath: Immediately transfer peaches to an ice water bath to stop cooking.
  6. Remove skins: Slip off the skins and slice the peaches thinly.
  7. Arrange peaches: Place the sliced peaches evenly on the bottom of the cooled, partially baked pie crust.
  8. Make custard base: In a separate bowl, combine sugar, flour, and salt.
  9. Mix custard: Whisk eggs, milk, and heavy cream into the dry ingredients until smooth and well incorporated.
  10. Assemble pie: Carefully pour the custard mixture over the peaches in the pie crust.
  11. Add spice: Sprinkle the top with freshly grated nutmeg.
  12. Optional topping: Sprinkle with sugar or turbinado sugar for added texture and sweetness, if desired.
  13. Bake the pie: Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes.
  14. Monitor baking: Start checking around 35 minutes; if edges brown too quickly, cover them with foil strips to prevent burning.
  15. Check doneness: The pie is done when the custard is set in the center and the top is lightly golden brown.
  16. Serve: Let the pie cool slightly and serve warm or cold, ideally with a scoop of vanilla bean ice cream for a perfect finish.

Notes

  • Using fresh peaches yields the best flavor, but frozen peaches can be used if properly thawed and drained.
  • Do not prick the pie crust during blind baking to maintain its structure.
  • Applying foil strips to the crust edges during baking prevents over-browning.
  • The pie custard contains raw eggs, so ensure to bake fully for food safety.
  • Serving warm with ice cream provides a delightful temperature contrast; refrigerated leftovers are also delicious.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Fresh Peach Custard Pie, peach pie, custard pie, summer dessert, fruit pie, easy peach pie, homemade pie

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