Peach Custard Pie (Printable)
Fresh peaches baked in creamy vanilla custard nestled in buttery pastry crust
# What You Need:
→ Crust
01 - 1 unbaked 9-inch pie crust (homemade or store-bought)
→ Filling
02 - 4 cups fresh peaches, peeled and sliced (about 5-6 medium peaches)
03 - 2 tablespoons lemon juice
04 - 1/2 cup granulated sugar
05 - 2 tablespoons all-purpose flour
→ Custard
06 - 2 large eggs
07 - 3/4 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup granulated sugar
10 - 1 teaspoon vanilla extract
11 - 1/4 teaspoon ground nutmeg
12 - Pinch of salt
# How-To Steps:
01 - Preheat the oven to 375°F.
02 - Arrange the unbaked pie crust in a 9-inch pie dish. Crimp the edges as desired.
03 - In a large bowl, toss the sliced peaches with lemon juice, 1/2 cup sugar, and flour until evenly coated. Spread the peaches evenly in the prepared pie crust.
04 - In a separate bowl, whisk together eggs, milk, cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt until smooth.
05 - Pour the custard mixture evenly over the peaches.
06 - Bake for 45-55 minutes, or until the custard is set and the top is lightly golden. If the crust begins to brown too quickly, cover the edges with foil.
07 - Let the pie cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving for best slicing.
# Expert Tips:
01 -
- The magic of two layers in one bite, sweet fruit meeting creamy custard
- That moment when you cut into it and see how beautifully it set
- Perfectly acceptable to eat for breakfast, not that I would know
02 -
- The custard might look jiggly when you pull it out but it firms up as it cools, do not keep baking it.
- Cutting warm pie is disappointing, let it chill completely for those clean restaurant-style slices.
03 -
- Brush the crust edges with an egg wash before baking for that golden bakery shine.
- Place the pie dish on a baking sheet to catch any potential drips or overflow.