Description
This Peach Custard Pie is a delightful dessert featuring fresh, juicy peaches enveloped in a creamy, smooth custard baked to perfection in a flaky pie crust. Perfect for showcasing seasonal peaches, this pie combines simple ingredients for a classic and comforting treat.
Ingredients
Scale
Fruit
- 4 peaches, peeled, sliced, and cubed
Custard
- 1 cup whole milk
- 1 cup sugar
- 3 eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Pie
- 1 prepared pie shell
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Peaches: Peel the peaches, then slice and cube them evenly to ensure consistent texture throughout the pie. Set aside.
- Make Custard Mixture: In a mixing bowl, whisk together the eggs, sugar, and flour until fully combined. Gradually add the whole milk and vanilla extract, blending well until smooth and uniform.
- Assemble the Pie: Place the prepared pie shell onto a baking tray. Spread the cubed peaches evenly in the pie shell, then carefully pour the custard mixture over the peaches, ensuring they are well covered but not overflowing.
- Bake the Pie: Bake the pie in the preheated oven for about 50-60 minutes, or until the custard is set and the top is lightly golden. To test, gently shake the pie; the custard should be firm but slightly wobbly in the center.
- Cool: Remove the pie from the oven and let it cool on a wire rack to room temperature before serving, allowing the custard to fully set and flavors to meld.
Notes
- Use ripe but firm peaches for the best texture and sweetness.
- To prevent a soggy crust, you can blind bake the pie shell for 10 minutes before adding the filling.
- If peaches are not in season, frozen peaches can be used but drain excess juice to avoid a watery filling.
- Serve chilled or at room temperature, optionally with whipped cream or vanilla ice cream.
- You may add a pinch of cinnamon or nutmeg to the custard mixture for a spiced variation.
