Peach Custard Pie (Printable)
Fresh peaches enveloped in creamy vanilla custard, baked in a flaky crust until golden and set.
# What You'll Need:
→ Crust
01 - 1 unbaked 9-inch pie crust, homemade or store-bought
→ Filling
02 - 4 cups fresh peaches, peeled and sliced (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
# Directions:
01 - Preheat the oven to 375°F.
02 - Arrange the unbaked pie crust in a 9-inch pie dish. Crimp the edges as desired for a finished appearance.
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 and well combined.
05 - Pour the custard mixture evenly over the peaches. 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.
06 - Let the pie cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving for best slicing results.
# Expert Tips:
01 -
- The custard creates this incredible creamy layer that holds everything together while still letting the peach flavor shine through
- It hits that perfect sweet spot between fruit pie and custard tart, like getting two desserts in one
02 -
- The pie needs those full two hours of chilling time, otherwise the custard will be runny and the slices will fall apart
- Fresh peaches are definitely worth seeking out, but if you use frozen ones, thaw and drain them really well first
03 -
- If your peaches are super ripe and sweet, you can reduce the sugar in the filling by a tablespoon
- Letting the pie cool completely at room temperature before refrigerating prevents condensation from making the crust soggy