Peach Custard Pie
A delightful summer dessert featuring fresh peaches baked in a creamy custard filling, perfect for warm days and backyard gatherings.
Ingredients
For the pie
- 1 piece pie crust Unbaked, fits in a 9-inch pie dish
- 4 cups fresh peaches, sliced Fresh is best, frozen can work if thawed and drained
- 1 cup sugar Divided into two portions for use in filling
- 1/4 cup all-purpose flour Helps thicken the custard
- 1/4 teaspoon salt Balances the sweetness
- 1 teaspoon vanilla extract For flavor enhancement
- 3 large eggs Large eggs needed for custard
- 1 cup heavy cream Adds richness to the custard
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Roll out the pie crust and fit it into a 9-inch pie dish.
- In a large bowl, combine the sliced peaches with 1/2 cup of sugar, flour, and salt. Toss to coat the peaches well.
- Arrange the peach mixture in the pie crust.
Custard Filling
- In another bowl, whisk together the remaining sugar, vanilla extract, eggs, and heavy cream until smooth.
- Pour this custard mixture over the peaches.
Baking
- Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is lightly golden.
- Allow the pie to cool before serving.
- Enjoy your Peach Custard Pie!
Notes
If your peaches are overly juicy, sprinkle a bit more flour on them. If the crust gets too brown, tent with foil. This pie may still wobble slightly when nudged, which is normal.