Peach Custard Pie
This Peach Custard Pie combines juicy peaches with a rich, creamy custard filling, all encased in a buttery crust. It’s a perfect dessert for showcasing fresh, ripe peaches.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the Filling:
- 4-5 ripe peaches, peeled, pitted, and sliced
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
For the Custard:
- 1 cup heavy cream
- 1/2 cup whole milk
- 3 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
For Topping (optional):
- Powdered sugar for dusting
Instructions
1. Prepare the Crust:
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold butter cubes and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together. It should be moist but not wet.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
- In a bowl, combine the sliced peaches, granulated sugar, flour, cinnamon, and nutmeg (if using). Gently toss to coat the peaches evenly. Set aside.
3. Prepare the Custard:
- In a medium bowl, whisk together the heavy cream, whole milk, eggs, granulated sugar, and vanilla extract until smooth and well combined.
4. Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough, leaving about a 1-inch overhang, then fold the overhang under itself and crimp the edges as desired.
- Arrange the peach slices evenly in the prepared crust.
- Pour the custard mixture over the peaches, making sure they are evenly covered.
5. Bake the Pie:
- Bake the pie in the preheated oven for 45-50 minutes, or until the custard is set and the crust is golden brown. The center should be slightly jiggly but will set as it cools.
- If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
6. Cool and Serve:
- Allow the pie to cool completely on a wire rack. The custard will continue to set as it cools.
- Once cooled, optionally dust with powdered sugar before serving.
Tips:
- For a flakier crust, make sure to keep the butter and water as cold as possible.
- You can also add a streusel topping for extra texture and sweetness. Combine 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup melted butter, and sprinkle over the pie before baking.
Enjoy your Peach Custard Pie, a delightful blend of juicy peaches and creamy custard in a buttery crust
