Peach Custard Pie (Printer-friendly)
Fresh peaches meet silky vanilla custard in a flaky pastry crust for the ultimate summer dessert.
# 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 (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 Guide:
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 Advice:
01 -
- The contrast between juicy peaches and creamy custard creates texture that keeps everyone coming back for seconds
- This pie travels beautifully and actually tastes better after chilling, making it perfect for potlucks
02 -
- The custard will look quite liquid when you pour it in, but it sets up beautifully as it bakes and then chills
- Letting the pie cool completely before slicing is absolutely crucial, otherwise the custard will be runny and messy
03 -
- If your peaches are especially juicy, increase the flour to 3 tablespoons to prevent a soggy crust
- For the prettiest presentation, fan the peach slices in concentric circles before pouring in the custard