Description
This Peach Custard Pie features a smooth, creamy custard infused with cinnamon and vanilla, baked atop fresh, juicy peach slices nestled in a perfectly par-baked flaky pie crust. The result is a beautifully balanced dessert with a tender, buttery crust and a luscious fruit custard filling, making it an irresistible treat for any occasion.
Ingredients
Pie Crust
- 1 9-inch par-baked pastry pie crust
Custard Filling
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 3 large eggs
- 3 tablespoons salted butter, melted
Fruit
- 3 whole peaches (about 1 pound), sliced into 7-8 thick slices each
Instructions
- Par-bake the Pie Crust: Preheat your oven to 375°F. Line the pie crust with parchment paper and fill it with pie weights or dry beans to prevent bubbling. Bake for 15 minutes until the crust begins to dry and turn light brown. Remove the weights and parchment, prick the bottom and sides with a fork. Return to the oven for an additional 5-8 minutes. Remove from oven and brush with egg wash. Set aside.
- Lower Oven Temperature: Reduce the oven temperature to 350°F to prepare for baking the custard pie.
- Prepare Custard Mixture: In a large mixing bowl, whisk together sugar, flour, cornstarch, ground cinnamon, vanilla extract, heavy cream, eggs, and melted butter until fully combined and smooth.
- Prepare Peaches: Rinse peaches gently and dry them. Slice into thick pieces (7-8 slices per peach). The peach skins can remain on or be removed based on your preference.
- Arrange Peaches in Crust: Place the peach slices in a circular pattern evenly across the bottom of the par-baked pie crust.
- Pour Custard over Peaches: Carefully pour the custard mixture over the arranged peach slices ensuring even coverage.
- Bake the Pie: Bake the pie for 45 minutes at 350°F. After 10-15 minutes, when the crust starts browning, loosely cover the pie with aluminum foil to prevent over-browning for the remaining bake time.
- Cool Completely: Remove the pie from the oven and allow it to cool completely on a cooling rack for at least 2 hours to set the custard before serving.
Notes
- Par-baking the crust prevents sogginess from the custard filling.
- You may remove the peach skins if you prefer a smoother texture, but leaving them on adds color and nutrients.
- Covering the crust with foil mid-baking helps prevent burning while the filling cooks thoroughly.
- Cool the pie completely; serving warm may result in a runny custard.
- Use ripe but firm peaches for best flavor and texture.
