Peach Custard Pie (Printable)
Fresh peakes meet creamy custard in this classic summer dessert, featuring a flaky pastry crust and warm hints of nutmeg.
# 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
# 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.
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.
# Cooking Tips:
01 -
- The contrast between juicy peaches and silky custard creates something magical in every bite
- It strikes that perfect balance between fancy enough for company and simple enough for a Tuesday night
02 -
- Cutting into this pie while it is still warm will give you a soup instead of slices, patience really is the secret ingredient
- If your crust starts getting too dark during baking, just cover the edges with foil and keep going
03 -
- Room temperature ingredients mix together more easily, so set your eggs and dairy out about 20 minutes before you start
- The pie is done when the center still has a slight wiggle but does not look liquid