Fresh Peach Custard Pie Recipe is one of my all-time favorite desserts. There is something magical about the combination of sweet, juicy peaches and creamy custard nestled in a flaky pie crust. Every summer, when peaches are in season, I find myself craving this delightful treat. I want to share my cherished recipe and some tips that will help you create the perfect Fresh Peach Custard Pie.
Why Fresh Peaches Matter
Using fresh peaches makes a significant difference in this recipe. The taste is brighter, sweeter, and more vibrant compared to canned peaches. When I bite into a slice of this pie, I want to taste summer. Fresh peaches give that experience. Look for ripe, fragrant peaches at your local farmer’s market or grocery store.
Ingredients for Fresh Peach Custard Pie
Before we get into the cooking process, let me share the ingredients you’ll need. Here’s a simple list for your shopping trip:
For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 to 5 tablespoons ice water
For the Custard Filling:
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 4 cups fresh peaches, peeled and sliced
How to Make Fresh Peach Custard Pie
I always start with the pie crust because it needs some time to chill. In a large bowl, mix flour, sugar, and salt. Add the diced butter and mix until the mixture resembles coarse crumbs. You can use your hands or a pastry cutter for this. Gradually add ice water, one tablespoon at a time, until the dough comes together.
Once the dough is ready, shape it into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. This step is crucial for a flaky crust.
Preparing the Peaches
While the dough chills, I prepare the peaches. First, I wash them thoroughly. Then, I slice them into thin pieces. I like to remove the skin, but if you prefer, you can leave it on for added texture. The juicy slices will be the star of the pie, so make sure they are ripe and sweet.
Rolling Out the Dough
After the dough has chilled, it’s time to roll it out. I dust my work surface with flour to prevent sticking. Using a rolling pin, I roll the dough into a circle about 1/8 inch thick. Carefully transfer the rolled dough into a 9-inch pie pan. Trim any excess dough hanging over the edges and crimp the edges for a nice finish.
Blind Baking the Crust
To ensure a crisp crust, I blind bake it before adding the filling. Preheat your oven to 375°F (190°C). Place parchment paper over the crust and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment paper. Bake for an additional 10 minutes, or until the crust is lightly golden. This step is essential to prevent a soggy bottom.
Making the Custard Filling
While the crust cools, I prepare the custard filling. In a large bowl, I whisk together the eggs, sugar, cream, milk, vanilla extract, and nutmeg until smooth. This mixture will create a rich and creamy custard that perfectly complements the peaches.
Assembling the Pie
Now comes the fun part. I layer the sliced peaches evenly in the baked pie crust. Then, I carefully pour the custard mixture over the peaches. It’s okay if some peaches stick out; they will bake beautifully.
Baking the Pie
I place the pie in the oven and bake it at 375°F (190°C) for about 45 to 50 minutes. The custard should be set but still slightly jiggly in the center. The top will have a lovely golden color. I always check it around the 40-minute mark to avoid overbaking.
Cooling and Serving
Once the pie is done, I let it cool on a wire rack for at least an hour. This cooling time allows the custard to set completely. I love serving it warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream.
Storing Leftovers
If you have any leftovers, I recommend storing them in the refrigerator. Cover the pie loosely with plastic wrap or foil. It will stay fresh for about 3 to 4 days, but I doubt it will last that long.
Tips for Fresh Peach Custard Pie
Here are some of my favorite tips for making the best Fresh Peach Custard Pie:
- Use Ripe Peaches: The flavor of the pie relies heavily on the peaches. Choose ripe, sweet ones for the best taste.
- Don’t Overmix the Custard: When whisking the custard ingredients, mix just until combined. Overmixing can incorporate too much air.
- Chill the Dough: A chilled dough helps create a flaky crust. Don’t skip this step.
- Adjust Sweetness: Depending on the sweetness of your peaches, you may want to adjust the sugar in the custard.
Why You’ll Love Fresh Peach Custard Pie
Fresh Peach Custard Pie is a delightful dessert that everyone will love. The combination of sweet peaches and creamy custard is simply irresistible. It’s perfect for summer gatherings, family dinners, or even a quiet night at home.
I hope you enjoy making this Fresh Peach Custard Pie as much as I do. It’s a recipe that brings back fond memories of summer and family gatherings.