Description
This Peach Custard Pie is a delightful summer dessert featuring a tender pie crust filled with sweet, juicy peaches and a smooth, creamy custard. Perfectly spiced with cinnamon and enhanced with vanilla, this classic American pie is baked until golden and set, making it a refreshing treat to enjoy chilled or at room temperature. Whether using fresh or canned peaches, this pie offers a luscious balance of fruity sweetness and rich custard goodness.
Ingredients
Scale
Pie Crust
- 1 9-inch unbaked pie crust
Filling
- 3 cups fresh or canned sliced peaches (drained if using canned)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Optional: whipped cream for serving
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking your pie evenly.
- Prepare the Pie Crust: Place the unbaked pie crust into a 9-inch pie dish and crimp the edges to your liking to create an attractive border.
- Layer the Peaches: Evenly arrange the fresh or drained canned peach slices over the bottom of the pie crust, distributing them to cover the base completely.
- Mix Dry Ingredients: In a medium-sized bowl, combine the granulated sugar, all-purpose flour, salt, and ground cinnamon. Whisk these dry ingredients together until well blended.
- Prepare Custard Mixture: In a separate bowl, beat the eggs thoroughly. Then whisk in the whole milk and vanilla extract until smooth and combined.
- Combine Mixtures: Pour the wet custard mixture into the bowl with the dry ingredients. Whisk both mixtures together until the custard is smooth and free of lumps.
- Pour Custard Over Peaches: Carefully pour the custard mixture over the arranged peaches in the pie crust, ensuring it spreads evenly and fills the pie.
- Bake the Pie: Bake in the preheated oven for 45 to 50 minutes. The pie is done when the custard center is just set and the top has a light golden hue.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely to set. Serve chilled or at room temperature, optionally garnished with whipped cream.
Notes
- If using frozen peaches, be sure to thaw them completely and drain excess liquid before adding to the pie to prevent a soggy crust.
- For an enhanced vanilla flavor, try adding a splash of almond extract to the custard mixture.
- Store any leftover pie in the refrigerator and consume within 3 days for best freshness and safety.
