Old-Fashioned Peach Custard Pie
One of the easiest and most delicious pies you will ever make. The recipe doubles beautifully, so whip up two pies and surprise someone you care about with something peachy like my daughter and I did. We delivered one to my grandparents when they weren’t home—like little pie fairies.
**Prepare crust first, either by pre-baking a store bought crust according to package instructions or use my recipe below. My crust recipe makes enough for two pies; however, the filling recipe is just for one pie—feel free to double it like I did!**
- one pre-baked pie crust (recipe below)
- 3 peaches, peeled and sliced
- 2 large egg yolks
- ½ cup white sugar
- ¼ cup light brown sugar
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1/3 cup all purpose flour
- seeds from ½ a vanilla bean, or 1 teaspoon vanilla extract
Preheat oven to 400.
Arrange sliced peaches in bottom of pre-baked pie crust in a single layer—slight overlapping is fine.
Mix together all other ingredients in a bowl until thoroughly combined. You will have a slightly thick, almost peanut butter-like consistency.
Spread this over the peaches, don’t worry if it does not cover every inch, it will even out in the oven.
Bake for 10 minutes at 400, then reduce temperature to 300 and bake for 50-60 more minutes until the custard is set and the top is lightly browned.
Enjoy at room temperature with whipped cream or vanilla ice cream.
Basic Pre-Baked Flaky Pastry Crust
- 3 cups AP flour
- 1 1/2 stick butter (12 tablespoons), very cold and diced into small cubes
- 1/3 cup shortening, also very cold. I keep mine in the refrigerator, as this is really the only time I use it.
- 1 tsp salt
- 1 tbs sugar
- 2 tbs vodka mixed with 4 tbs water, very cold (I learned the vodka trick from America’s Test Kitchen a long, long time ago, and it really makes a difference; however, you can leave it out and just use water.)
Preheat oven to 400 degrees.
Place dry ingredients in food processor and pulse to mix. Add cubed butter and shortening and pulse about 12 times until the butter and shortening are mixed throughout. Slowly pour the water/vodka mixture through the lid while pulsing, until the dough begins to clump. Give it one more good, long pulse. Carefully transfer the dough to a floured surface and knead a few times to combine. Divide the dough evenly in half (this makes enough for two one-crust pies). Place each half between parchment or plastic wrap, flatten into a round disk, and chill for 20-30 minutes. Prepare your fruit and custard while it chills.
After chilling, roll one of the disks out on a floured surface until you have about a 12 inch circle, and a thickness of about 1/4 inch. Make sure to keep moving the dough and adding flour while rolling to make sure it isn’t sticking. Carefully place rolled dough into pie plate, easing it into the corners without stretching it too much. Make any kind of decorative edge you want. Refrigerate for 5-10 minutes.
Remove dough from refrigerator, place parchment or aluminum foil directly on top of dough and fill the pie plate with dried beans or pie weights.
Bake for 20 minutes. Carefully remove foil and pie weights, poke holes all over bottom of dough with a fork, and return to the oven for 5-10 more minutes until lightly browned.
Continue with recipe above or use for any pie recipe requiring a pre-baked crust.