The Irresistible Charm of Custard Peach Pie

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There’s something undeniably nostalgic and comforting about a slice of Custard Peach Pie. Imagine a flaky, golden-brown crust cradling juicy peach slices, all set in a silky smooth custard filling that melts in your mouth. It’s a dessert that brings summer sunshine to the table, whether you’re serving it warm out of the oven or chilled for a refreshing treat. With every bite, the sweetness of ripe peaches is perfectly balanced by the rich, creamy custard, creating a flavor profile that’s both indulgent and light.

This pie is a celebration of simple ingredients coming together in harmony. It’s the kind of dessert that makes you pause and savor, whether you’re enjoying it at a family picnic, holiday gathering, or just because it’s Tuesday. And while it looks and tastes bakery-worthy, it’s delightfully easy to make at home. Let’s dive into what you’ll need to get started.

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Ingredients for Custard Peach Pie

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 2–3 ripe peaches, peeled and sliced (about 2 cups)
• 1 cup whole milk
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• ¼ tsp salt
• Optional: pinch of ground nutmeg or cinnamon for extra warmth

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Step 1: Prepare the Pie Crust

Start by preheating your oven to 375°F (190°C). If you’re using a store-bought crust, let it come to room temperature for easy unrolling. Gently press the crust into a 9-inch pie dish, crimping the edges as desired. Set the prepared crust aside while you make the filling.

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Step 2: Slice the Peaches

Peel and slice your ripe peaches. Aim for uniform slices so they cook evenly. Layer them evenly over the bottom of the unbaked pie crust. The natural sweetness and juiciness of the peaches will shine through once baked.

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Step 3: Mix the Custard Filling

In a medium mixing bowl, whisk together the milk, sugar, eggs, vanilla extract, flour, and salt. You want the mixture to be smooth and fully combined, with no lumps. This custard base will bind the pie and offer that creamy texture we love.

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Step 4: Pour and Smooth

Slowly pour the custard mixture over the peach slices in the pie crust. Use a spatula or the back of a spoon to gently smooth the top, making sure the custard covers the fruit evenly.

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Step 5: Bake

Place the pie in the preheated oven and bake for about 45–50 minutes, or until the custard is set and the top is lightly golden. You can test doneness by inserting a knife near the center; it should come out clean. If the crust edges brown too quickly, cover them with foil halfway through baking.

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Step 6: Cool and Serve

Let the pie cool at room temperature for at least 1 hour to allow the custard to set completely. For a firmer texture, chill in the refrigerator before serving. Enjoy slices plain, or add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

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Storage Instructions

To keep your Custard Peach Pie fresh and delicious:

• Refrigerate: Since it contains eggs and dairy, always store the pie in the refrigerator. Cover it tightly with plastic wrap or foil. It will keep well for up to 4 days.
• Freezing: While you can freeze custard pies, the texture may slightly change upon thawing. If needed, freeze individual slices in airtight containers for up to 1 month. Thaw overnight in the fridge before serving.
• Reheating: Enjoy it chilled or gently warm a slice in the microwave for 20–30 seconds. Avoid overheating to prevent the custard from becoming watery.

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Estimated Nutrition

Per slice (based on 8 servings):

• Calories: 250
• Fat: 11g
• Saturated Fat: 4g
• Cholesterol: 70mg
• Carbohydrates: 33g
• Sugar: 20g
• Protein: 5g
• Fiber: 1g
• Sodium: 160mg

Note: Nutrition values are approximate and may vary depending on exact ingredients used.

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Frequently Asked Questions

What kind of peaches should I use?

Ripe, fresh yellow peaches work best for their vibrant flavor and firm texture. If out of season, you can use well-drained canned or thawed frozen peaches.

Can I make this pie ahead of time?

Yes! It’s actually better when made in advance. Make it a day ahead and refrigerate it overnight for the best texture and flavor.

Can I use a graham cracker crust?

You can, but be aware that graham cracker crusts don’t hold custard fillings as firmly. The pie might be softer and more crumbly.

Is it okay to skip peeling the peaches?

Leaving the skins on is optional. However, peeling gives the pie a smoother texture and cleaner look.

What if my custard is too runny?

This could be due to underbaking or not letting the pie cool fully. Make sure it sets fully in the oven and cools for at least 1 hour before serving.

Can I add spices to the filling?

Absolutely. A pinch of ground cinnamon or nutmeg adds warmth and complements the peaches beautifully.

How do I prevent the crust from getting soggy?

Blind baking the crust for 10 minutes before adding the filling helps create a barrier and keeps it crisp.

Can I make it dairy-free?

You can try using dairy-free milk like almond or oat, but the custard may not set as firmly. A cornstarch or egg yolk addition might help stabilize the texture.

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