A delightful Custard Peach Pie that combines the sweet and tangy flavors of fresh peaches with a creamy custard filling.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
¼ cup granulated sugar
¼ teaspoon salt
3-4 tablespoons ice water, plus more if needed
3 large eggs
1 cup granulated sugar
½ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
4-5 fresh peaches, peeled, pitted, and sliced
1 tablespoon lemon juice
1 tablespoon cornstarch
1 tablespoon brown sugar (optional)
Instructions
In a mixing bowl, combine the flour, sugar, and salt. Use a fork or pastry cutter to add the chilled, cubed butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C) while the dough chills.
Roll out the chilled dough to fit a 9-inch pie pan, aiming for a thickness of about 1/8 inch. Transfer the rolled dough into the pan and crimp the edges.
Place parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, and bake for an additional 10 minutes or until lightly golden. Let cool completely.
In a large bowl, toss the sliced peaches with lemon juice, cornstarch, and brown sugar until evenly coated. Allow to sit for 10 minutes.
In a separate bowl, whisk together the eggs, sugar, heavy cream, vanilla extract, and ground nutmeg until smooth.
Spread the peach mixture evenly over the cooled pie crust. Pour the custard filling over the peaches.
Bake for 45-50 minutes, or until the custard is set and the top is golden brown. Tent with aluminum foil if browning too quickly.
Allow the pie to cool on a wire rack for at least 1 hour before slicing. Serve with whipped cream or ice cream.
