This Fresh Peach Custard Pie is one of those classic summer desserts that is always a hit! It is a special recipe that was given to me from a very dear friend. It was her grandmother's and loved by the whole family. Sweet, juicy peaches are nestled into a flaky pie crust and covered with a rich, buttery custard that bakes into a silky filling. It's simple enough for a weeknight dessert yet beautiful enough to serve at family gatherings, picnics, or holiday dinners.
💕Why You'll Love This Fresh Peach PIE
- Made with fresh, juicy summer peaches
- Creamy homemade custard filling
- Easy pantry ingredients
- Perfect balance of sweet fruit and rich custard
- Delicious served warm or chilled
- Wonderful for summer cookouts and family gatherings
If you love this recipe, you'll also need to try my Peach Upside Down Cake and Mandarin Orange Bundt Cake
Ingredients for Fresh peach custard pie:
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🍑Instructions:
Preheat the oven to 350°F.
Place the unbaked pie crust into a 9-inch pie plate.
Arrange the sliced peaches evenly inside the crust.
In a medium bowl, whisk together the eggs, sugar, melted butter, vanilla, and salt until smooth.
Carefully pour the custard mixture over the peaches.
Carefully place the second pie crust on top.
I did a lattice cut to try and be fancy. 😉
Brush the crust with an egg wash before baking.
For the Egg Wash: Whisk 1 egg with 1 tablespoon of water, milk, or cream in a small bowl. Apply it with a pastry brush all over the pie crust.
Generously sprinkle the crust with coarse sugar for sweetness and crunch.
Bake for 50–60 minutes, or until the custard is set and the center has just a slight jiggle.
If the crust begins browning too quickly, loosely cover the edges with foil during the last 15–20 minutes.
Allow the pie to cool for at least 2 hours before slicing so the custard can fully set.
- Serve with whipped cream or a scoop of vanilla ice cream.
🍑 Storage & Make-Ahead Tips
Because Fresh Peach Custard Pie contains eggs, it should be stored in the refrigerator after it has cooled.
- Refrigerator: Let the pie cool completely, then cover loosely with plastic wrap or foil. Refrigerate for up to 3–4 days.
- Make it ahead: This pie is actually wonderful made one day ahead. Bake, cool completely, cover, and refrigerate overnight. The extra chilling time helps the custard firm up, giving you cleaner slices.
- Before serving: Enjoy it chilled, or let it sit at room temperature for about 20–30 minutes to take off the chill.
- Prep the peaches ahead: You can peel and slice the peaches a few hours before baking. Toss them with a tiny splash of lemon juice, cover, and refrigerate to help prevent browning.
- Prepare the crust ahead: Fit the pie dough into your pie plate, cover tightly, and refrigerate for up to 24 hours before assembling.
- Don't assemble too early: Avoid pouring the custard over the peaches and leaving the unbaked pie in the refrigerator overnight. The peaches can release juice and make the bottom crust soggy.
⭐ My Favorite Make-Ahead Method
Bake the pie the evening before you plan to serve it, cool it completely, and refrigerate overnight. The next day, all you have to do is add whipped cream and fresh peach slices, and dessert is done!
⭐️ Delicious Variations:
Brown Sugar Peach Custard
Replace half of the white sugar with light brown sugar.
Cinnamon Peach Pie
Add ½ teaspoon cinnamon.
Bourbon Peach Pie
Mix in 1 tablespoon bourbon.
Almond Peach Pie
Replace vanilla with ½ teaspoon almond extract.
🍑 Substitutions & Swaps:
- Fresh peaches: Swap with nectarines, apricots, or a combination of peaches and berries. Frozen peaches can also work. Just thaw and drain them very well first.
- Homemade pie crust: A refrigerated or frozen 9-inch pie crust is a great shortcut. A graham cracker crust isn't ideal because the custard needs a longer baking time.
- Butter: Use salted butter and reduce or omit the added salt.
- Warm spices: Add ½ teaspoon cinnamon, a pinch of nutmeg, or a little ground ginger.
- Peaches and berries: Replace one peach with ½–¾ cup blueberries, raspberries, or blackberries for a colorful twist.
- Extra crunch: Sprinkle sliced almonds or chopped pecans over the pie before baking.
FAQs:
Do I have to peel the peaches?
Peeling gives the custard a smoother texture, but you can leave the skins on if preferred.
Can I use frozen peaches?
Yes. Thaw completely and drain well before using.
Why is my pie watery?
Very juicy peaches can release extra liquid. Pat sliced peaches dry with paper towels before adding them to the crust.
Can You Freeze It?
Yes! Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Recent Recipes:
Fresh Peach Custard Pie
Equipment
- 9-inch pie plate
- mixing bowls
- Whisk
- measuring cups and spoons
- sharp knife
- cooling rack
- Pie shield or aluminum foil
Ingredients
- 2 (9-inch) unbaked pie shell for the top and bottom of the pie
- 5 fresh peaches, peeled and sliced The peaches do not have to be peeled if you choose not to!
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract (recommended for the best flavor)
- ¼ teaspoon salt
- 1 egg plus 1 tablespoon of water, milk, or cream For the egg wash on the crust
Optional Toppings:
- Coarse sugar for sprinkling
- Whipped cream
- Vanilla ice cream
- Fresh peach slices
Instructions
- Preheat the oven to 350°F.
- Place the unbaked pie crust into a 9-inch pie plate.
- Arrange the sliced peaches evenly inside the crust.
- In a medium bowl, whisk together the eggs, sugar, melted butter, vanilla, and salt until smooth.
- Carefully pour the custard mixture over the peaches.
- Place the second crust on top of the pie. I did a lattice cut to make it pretty.😉
- Brush the crust with the egg wash( 1 egg and 1 tablespoon of water or milk)
- Generously sprinkle with coarse sugar.
- Bake for 50–60 minutes, or until the custard is set and the center has just a slight jiggle.
- If the crust begins browning too quickly, loosely cover the edges with foil during the last 15–20 minutes.
- Allow the pie to cool for at least 2 hours before slicing so the custard can fully set.
- Serve with whipped cream or a scoop of vanilla ice cream.
Notes
- Measure the peaches after slicing. Five peaches can vary quite a bit in size. Aim for roughly 4–5 cups of sliced peaches so you don't overcrowd the filling.
- Slice peaches evenly. About ¼-inch-thick slices work well. They soften beautifully while still holding their shape.
- Cool the melted butter slightly. If it's piping hot when added to the eggs, it can partially cook them and leave little bits of egg in your custard.
- Whisk gently rather than vigorously. Too much whisking incorporates air, which can cause the custard to puff dramatically in the oven and then sink as it cools.
- Don't worry if the pie puffs a little. Some puffing during baking is completely normal. The custard will settle as the pie cools.
- Give the pie plenty of cooling time. Cutting it while warm may make the filling look underdone even when it was baked correctly. The custard continues to firm as it cools.
- Use a glass pie plate if you're unsure about doneness. It lets you peek underneath and check whether the bottom crust has turned golden.
- Avoid an overly deep pie plate. This recipe is best suited to a standard 9-inch pie plate. A deep-dish plate can make the custard layer too shallow and change the baking time.
- Add toppings just before serving. Whipped cream, fresh peaches, or powdered sugar are prettiest when added to individual slices rather than to the whole pie before refrigeration.
