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Fresh Peach Custard pie with peaches and a tea towel.

Fresh Peach Custard Pie

Becky Hall
Fresh Peach Custard Pie is an easy old-fashioned dessert made with juicy fresh peaches and a rich buttery custard baked in a flaky pie crust. Perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 8

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.
 
 
 
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