Summer is the time for smooth and cool creamy pies.
This peach custard pie showcases firm-ripe peaches in a silky custard.
It tastes great whether chilled or at room temperature, and will easily become one of your favoritepeach desserts.
Credit:Antonis Achilleos; Prop Styling: Ginny Branch; Food Styling: Torie Cox
Wrap the cooled pie tightly in plastic wrap, and store, covered, in the refrigerator.
To save time, use a store-bought pie crust instead of homemade.
The butter, shortening, and water should be cold to help create flaky layers.
For example, is a coconut custard pie a custard pie or cream pie?
The answer is simple.
Troubleshooting Custard Pies
Why is my peach custard pie runny?
Why does my filling have the consistency of scrambled eggs?
Overbaked custard pies can have a dry consistency, similar to scrambled eggs.
Pull the pie out of the oven when there’s still a slight jiggle in the center.
The filling will continue to set as it cools.
Why is my crust soggy?
How To Serve Peach Custard Pie
This pie can be served chilled or at room temperature.
For a final flourish, top with a dollop ofwhipped creamor a dusting of powdered sugar.
Freeze for longer storage (up to two months).
Thaw in the refrigerator overnight and bring to room temperature before serving.
Add butter and shortening, and pulse until mixture resembles coarse meal, 8 to 10 times.
Drizzle in water, 1 tablespoon at a time, and pulse until dough begins to clump together.
Gather dough into a ball, and flatten into a disk.
Wrap in plastic wrap, and chill 30 minutes.
Bake the Crust:
Preheat oven to 375F.
Roll dough into a 12-inch circle (about 18 inch thick) on a lightly floured work surface.
Fit dough into a 9-inch pie plate.
Fold edges under, and crimp.
Prick bottom and sides with a fork.
Line dough with parchment paper; fill with pie weights or dried beans.
Bake for 20 minutes.
Remove weights and parchment paper; bake until lightly browned, 5 to 10 minutes.
Transfer to a wire rack, and cool piecrust completely, about 30 minutes.
Place peaches in cooled piecrust, and pour sugar-cream mixture evenly over peaches.
Transfer pie to a wire rack.
Cool completely, about 2 hours, before serving.
Yesfeel free to grab a store-bought pie crust to make this peach custard pie.
