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Peach-Custard Pie

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    With a sunny arrangement of peak peaches, this dessert is summer in a pie plate. Make a ring of foil to protect the crust from browning too quickly: Cut a piece twice the size of the pie, fold it in half, and cut a circle out of the center large enough to expose the top but cover the edges.
    Martha Stewart Living, June 2011
    • Prep Time 40 minutes
    • Total Time 5 hours
    • Yield Makes one 9-inch pie
      Serves 8
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    Ingredients

    • For the Crust

    • For the Filling

      • 4 medium ripe but firm peaches (about 1 1/3 pounds)
      • 2 large eggs
      • 3/4 cup sugar
      • 1/2 stick unsalted butter, melted
      • 3 tablespoons all-purpose flour
      • Pinch of salt

    Directions

    1. Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork. Freeze for 15 minutes.
    2. Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 20 minutes. Remove from oven; remove beans and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool.
    3. Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges.
    4. Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with wedges.
    5. Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.

    Cook's Note

    The pie can also be served warm; let cool for 30 to 45 minutes before serving.

    Recipe Reviews

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    • laspinadenise
      7 Oct, 2011

      This is actually delicious. I didn't even use summer peaches, it's October. It's also really difficult to cut peaches that neatly so instead of surrounding the half pit with wedges, we layered thin slices of peach all around the middle and it came out just as pretty if not prettier.

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