Peach-Custard Pie

Rating: 3.26 stars
191 Ratings
  • 5 star values: 35
  • 4 star values: 41
  • 3 star values: 61
  • 2 star values: 46
  • 1 star values: 8

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

Gallery

Credit: Con Poulos

Recipe Summary test

prep:
40 mins
total:
5 hrs
Servings:
8
Yield:
Makes one 9-inch pie
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Ingredients

For the Crust
For the Filling

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

  • 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 Notes

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

Cook's Notes

The pie can be refrigerated for up to 1 day.

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Reviews (5)

191 Ratings
  • 5 star values: 35
  • 4 star values: 41
  • 3 star values: 61
  • 2 star values: 46
  • 1 star values: 8
Anonymous
Rating: 5 stars
07/03/2019
I make this pie twice per year for my family: on Independence Day and on Labor Day. It is a HUGE hit every time. No additions, corrections or deletions need to be made.This recipe is spot on.
Anonymous
Rating: 5 stars
05/26/2018
My Mother-In-Love made this pie, using Chambersburg peaches, always delish! If I still lived in Pa., I would be making this pie! Chambersburg peaches are the best I have ever tasted, white and luscious! They make the best pies!!raf
Anonymous
Rating: 5 stars
09/12/2016
The fourth and fifth pies are in the oven. This is such a good recipe and the filling is so easy. Making the pate brise can be time consuming and a bit fiddly but it is so delicious because it is a sweet crust of butter, sugar & flour so I would suggesting spending the time to create it. I'm using fluted tart pans and it looks like French pastry when finished. This would also be good with pears or blueberries, I think. This gets five stars from me!
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Anonymous
Rating: Unrated
08/26/2012
This is a wonderful pie. I have made it a few times now. This last time I added some blackberries. It was also delicious. I use a silicone ring instead of foil. But I keep the ring on the crust for the full time as it is slightly less effective than foil.
Anonymous
Rating: Unrated
10/07/2011
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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