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Peach-Custard Pie

Recipe photo courtesy of Con Poulos

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.

Source: Martha Stewart Living, June 2011
Total Time Prep Servings Yield


For the Crust

For the Filling


Cook's Notes

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

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How would you rate this recipe?
  • halfnelson79079
    26 MAY, 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
  • Russianblu
    12 SEP, 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!
  • Susie Nichols
    26 AUG, 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.
  • 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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