Last week when my Mother In Law sent us some peaches, one of the recipes I made was this simple peach custard pie. The recipe is a long time favorite of ours from the WCC cookbook, Simply In Season.
The best part about this custard pie recipe is that you can pretty much use any sort of summer fruit with it {apricots, plums, berries}. We’ve tried them all over the years and they’ve all turned out fantastic.
Summer + Peaches + Pie. They just seem to go together, don’t you think?
Here’s the recipe, I hope you love it as much as we do.
~Mavis
Also, be sure and check out the recipe for Summer Peach and Almond Cream Tart. It’s another winner!
Peach Custard Pie
Description
This recipe for peach custard pie is out of this world good! In fact, I think it might be our summer favorite pie.
Ingredients
9 inch unbaked pastry shell
2 cups peach slices {about 2 large peaches}
¼ cups granulated sugar
2 eggs, beaten
1 ¼ cups milk
¼ cup granulated sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 450 F degrees.
In a small bowl, add the peach slices and sprinkle with sugar and stir to coat. Arrange peach slices in the pastry shell.
In the same small bowl {no need to dirty another bowl!} mix together the eggs, milk, sugar and vanilla. Pour the mixture over the fruit. Bake in a preheated oven at 450F for 15 minutes. Reduce heat to 350F and continue baking until the custard has set, about 25 minutes.
Cool completely before serving.
Wendy P says
This looks easy peasy and peaches are on sale this week so it’s a must make for me!
Lana says
My Mom made this with rhubarb and it was always my favorite.
Julie says
Mavis, did you use 2% milk?
Mavis Butterfield says
I used whole milk for this, but 2% should be okay. 🙂
Julie says
Thank you!
Rosemary says
Can you use canned peaches?
Gwyn Powers says
One of my very favorite cookbooks. I will check out this recipe.
Sue says
Will nondairy milk work in a custard? Or will that not set up properly?
Mavis Butterfield says
I’ve never used nondairy milk before. Maybe someone else will chime in?
Carol says
How many days ahead could I make this pie?
Mavis Butterfield says
I would say a day or two at most just so it tastes the best and the crust doesn’t get too soggy. 🙂
Liz R says
This was a perfect pie. A little wet (since I used 6 peaches that needed eating) but that’s on me. The custard set perfectly. Crust baked beautifully. Full of peachy goodness and really let the flavors shine. 10/10 will def make again
CArgn says
My mom used to make this pie for my birthday . H hers was absolutely delicious! When it gets a little cooler I will ache it for myself my birthday was July 10th. Thanks for the great recipe.
Teri D Schram says
do you have to peel the peaches?
Christine says
The ingredients lists 1/4 cup sugar twice. How much do we need? Is the first 1/4 the amount we sprinkle on the peaches and the second 1/4 the amount we mix with eggs and milk?
Mavis Butterfield says
You need 1/4 cup sugar twice. So, 1/2 cup total. Yes, as the recipe states, you need the first 1/2 cup sprinkled on the peaches and the second 1/4 cup mixed with eggs and milk.