Comments on: Fresh Peach Custard Pie

By: Allie

Allie — Tue, 18 Jun 2024 02:06:27 +0000

Thanks so much Ashlei – I edited your comment to reflect what you wanted to say. Thank you for dropping by and happy baking!

By: Ashlei

Ashlei — Mon, 10 Jun 2024 03:30:34 +0000

I will start this out with a comment about custard. If you’re a fan of custards, which I am, would like this recipe. I grew up with beautiful fresh From the farm milk custard’s that my mother made. I like that this recipe is light and not filled with sugar sweetness that most pies are. It has the freshness of the peaches and the light Creamy texture of the custard. Beautiful in every sense of taste it’s in lovely recipe. Thank you.

By: Tina Miller

Tina Miller — Tue, 06 Jun 2023 15:37:08 +0000

In reply to Jessica. My Grandmother and Mother made these during peach season in Western North Carolina every summer, It was always my favorite, yet I never got their recipe, I can’t wait to try this one.

By: Mary Saxe

Mary Saxe — Fri, 16 Aug 2019 23:02:27 +0000

Can I use a low fat product such as half n half or does it need to be full on cream?
Also do I use the flash process when the peaches are frozen? Don’t they get mushy?
Thanks so much can’t wait to use my fresh frozen peaches and make this pie

By: Allie

Allie — Sun, 30 Jun 2019 00:48:15 +0000

In reply to Martha. Whatttt!!! You can't eat pie morning, noon and night? I have not frozen this pie, and I might hesitate to, because I did some checking around and discovered that custard has a tendency to separate and become watery once frozen and thawed. I'm sure the pie wouldn't be terrible, but apparently other kinds of fruit pies freeze much better than fruit custard pies. So that is just my two cents for what it's worth. Maybe invite some friends over for cards and pie night? I'll be right over. Ha ha. Good luck Martha, SO glad you dropped by - have a wonderful summer!

By: Martha

Martha — Sat, 29 Jun 2019 16:17:41 +0000

Can you freeze this pie. I had enough custard to do two pies and my husband and I can only eat so much pie. Ha! Ha!

By: Allie

Allie — Sun, 12 Aug 2018 23:36:58 +0000

In reply to Patritia Snelgrove Richards.

Hi Patricia – Just happen to be on here so here’s my best guess. I’d adjust your convection oven to 25 degrees lower than a conventional oven, so temp. should be adjusted down to 375°, and you’ll bake for a little shorter time. Watch the crust closely. If it starts browning prematurely, cover the crust edges with foil as it finishes baking. Wishing you all be best, it sounds delicious! I bet you see a lot of the country RV-ing. My husband and I just saw a beautiful Airstream going down the highway the other day – looks like so much fun…

By: Allie

Allie — Sat, 13 Aug 2016 21:30:02 +0000

In reply to Patritia Snelgrove Richards.

Hi Patricia – I think I’ve seen the recipe with sour cream, sounds delicious! I would guess 350° or even 325°. I think the key is just watch it really closely, if the crust starts to brown too fast early on, put little strips of foil around the edges of the crust so they don’t get too dark! Enjoy!!!

By: Patritia Snelgrove Richards

Patritia Snelgrove Richards — Sat, 13 Aug 2016 21:03:13 +0000

Thank you Allie, I have to admit I found this on Pinterest AFTER I made my peach custard pie from a recipe book. It is the same except for instead of milk and heavy cream, it called for 1 cup of sour cream. It is sitting here looking lovely and delicious. My queston is in regards to cooking it in a convection oven. I’m a full time rv’er and only have a micro/convection oven. I don’t want to ruin my pie! Any tips for how long and at what temperature? I am guessing 350 for 50 min instead of the 400F. Thank you, I’m not expecting an answer before I bake it but thought I’d try!

By: Allie

Allie — Fri, 05 Aug 2016 12:59:09 +0000

In reply to Diane. Hey Diane - thank you so much for catching this!!! Yes, mix the milk in with the heavy cream. This recipe was published over a year ago and I can't believe no one else mentioned this. THANK YOU! Hope you love this pie, a friend recently made this and added in some blueberries. So good.