Fresh Peach Custard Pie
Dreamy Peach Custard Pie. Fresh peaches and cream combine for an easy, delicious and summery fruit pie.
Servings 1 -9
Ingredients
- 3 cups fresh or frozen peaches drained, thawed
- 2/3 cup sugar
- 2 tablespoons flour
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- prepared unbaked 9" pie shell
- Grated nutmeg
- Optional: sugar or turbinado sugar
Instructions
- Line 9 inch pie pan with crust.
- (Do not prick.)
- Bake at 450 degrees for 5 minutes. Cool.
- Peel peaches by cutting a shallow X onto one end of peach.
- Drop peaches into scalding water for two minutes.
- Quickly transfer to ice water bath.
- Slip skins off, then slice peaches thin.
- Place peaches in bottom of partially baked crust.
- Separately, combine dry ingredients.
- Whisk eggs, milk and cream into the dry ingredients, mixing well.
- Carefully pour custard mixture over peaches.
- Sprinkle with nutmeg.
- Optional: Sprinkle with sugar or turbinado sugar.
- Bake at 350 degrees for 45 to 50 minutes.
- Start checking at about 35 minutes and put strips of foil around the edges to prevent over browning.
- Pie should be set in the middle and lightly golden brown when it is finished baking.
- Serve warm or cold with a scoop of vanilla bean ice cream.