![To make a fresh peach custard pie, gather these ingredients: - 4 ripe peaches, peeled, pitted, and sliced - 1 pre-baked 9-inch pie crust (store-bought or homemade) - 1 cup heavy cream - 1 cup whole milk - 3 large eggs - 3/4 cup granulated sugar - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1 tablespoon cornstarch - 1/2 teaspoon ground cinnamon - 1 tablespoon butter, diced - Fresh mint leaves for garnish (optional) Using ripe peaches is key. They should be firm yet slightly soft to the touch. This ensures your pie has a great flavor and texture. The heavy cream and whole milk give the custard a rich, creamy base. The eggs help set the custard and hold everything together. You can use a store-bought pie crust for convenience or make your own for a homemade touch. Cornstarch helps thicken the custard, while cinnamon adds a lovely warm spice. A bit of butter on top makes the pie even more delicious. This pie is a true celebration of summer. The combination of fresh peaches and creamy custard is hard to beat. You can find the full recipe for this delightful pie in the section above. Enjoy! To make this fresh peach custard pie, follow these easy steps. 1. Preheat your oven and prepare the custard: Set your oven to 375°F (190°C). In a medium bowl, whisk together the heavy cream, whole milk, eggs, granulated sugar, vanilla extract, salt, and cornstarch. Mix until smooth. This custard gives the pie its rich and creamy texture. 2. Arrange the peaches and pour the custard mixture: Peel, pit, and slice the peaches. Place them evenly in the bottom of your pre-baked pie crust. Sprinkle ground cinnamon over the peaches for added flavor. Next, pour the custard mixture over the peaches, making sure they are fully covered. This step infuses the peaches with custard goodness. 3. Baking time and cooling process: Bake your pie in the preheated oven for 45-50 minutes. Look for the custard to be set and the top lightly golden. Once done, remove the pie from the oven and let it cool at room temperature for at least one hour. This cooling time helps the filling firm up. After that, refrigerate the pie for at least two hours before serving. This wait enhances the flavors and texture. For the full recipe, check out the details above. Enjoy your baking! When picking fresh peaches, look for these traits: - Color: Choose peaches that are a golden-yellow color. Avoid green spots. - Feel: Gently squeeze the peach. It should give slightly but not be too soft. - Fragrance: Ripe peaches have a sweet smell. If they smell good, they are likely ready. If your peaches are still hard, you can ripen them quickly. Place them in a paper bag at room temperature. This traps the ethylene gas, speeding up ripening. Check daily until they are soft and fragrant. One common problem is a soggy crust. To avoid this, blind bake your crust. This means baking it before adding the filling. Use pie weights to help keep the crust in shape. Another issue is custard that doesn’t set. If your custard is runny, it could mean it didn’t bake long enough. Make sure to bake until the edges are firm and the center is slightly jiggly. It will set more as it cools. For serving, slice the pie into wedges. Each slice looks great with a sprig of fresh mint on top. This adds a nice touch of color. Serve with a dollop of whipped cream on the side. This adds creaminess and makes every bite even better. Enjoy your beautiful and tasty pie! For a complete recipe, check out the Full Recipe. {{image_2}} You can switch out peaches for other stone fruits. Nectarines add a nice twist. Their flavor is sweet and juicy, just like peaches. You can also try plums. Plums bring a tart taste that balances well with the sweet custard. If you want more fun, mix several fruits together. Combine peaches, nectarines, and plums for a flavor explosion. Each fruit adds its unique touch. This mix makes each bite an adventure. To make this pie even better, think about adding spices. Nutmeg gives a warm, cozy taste. Just a pinch can elevate the pie. Cardamom adds a hint of spice and sweetness. Both spices work well with peaches. You might also like to add chocolate or caramel. Swirls of chocolate can create a rich flavor. Caramel adds sweetness and a sticky texture. These enhancements can turn a simple pie into a dessert masterpiece. For the full recipe, check out the [Full Recipe]. To store leftover pie in the fridge, first cover it with plastic wrap or aluminum foil. This keeps the pie fresh and prevents it from drying out. You can also use an airtight container if you prefer. For the best taste, eat the pie within three to four days. After that, the texture and flavor may start to fade. If you want to freeze the pie, wait until it cools completely. Wrap the pie tightly in plastic wrap, then cover it with aluminum foil. This double layer helps prevent freezer burn. You can keep it frozen for up to three months. When you're ready to enjoy it, take the pie out of the freezer and let it thaw in the fridge overnight. For the best texture, warm it in the oven at 350°F (175°C) for about 15 minutes before serving. This way, the custard will regain its creamy delight. Yes, you can use canned peaches. Canned peaches save time and are easy to find. However, they often have added sugar. Fresh peaches have a better taste and texture. When using canned peaches, drain them well to avoid excess liquid. This helps prevent a soggy pie. If you choose fresh, look for ripe ones. They should feel soft but not mushy. Using fresh gives your pie a bright flavor. The pie lasts about three to four days in the fridge. For the best taste, cover it with plastic wrap or foil. This keeps it fresh. If you leave the pie at room temperature, eat it within two hours. Bacteria can grow quickly in warm conditions. To enjoy it later, refrigerate right after it cools. You can make the custard a day in advance. Store it in the fridge in an airtight container. When you're ready, pour the custard over the peaches in the pie crust. Just remember, the custard may thicken a bit. Whisk it gently before using. This helps it return to a smooth consistency. If your custard doesn’t set, it could be because of undercooked eggs. Make sure you bake it long enough. The custard should be firm yet slightly jiggly in the center. Another reason could be too much liquid. Follow the recipe closely, especially with cream and milk. If it doesn't set, you can try to bake it a bit longer. If all else fails, you can turn it into a delicious parfait! This blog post guides you through making a peach pie that shines. We covered the ingredients, step-by-step instructions, tips on selecting ripe peaches, and how to avoid common issues. You learned ways to present and store your pie, plus some fun variations. As you bake, remember that fresh ingredients and careful techniques matter. Enjoy your peach pie, and share it with others. Happy baking!](https://tossedrecipes.com/wp-content/uploads/2025/06/e23fdabb-5491-4a2a-9857-92def648ea36.webp)
Are you ready for a dessert that shines with summer’s best flavors? My Fresh Peach Custard Pie is a rich and creamy delight that will make your taste buds sing. With juicy peaches, smooth custard, and a flaky crust, this pie is the perfect treat for any occasion. Let me guide you through simple steps and helpful tips to bake this sweet sensation. Get your aprons ready, and let’s dive in!
Ingredients
To make a fresh peach custard pie, gather these ingredients:
– 4 ripe peaches, peeled, pitted, and sliced
– 1 pre-baked 9-inch pie crust (store-bought or homemade)
– 1 cup heavy cream
– 1 cup whole milk
– 3 large eggs
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 tablespoon cornstarch
– 1/2 teaspoon ground cinnamon
– 1 tablespoon butter, diced
– Fresh mint leaves for garnish (optional)
Using ripe peaches is key. They should be firm yet slightly soft to the touch. This ensures your pie has a great flavor and texture. The heavy cream and whole milk give the custard a rich, creamy base. The eggs help set the custard and hold everything together.
You can use a store-bought pie crust for convenience or make your own for a homemade touch. Cornstarch helps thicken the custard, while cinnamon adds a lovely warm spice. A bit of butter on top makes the pie even more delicious.
This pie is a true celebration of summer. The combination of fresh peaches and creamy custard is hard to beat. You can find the full recipe for this delightful pie in the section above. Enjoy!
Step-by-Step Instructions
To make this fresh peach custard pie, follow these easy steps.
Preparation Steps
1. Preheat your oven and prepare the custard: Set your oven to 375°F (190°C). In a medium bowl, whisk together the heavy cream, whole milk, eggs, granulated sugar, vanilla extract, salt, and cornstarch. Mix until smooth. This custard gives the pie its rich and creamy texture.
2. Arrange the peaches and pour the custard mixture: Peel, pit, and slice the peaches. Place them evenly in the bottom of your pre-baked pie crust. Sprinkle ground cinnamon over the peaches for added flavor. Next, pour the custard mixture over the peaches, making sure they are fully covered. This step infuses the peaches with custard goodness.
3. Baking time and cooling process: Bake your pie in the preheated oven for 45-50 minutes. Look for the custard to be set and the top lightly golden. Once done, remove the pie from the oven and let it cool at room temperature for at least one hour. This cooling time helps the filling firm up. After that, refrigerate the pie for at least two hours before serving. This wait enhances the flavors and texture.
For the full recipe, check out the details above. Enjoy your baking!
Tips & Tricks
Selecting Ripe Peaches
When picking fresh peaches, look for these traits:
– Color: Choose peaches that are a golden-yellow color. Avoid green spots.
– Feel: Gently squeeze the peach. It should give slightly but not be too soft.
– Fragrance: Ripe peaches have a sweet smell. If they smell good, they are likely ready.
If your peaches are still hard, you can ripen them quickly. Place them in a paper bag at room temperature. This traps the ethylene gas, speeding up ripening. Check daily until they are soft and fragrant.
Troubleshooting Common Issues
One common problem is a soggy crust. To avoid this, blind bake your crust. This means baking it before adding the filling. Use pie weights to help keep the crust in shape.
Another issue is custard that doesn’t set. If your custard is runny, it could mean it didn’t bake long enough. Make sure to bake until the edges are firm and the center is slightly jiggly. It will set more as it cools.
Presentation Tips
For serving, slice the pie into wedges. Each slice looks great with a sprig of fresh mint on top. This adds a nice touch of color.
Serve with a dollop of whipped cream on the side. This adds creaminess and makes every bite even better. Enjoy your beautiful and tasty pie! For a complete recipe, check out the Full Recipe.
Variations
Alternative Fruits
You can switch out peaches for other stone fruits. Nectarines add a nice twist. Their flavor is sweet and juicy, just like peaches. You can also try plums. Plums bring a tart taste that balances well with the sweet custard. If you want more fun, mix several fruits together. Combine peaches, nectarines, and plums for a flavor explosion. Each fruit adds its unique touch. This mix makes each bite an adventure.
Flavor Enhancements
To make this pie even better, think about adding spices. Nutmeg gives a warm, cozy taste. Just a pinch can elevate the pie. Cardamom adds a hint of spice and sweetness. Both spices work well with peaches. You might also like to add chocolate or caramel. Swirls of chocolate can create a rich flavor. Caramel adds sweetness and a sticky texture. These enhancements can turn a simple pie into a dessert masterpiece. For the full recipe, check out the [Full Recipe].
Storage Info
Refrigerator Storage
To store leftover pie in the fridge, first cover it with plastic wrap or aluminum foil. This keeps the pie fresh and prevents it from drying out. You can also use an airtight container if you prefer. For the best taste, eat the pie within three to four days. After that, the texture and flavor may start to fade.
Freezing the Pie
If you want to freeze the pie, wait until it cools completely. Wrap the pie tightly in plastic wrap, then cover it with aluminum foil. This double layer helps prevent freezer burn. You can keep it frozen for up to three months.
When you’re ready to enjoy it, take the pie out of the freezer and let it thaw in the fridge overnight. For the best texture, warm it in the oven at 350°F (175°C) for about 15 minutes before serving. This way, the custard will regain its creamy delight.
FAQs
Can I use canned peaches instead of fresh?
Yes, you can use canned peaches. Canned peaches save time and are easy to find. However, they often have added sugar. Fresh peaches have a better taste and texture.
When using canned peaches, drain them well to avoid excess liquid. This helps prevent a soggy pie. If you choose fresh, look for ripe ones. They should feel soft but not mushy. Using fresh gives your pie a bright flavor.
How long does the pie last once baked?
The pie lasts about three to four days in the fridge. For the best taste, cover it with plastic wrap or foil. This keeps it fresh.
If you leave the pie at room temperature, eat it within two hours. Bacteria can grow quickly in warm conditions. To enjoy it later, refrigerate right after it cools.
Can I make the custard ahead of time?
You can make the custard a day in advance. Store it in the fridge in an airtight container. When you’re ready, pour the custard over the peaches in the pie crust.
Just remember, the custard may thicken a bit. Whisk it gently before using. This helps it return to a smooth consistency.
What if my custard doesn’t set?
If your custard doesn’t set, it could be because of undercooked eggs. Make sure you bake it long enough. The custard should be firm yet slightly jiggly in the center.
Another reason could be too much liquid. Follow the recipe closely, especially with cream and milk. If it doesn’t set, you can try to bake it a bit longer. If all else fails, you can turn it into a delicious parfait!
This blog post guides you through making a peach pie that shines. We covered the ingredients, step-by-step instructions, tips on selecting ripe peaches, and how to avoid common issues. You learned ways to present and store your pie, plus some fun variations.
As you bake, remember that fresh ingredients and careful techniques matter. Enjoy your peach pie, and share it with others. Happy baking!
![To make a fresh peach custard pie, gather these ingredients: - 4 ripe peaches, peeled, pitted, and sliced - 1 pre-baked 9-inch pie crust (store-bought or homemade) - 1 cup heavy cream - 1 cup whole milk - 3 large eggs - 3/4 cup granulated sugar - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1 tablespoon cornstarch - 1/2 teaspoon ground cinnamon - 1 tablespoon butter, diced - Fresh mint leaves for garnish (optional) Using ripe peaches is key. They should be firm yet slightly soft to the touch. This ensures your pie has a great flavor and texture. The heavy cream and whole milk give the custard a rich, creamy base. The eggs help set the custard and hold everything together. You can use a store-bought pie crust for convenience or make your own for a homemade touch. Cornstarch helps thicken the custard, while cinnamon adds a lovely warm spice. A bit of butter on top makes the pie even more delicious. This pie is a true celebration of summer. The combination of fresh peaches and creamy custard is hard to beat. You can find the full recipe for this delightful pie in the section above. Enjoy! To make this fresh peach custard pie, follow these easy steps. 1. Preheat your oven and prepare the custard: Set your oven to 375°F (190°C). In a medium bowl, whisk together the heavy cream, whole milk, eggs, granulated sugar, vanilla extract, salt, and cornstarch. Mix until smooth. This custard gives the pie its rich and creamy texture. 2. Arrange the peaches and pour the custard mixture: Peel, pit, and slice the peaches. Place them evenly in the bottom of your pre-baked pie crust. Sprinkle ground cinnamon over the peaches for added flavor. Next, pour the custard mixture over the peaches, making sure they are fully covered. This step infuses the peaches with custard goodness. 3. Baking time and cooling process: Bake your pie in the preheated oven for 45-50 minutes. Look for the custard to be set and the top lightly golden. Once done, remove the pie from the oven and let it cool at room temperature for at least one hour. This cooling time helps the filling firm up. After that, refrigerate the pie for at least two hours before serving. This wait enhances the flavors and texture. For the full recipe, check out the details above. Enjoy your baking! When picking fresh peaches, look for these traits: - Color: Choose peaches that are a golden-yellow color. Avoid green spots. - Feel: Gently squeeze the peach. It should give slightly but not be too soft. - Fragrance: Ripe peaches have a sweet smell. If they smell good, they are likely ready. If your peaches are still hard, you can ripen them quickly. Place them in a paper bag at room temperature. This traps the ethylene gas, speeding up ripening. Check daily until they are soft and fragrant. One common problem is a soggy crust. To avoid this, blind bake your crust. This means baking it before adding the filling. Use pie weights to help keep the crust in shape. Another issue is custard that doesn’t set. If your custard is runny, it could mean it didn’t bake long enough. Make sure to bake until the edges are firm and the center is slightly jiggly. It will set more as it cools. For serving, slice the pie into wedges. Each slice looks great with a sprig of fresh mint on top. This adds a nice touch of color. Serve with a dollop of whipped cream on the side. This adds creaminess and makes every bite even better. Enjoy your beautiful and tasty pie! For a complete recipe, check out the Full Recipe. {{image_2}} You can switch out peaches for other stone fruits. Nectarines add a nice twist. Their flavor is sweet and juicy, just like peaches. You can also try plums. Plums bring a tart taste that balances well with the sweet custard. If you want more fun, mix several fruits together. Combine peaches, nectarines, and plums for a flavor explosion. Each fruit adds its unique touch. This mix makes each bite an adventure. To make this pie even better, think about adding spices. Nutmeg gives a warm, cozy taste. Just a pinch can elevate the pie. Cardamom adds a hint of spice and sweetness. Both spices work well with peaches. You might also like to add chocolate or caramel. Swirls of chocolate can create a rich flavor. Caramel adds sweetness and a sticky texture. These enhancements can turn a simple pie into a dessert masterpiece. For the full recipe, check out the [Full Recipe]. To store leftover pie in the fridge, first cover it with plastic wrap or aluminum foil. This keeps the pie fresh and prevents it from drying out. You can also use an airtight container if you prefer. For the best taste, eat the pie within three to four days. After that, the texture and flavor may start to fade. If you want to freeze the pie, wait until it cools completely. Wrap the pie tightly in plastic wrap, then cover it with aluminum foil. This double layer helps prevent freezer burn. You can keep it frozen for up to three months. When you're ready to enjoy it, take the pie out of the freezer and let it thaw in the fridge overnight. For the best texture, warm it in the oven at 350°F (175°C) for about 15 minutes before serving. This way, the custard will regain its creamy delight. Yes, you can use canned peaches. Canned peaches save time and are easy to find. However, they often have added sugar. Fresh peaches have a better taste and texture. When using canned peaches, drain them well to avoid excess liquid. This helps prevent a soggy pie. If you choose fresh, look for ripe ones. They should feel soft but not mushy. Using fresh gives your pie a bright flavor. The pie lasts about three to four days in the fridge. For the best taste, cover it with plastic wrap or foil. This keeps it fresh. If you leave the pie at room temperature, eat it within two hours. Bacteria can grow quickly in warm conditions. To enjoy it later, refrigerate right after it cools. You can make the custard a day in advance. Store it in the fridge in an airtight container. When you're ready, pour the custard over the peaches in the pie crust. Just remember, the custard may thicken a bit. Whisk it gently before using. This helps it return to a smooth consistency. If your custard doesn’t set, it could be because of undercooked eggs. Make sure you bake it long enough. The custard should be firm yet slightly jiggly in the center. Another reason could be too much liquid. Follow the recipe closely, especially with cream and milk. If it doesn't set, you can try to bake it a bit longer. If all else fails, you can turn it into a delicious parfait! This blog post guides you through making a peach pie that shines. We covered the ingredients, step-by-step instructions, tips on selecting ripe peaches, and how to avoid common issues. You learned ways to present and store your pie, plus some fun variations. As you bake, remember that fresh ingredients and careful techniques matter. Enjoy your peach pie, and share it with others. Happy baking!](https://tossedrecipes.com/wp-content/uploads/2025/06/e23fdabb-5491-4a2a-9857-92def648ea36-300x300.webp)