Peach Custard Pie


Continuing with my all peach revue this week, a few nights ago I made a peach custard pie. Now most people think of peach pie as something hot and bubbly and syrupy, not cold, sweet, and custardy. I haven’t seen fruit custard pies very often outside of southern Illinois, but they are very popular in my family, and I believe have ties to German fruit tarts with custard. At any rate, this is the easiest fruit custard pie recipe you’ll ever meet.

Ingredients for Peach Custard Pie:

  • 1 store bought refrigerated pie crusted (or you can make your own crust)
  • 3 cups fresh or frozen peeled and sliced peaches. Do not use commercially canned peaches.
  • 2 tablespoons flour
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup milk

Preheat oven to 400 degrees. Line pie pan with rolled out crust and set in the fridge until ready to fill.


Peel, slice, and lightly sugar (2 tablespoons or so) about 3 cups of fresh peaches. This recipe really can be used with any kind of fruit – cherries, blackberries, blueberries, or rhubarb can be substituted with great results. And frozen fruit works just as well  – my mom will often take peaches previously peeled, sliced, and sugared right out of the freezer and dump directly into the pie shell – no need to thaw. In this instance my peaches were fresh from the farm, but previously frozen fruit is just fine. I think the more important detail is to avoid using commercially canned fruit packed in syrup – the pie just won’t have that “fresh peach” taste.


Next mix together the flour and sugar.


Beat eggs in a separate bowl, then add the flour and sugar mixture to the eggs. Mix together well.


SLOWLY add the milk to the eggs/flour/sugar mixture while whisking. Use a spatula to scrape up any sugar that may be sticking to the bottom of the bowl.


Fill the bottom of the crust with the fruit. I didn’t get too fancy with my (ahem, store bought) crust. It was late and a work night, so I made a fork tine design and called it a day.


And then pour the custard mix over the peaches. Bake at 400 degrees for about 50 minutes.

IMG_3789 (1).JPG

Let the pie cool on the counter. Now in my family, you let the pie cool, then put in the fridge until chilled, then serve. But if you’re my husband, you cut a slice and eat it the second you’re safe from burning your mouth. Even if it’s 11pm.


But I have to say, it was pretty delicious then too!


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