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Gallery Peach-Custard Pie Credit: Con Poulos Recipe Summary prep: 40 mins total: 5 hrs Servings: 8 Yield: Makes one 9-inch pie

Ingredients For the Crust 1 disk Pate Brisee for Pies All-purpose flour, for surface For the Filling 4 medium ripe but firm peaches (about 1 1/3 pounds) 2 large eggs 3/4 cup sugar 1/2 stick unsalted butter, melted 3 tablespoons all-purpose flour Pinch of salt

Cook’s Notes The pie can also be served warm; let cool for 30 to 45 minutes before serving. Cook’s Notes The pie can be refrigerated for up to 1 day.

Gallery Peach-Custard Pie Credit: Con Poulos

Recipe Summary prep: 40 mins total: 5 hrs Servings: 8 Yield: Makes one 9-inch pie

Peach-Custard Pie      Credit: Con Poulos

Peach-Custard Pie

Credit: Con Poulos

Peach-Custard Pie

Recipe Summary prep: 40 mins total: 5 hrs Servings: 8 Yield: Makes one 9-inch pie

Recipe Summary

prep: 40 mins total: 5 hrs

Servings: 8 Yield: Makes one 9-inch pie

prep: 40 mins

total: 5 hrs

prep:

40 mins

total:

5 hrs

Servings: 8

Yield: Makes one 9-inch pie

8

Makes one 9-inch pie

Ingredients

Ingredients

  • 1 disk Pate Brisee for Pies All-purpose flour, for surface

  • 4 medium ripe but firm peaches (about 1 1/3 pounds) 2 large eggs 3/4 cup sugar 1/2 stick unsalted butter, melted 3 tablespoons all-purpose flour Pinch of salt

Directions

Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork. Freeze for 15 minutes.

Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 20 minutes. Remove from oven; remove beans and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool.

Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges.

Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with wedges.

Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.

Cook’s Notes The pie can also be served warm; let cool for 30 to 45 minutes before serving.

Cook’s Notes The pie can be refrigerated for up to 1 day.

Cook’s Notes

The pie can also be served warm; let cool for 30 to 45 minutes before serving.

The pie can be refrigerated for up to 1 day.

Reviews (5)

 Add Rating & Review     191 Ratings   5 star values:        35    4 star values:        41    3 star values:        61    2 star values:        46    1 star values:        8

Reviews (5)

Add Rating & Review     191 Ratings   5 star values:        35    4 star values:        41    3 star values:        61    2 star values:        46    1 star values:        8

Add Rating & Review

191 Ratings 5 star values: 35 4 star values: 41 3 star values: 61 2 star values: 46 1 star values: 8

191 Ratings 5 star values: 35 4 star values: 41 3 star values: 61 2 star values: 46 1 star values: 8

191 Ratings 5 star values: 35 4 star values: 41 3 star values: 61 2 star values: 46 1 star values: 8

  • 5 star values: 35 4 star values: 41 3 star values: 61 2 star values: 46 1 star values: 8

    Martha Stewart Member     Rating: 5 stars       07/03/2019   I make this pie twice per year for my family: on Independence Day and on Labor Day. It is a HUGE hit every time. No additions, corrections or deletions need to be made.This recipe is spot on.  

Martha Stewart Member     Rating: 5 stars       05/26/2018   My Mother-In-Love made this pie, using Chambersburg peaches, always delish! If I still lived in Pa., I would be making this pie! Chambersburg peaches are the best I have ever tasted, white and luscious! They make the best pies!!raf  

Martha Stewart Member     Rating: 5 stars       09/12/2016   The fourth and fifth pies are in the oven. This is such a good recipe and the filling is so easy. Making the pate brise can be time consuming and a bit fiddly but it is so delicious because it is a sweet crust of butter, sugar & flour so I would suggesting spending the time to create it. I'm using fluted tart pans and it looks like French pastry when finished. This would also be good with pears or blueberries, I think. This gets five stars from me!  

Martha Stewart Member     Rating: Unrated       08/26/2012   This is a wonderful pie. I have made it a few times now. This last time I added some blackberries. It was also delicious. I use a silicone ring instead of foil. But I keep the ring on the crust for the full time as it is slightly less effective than foil.  

Martha Stewart Member     Rating: Unrated       10/07/2011   This is actually delicious. I didn't even use summer peaches, it's October. It's also really difficult to cut peaches that neatly so instead of surrounding the half pit with wedges, we layered thin slices of peach all around the middle and it came out just as pretty if not prettier.

    Martha Stewart Member

    Rating: 5 stars 07/03/2019

I make this pie twice per year for my family: on Independence Day and on Labor Day. It is a HUGE hit every time. No additions, corrections or deletions need to be made.This recipe is spot on.

Rating: 5 stars

Rating: 5 stars 05/26/2018

My Mother-In-Love made this pie, using Chambersburg peaches, always delish! If I still lived in Pa., I would be making this pie! Chambersburg peaches are the best I have ever tasted, white and luscious! They make the best pies!!raf

Rating: 5 stars 09/12/2016

The fourth and fifth pies are in the oven. This is such a good recipe and the filling is so easy. Making the pate brise can be time consuming and a bit fiddly but it is so delicious because it is a sweet crust of butter, sugar & flour so I would suggesting spending the time to create it. I’m using fluted tart pans and it looks like French pastry when finished. This would also be good with pears or blueberries, I think. This gets five stars from me!

Rating: Unrated 08/26/2012

This is a wonderful pie. I have made it a few times now. This last time I added some blackberries. It was also delicious. I use a silicone ring instead of foil. But I keep the ring on the crust for the full time as it is slightly less effective than foil.

Rating: Unrated

Rating: Unrated 10/07/2011

This is actually delicious. I didn’t even use summer peaches, it’s October. It’s also really difficult to cut peaches that neatly so instead of surrounding the half pit with wedges, we layered thin slices of peach all around the middle and it came out just as pretty if not prettier.

All Reviews for Peach-Custard Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Peach-Custard Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest