Custard Peach Pie Recipe

There’s a certain kind of magic in a pie. Not just in the golden, flaky crust or the sweet, bubbling filling, but in the way it captures a moment, a memory, or a season in every bite. And if there’s one pie that speaks of long summer days, family gatherings on screened-in porches, and the irresistible pull of southern comfort, it’s the Custard Peach Pie.

This is a pie that doesn’t shout; it sings softly, like a lullaby of sun-ripened peaches wrapped in a silky custard and nestled inside a tender, buttery crust. It’s subtle yet luxurious, rustic yet refined. It’s the kind of dessert that feels both familiar and surprising—a perfect balance of sweet fruit and creamy filling, with just the right touch of spice and a hint of vanilla or almond lingering on the palate.

While peach pies are nothing new, the addition of a creamy custard takes this classic fruit dessert to a whole new level. Custard Peach Pie is where pie and pudding meet, where the lushness of dairy meets the juiciness of fruit, creating a texture that’s soft, spoonable, and completely crave-worthy. The custard adds body and richness, taming the tartness of the peaches and holding the filling together in smooth, golden harmony.

A Dessert Rooted in Tradition and Seasonality

Custard peach pie isn’t flashy. It doesn’t tower with meringue or sparkle with ganache. But its quiet charm lies in its authenticity. This is the kind of pie your grandmother might have made—if she had a peach tree in the backyard, a handwritten cookbook in the kitchen, and the kind of intuition in baking that only comes with time and love.

And while it evokes the past, it also fits perfectly into today’s food culture: it’s made from seasonal ingredients, easy to prepare with pantry staples, and it feels like a luxurious treat without being overly fussy or complicated. It’s as welcome at a summer cookout as it is on a holiday dessert table.

Best of all, it’s a pie that celebrates the fleeting, juicy glory of fresh peaches—those few precious weeks when they’re at their peak: soft, fragrant, and dripping with nectar. But don’t worry—this recipe can be adapted with canned or frozen peaches too, so the essence of summer can be enjoyed all year round.

What Makes Custard Peach Pie So Special?

There are plenty of pies that deserve a place in the dessert canon, but custard peach pie offers something uniquely comforting:

• The sweet creaminess of the custard, lightly spiced with nutmeg or cinnamon, brings a gentle warmth to each bite.

• The soft slices of peach add brightness, freshness, and natural sweetness without overpowering the dish.

• The crisp, flaky crust provides texture and structure, giving you that satisfying bite between creamy and crisp.

• And the aroma? Buttery crust, caramelized fruit, a whiff of vanilla—it’s the kind of scent that pulls people into the kitchen before the pie even hits the table.

A Dish for Bakers of All Levels

Whether you’re a seasoned pie maker or a nervous first-timer, this recipe is friendly and forgiving. The custard sets gently in the oven, the filling is easy to mix by hand, and the pie can be served warm, cold, or at room temperature. You don’t need a mixer, a water bath, or a pastry school diploma. Just good peaches, a little patience, and a love of classic, homey desserts.

Step-by-Step Instructions: How to Make the Perfect Custard Peach Pie

Creating a custard peach pie is a beautiful process that combines classic baking techniques with the fresh, summery flavors of ripe peaches. Though it may sound complex, by breaking it down into simple, manageable steps, you’ll achieve a stunning dessert every time. Let’s dive deep.

Step 1: Prepare Your Workspace and Ingredients

Before you start, set up a clean, organized workspace. Gather your ingredients and tools:

• Fresh peaches (or canned/frozen if out of season)

• Pie dough (homemade or store-bought)

• Eggs

• Sugar (granulated and optional brown sugar)

• Cream or whole milk

• Vanilla extract

• Ground cinnamon and nutmeg

• Salt

• Cornstarch or flour (for thickening)

• Lemon juice (to prevent peach browning)

Tools you’ll need:

• 9-inch pie dish

• Mixing bowls

• Whisk

• Rolling pin

• Knife and cutting board

• Measuring cups and spoons

• Pastry brush (optional)

• Aluminum foil or pie shield

• Oven thermometer (optional but recommended)

Step 2: Make or Prepare Your Pie Crust

Option A: Homemade Pie Crust

A flaky, buttery crust is the foundation of any great pie.

1. Ingredients for crust:

   • 1 ¼ cups all-purpose flour

   • ½ teaspoon salt

   • 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes

   • 3–4 tablespoons ice water

2. Instructions:

   • In a large bowl, whisk together flour and salt.

   • Add the cold butter cubes. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.

   • Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overworking.

   • Form the dough into a disk, wrap in plastic, and chill for at least 1 hour.

3. Rolling out the dough:

   • Lightly flour a clean surface and rolling pin.

   • Roll dough into a 12-inch circle, about 1/8 inch thick.

   • Carefully transfer the dough to a 9-inch pie plate. Gently press it into the edges.

   • Trim excess dough, leaving about 1 inch overhang. Fold edges under and crimp or flute as desired.

   • Chill in fridge while preparing filling.

Option B: Store-bought pie crust

• If short on time, use a high-quality refrigerated crust. Let it thaw according to package instructions before rolling out to fit your pie dish.

Step 3: Prepare the Peaches

The quality of peaches can make or break your pie. Fresh, ripe peaches are best in season. If not available, use thawed frozen peaches or well-drained canned peaches.

1. Peeling peaches:

   • To peel easily, blanch peaches in boiling water for 30 seconds, then plunge into ice water. The skins should slip off.

   • Alternatively, use a paring knife to carefully peel.

2. Slicing:

   • Cut peaches in half, remove pits, and slice into about ¼-inch thick wedges.

3. Prevent browning:

   • Toss slices gently with 1–2 tablespoons lemon juice.

4. Optional maceration:

   • Mix peaches with 2 tablespoons sugar and let sit 15–30 minutes to release juices and enhance sweetness.

Step 4: Make the Custard Filling

The custard is what makes this pie special—rich, creamy, and lightly spiced.

1. In a mixing bowl, whisk together:

   • 3 large eggs

   • ¾ cup granulated sugar (adjust based on peach sweetness)

   • 1 cup heavy cream or whole milk (heavy cream yields richer custard)

   • 1 teaspoon vanilla extract

   • ¼ teaspoon ground cinnamon

   • ⅛ teaspoon ground nutmeg

   • Pinch of salt

2. For thickening:

   • Whisk in 2 tablespoons cornstarch or all-purpose flour until smooth. This will help set the custard and prevent runniness.

Step 5: Assemble the Pie

1. Preheat oven to 375°F (190°C). Place oven rack in the lower-middle position.

2. Line the pie crust with peaches:

   • Arrange peach slices evenly and neatly in the bottom of the chilled pie crust, overlapping slightly.

   • Leave about ½ inch from the edge free.

3. Pour custard:

   • Slowly pour the custard mixture over the peaches, letting it fill the spaces between slices.

4. Optional topping:

   • If you like, sprinkle the top with a tablespoon of turbinado sugar for a crunchy, caramelized finish.

Step 6: Bake the Pie

1. Protect the crust edges with aluminum foil or a pie shield to prevent burning.

2. Bake for about 50–60 minutes, or until:

   • The custard is set but slightly jiggly in the center.

   • The crust is golden brown and crisp.

   • The filling bubbles lightly around the edges.

3. Check doneness:

   • Insert a thin knife or toothpick in the center; it should come out clean.

   • If the crust edges brown too quickly, cover them back up.

Step 7: Cool and Serve

1. Let the pie cool on a wire rack for at least 2–3 hours to allow the custard to fully set. Cutting too soon may cause the filling to run.

2. Serve slightly warm or at room temperature.

3. For extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream.

Pro Tips Throughout the Process:

• Egg size matters: Use large eggs for custard consistency.

• Don’t overmix custard: Whisk gently to avoid air bubbles.

• Use an oven thermometer: Accurate heat ensures perfect bake.

• Peach choice: Freestone peaches are easier to pit and ideal for baking.

• Avoid watery peaches: Drain canned or frozen peaches well.

• Chill your dough: Cold dough = flakier crust.

• Rest after baking: Custard needs time to set firmly.