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    You are in: Home / Recipes / Peach Custard Pie Recipe
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    Peach Custard Pie

    Peach Custard Pie. Photo by Lorac

    1/2 Photos of Peach Custard Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Tracy K's Note:

    Wonderful when peaches are ripe, and even works with frozen peaches (though it's not nearly as good). From the King Arthur Flour web site.

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    Units: US | Metric

    • 1 pie crust, fitted into a 9 inch dish


    • 1 cup sugar (7 1/4 ounces)
    • 1/4 cup flour (1 ounce)
    • 1/4 teaspoon salt
    • 2 large eggs
    • 1 cup sour cream or 1 cup heavy cream
    • 1 tablespoon rum or 2 drops butter-rum flavoring (a scant 1/8 teaspoon)
    • 1 teaspoon vanilla
    • 4 -5 ripe peaches, peeled and diced coarsely (3/4-inch cubes are about right, about 1 pound)

    Gingered Streusel Topping


    1. 1
      Preheat oven to 425; prepare pie shell: Prick the bottom of the crust with a fork and line it with pie weights (or a perforated nesting pie pan) to help the shell holds its shape; bake for 15 to 18 minutes, until it's lightly browned. Reduce oven heat to 400°F.
    2. 2
      Allow the crust to cool slightly before removing the weights or nested pan -- if the crust still managed to bubble, just prick it gently with a fork; it'll deflate as it cools.
    3. 3
      Prepare the filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt; add the eggs, cream, rum, and vanilla, and whisk together well.
    4. 4
      Let the mixture sit for 5 minutes, or the time it takes to peel and dice the peaches; whisk again just before pouring the custard into the pie shell.
    5. 5
      (This resting time allows the sugar to dissolve.) Pour the custard into the pre-baked pie shell, and spoon the peaches on top.
    6. 6
      Some will sink; that's OK, they're supposed to.
    7. 7
      Use a piecrust shield or aluminum foil to gently cover the outer edge of the crust.
    8. 8
      Bake the pie in a 400°F oven for 20 minutes.
    9. 9
      Make the topping while the pie bakes.
    10. 10
      Gingered Streusel Topping:If you have a food processor, just place all the topping ingredients into the work bowl and process, using the steel blade, until crumbs begin to form.
    11. 11
      To make by hand, whisk together the minced crystallized ginger, sugar, and flour, then stir in the melted butter.
    12. 12
      After the pie has baked for 20 minutes (it will have just begun to set up around the edges), carefully sprinkle the streusel over the top, leaving the pie crust shield in place.
    13. 13
      Bake for another 20 to 25 minutes, or until the pie has puffed, the streusel is very slightly browned at the edges, and/or an instant-read thermometer inserted into the center of the pie reads about 160°F.
    14. 14
      Remove the pie from the oven, and cool it on a rack for about 2 hours before serving.
    15. 15
      Refrigerate any leftover pie.

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    Ratings & Reviews:

    • on August 14, 2010


      the streusel topping was good but I was not crazy about the custard part.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2009


      This is the best ever!! And we are huge fresh peach pie folks. Hints: check the cooking time to make sure the custard sets, cover as needed while cooking, and mince the ginger finely by hand. A real treat, worth the effort!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2009


      Just used the filling recipe and it was really delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Peach Custard Pie

    Serving Size: 1 (198 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 607.8
    Calories from Fat 244
    Total Fat 27.1 g
    Saturated Fat 12.3 g
    Cholesterol 102.2 mg
    Sodium 375.6 mg
    Total Carbohydrate 84.7 g
    Dietary Fiber 3.0 g
    Sugars 57.9 g
    Protein 7.3 g

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