Peach Custard Pie (Printable Version)

Fresh peaches nestled in a smooth vanilla custard, baked to golden perfection in a flaky crust. A classic summer treat.

# What You Need:

→ Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Filling

02 - 4 cups fresh peaches, peeled and sliced (about 5–6 medium peaches)
03 - 2 tablespoons lemon juice
04 - 1/2 cup granulated sugar
05 - 2 tablespoons all-purpose flour

→ Custard

06 - 2 large eggs
07 - 3/4 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup granulated sugar
10 - 1 teaspoon vanilla extract
11 - 1/4 teaspoon ground nutmeg
12 - Pinch of salt

# How to Make It:

01 - Preheat the oven to 375°F.
02 - Arrange the unbaked pie crust in a 9-inch pie dish. Crimp the edges as desired.
03 - In a large bowl, toss the sliced peaches with lemon juice, 1/2 cup sugar, and flour until evenly coated. Spread the peaches evenly in the prepared pie crust.
04 - In a separate bowl, whisk together eggs, milk, cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt until smooth.
05 - Pour the custard mixture evenly over the peaches.
06 - Bake for 45–55 minutes, or until the custard is set and the top is lightly golden. If the crust begins to brown too quickly, cover the edges with foil.
07 - Let the pie cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving for best slicing.

# Expert Advice:

01 -
  • The custard creates this incredible creamy layer that perfectly balances the fresh peaches
  • It somehow tastes fancy and impressive but comes together with minimal fuss
  • This pie captures everything wonderful about summer in one gorgeous slice
02 -
  • The pie may look slightly jiggly when you take it out of the oven, but it will firm up perfectly as it cools
  • Slicing this pie while it's still warm will give you a delicious but messy situation, so patience really is key here
  • Fresh peaches make all the difference, but frozen work in a pinch—just thaw and drain them well first
03 -
  • Place your pie dish on a baking sheet before filling it to catch any potential overflow and save your oven floor
  • If your peaches are super sweet, reduce the sugar in the filling by a tablespoon—trust your taste buds
  • The foil trick for protecting the crust edges really does work, so don't skip it

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