My first peach custard pie before it went into the oven...
I intended to take a photo of the pie when it was done but my husband devoured it before I had a chance to. This is a delicious pie to make in the summer (or in any season when you can get your hands on some good peaches). I am not a baker but this recipe was very easy to follow. The peaches make the pie very juicy and the custard filling is deliciously sweet and complements the golden brown crispy crust. The custard filling is sweet but the peaches keep it refreshing and light so guests with or without a sweet tooth will very much enjoy this. It also makes a fantastic breakfast!
I found this recipe in the June 2011 edition of the Martha Stewart Living magazine, which features a number of summer worthy pies. Of course, Martha Stewart's recipe calls for a home baked pie crust. I'm too lazy to do that so I used a frozen pie crust from Whole Foods, worked just fine for me.
Here is the recipe (from http://www.marthastewart.com/354912/peach-custard-pie):
For the Crust
1 disk Pate Brisee
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
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- Directions
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- Cook's Note: The pie can also be served warm; let cool for 30 to 45 minutes before serving.
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
