Peach Custard Pie Recipes

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PEACH CUSTARD PIE II



Peach Custard Pie II image

A rich and wonderful summertime dessert. It makes peach season worth waiting for!

Provided by EFFIA

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) pie shell
4 eggs
½ cup white sugar
2 cups milk
1 teaspoon vanilla extract
4 fresh peaches - pitted, skinned, and sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large mixing bowl, beat eggs and sugar together. Stir in milk and vanilla.
  • Arrange peach slices in bottom of pastry-lined pie pan. Pour custard mixture over peaches.
  • Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until custard is set and toothpick inserted in center comes out clean.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 26.4 g, Cholesterol 97.9 mg, Fat 8.9 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 2.3 g, Sodium 164.2 mg, Sugar 19.3 g

PEACH CUSTARD PIE



Peach Custard Pie image

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.

Provided by Tracy K

Categories     Pie

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

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)
1/4-1/3 cup crystallized ginger, finely minced (but delicious) (optional)
3/4 cup confectioners' sugar (3 ounces)
1/2 cup flour (2 ounces)
1/4 cup butter, melted (2 ounces)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • (This resting time allows the sugar to dissolve.) Pour the custard into the pre-baked pie shell, and spoon the peaches on top.
  • Some will sink; that's OK, they're supposed to.
  • Use a piecrust shield or aluminum foil to gently cover the outer edge of the crust.
  • Bake the pie in a 400°F oven for 20 minutes.
  • Make the topping while the pie bakes.
  • 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.
  • To make by hand, whisk together the minced crystallized ginger, sugar, and flour, then stir in the melted butter.
  • 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.
  • 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.
  • Remove the pie from the oven, and cool it on a rack for about 2 hours before serving.
  • Refrigerate any leftover pie.

Nutrition Facts : Calories 607.8, Fat 27.2, SaturatedFat 12.3, Cholesterol 102.3, Sodium 375.6, Carbohydrate 84.8, Fiber 3, Sugar 57.9, Protein 7.3

PEACH CUSTARD PIE III



Peach Custard Pie III image

This is a delicious pie that I got from an aunt of mine. It may not look good but it is delicious.

Provided by OKBEE

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) pie shell
3 tablespoons all-purpose flour
3 tablespoons brown sugar
5 large fresh peaches - peeled, pitted and halved
1 ½ cups evaporated milk
1 egg, beaten
⅔ cup white sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture.
  • In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches.
  • In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches.
  • Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean.

Nutrition Facts : Calories 277.7 calories, Carbohydrate 43.5 g, Cholesterol 37 mg, Fat 9.5 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.2 g, Sodium 166 mg, Sugar 32.1 g

PEACH CUSTARD PIE WITH STREUSEL TOPPING



Peach Custard Pie With Streusel Topping image

This pie is the best pie I have ever tasted. No Joke! I love this so much and my peach crazed hubby loves it even more! You can't go wrong with this yummy pie. The filling is just perfect and the streusel topping gives it a nice crunchy layer on top. Mmm... its amazing!

Provided by Sarah in New York

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 1/3 cups flour
1/2 teaspoon salt
1/2 cup shortening or 1/2 cup butter
3 -4 tablespoons water
4 medium size peaches
1 (8 ounce) container sour cream
3 egg yolks
1 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
4 tablespoons butter
1/2 cup flour
1/4 cup sugar
1 teaspoon cinnamon (optional)

Steps:

  • Preheat oven to 425°F.
  • Crust:.
  • Combine flour, salt and butter with fork until crumbly.
  • Add in water one tbs at a time until soft dough forms.
  • Gather into a ball and roll out into a circle about 1/8 inch thick.
  • Place 9 inch pie plate upside down on crust and cut off excess dough, leaving 1 inch overhang.
  • Place crust into pie plate and arrange as you wish.
  • Filling:.
  • Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. (Save any excess slices for garnishing the top of the pie if you wish.).
  • Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches.
  • Bake for 30 minutes until custard in mostly set.
  • Streusel Topping:.
  • Combine butter, flour, sugar and cinnamon with your fingers until crumbly.
  • Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.
  • Note: If your crust browns too fast cover the crust with foil.
  • Let pie cool and serve cold or warm.
  • Enjoy!

PEACH-CUSTARD PIE



Peach-Custard Pie image

With a sunny arrangement of peak peaches, this dessert is summer in a pie plate. Make a ring of foil to protect the crust from browning too quickly: Cut a piece twice the size of the pie, fold it in half, and cut a circle out of the center large enough to expose the top but cover the edges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h

Yield Makes one 9-inch pie

Number Of Ingredients 8

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

Steps:

  • 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.

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PEACH CUSTARD PIE RECIPE - EATINGWELL
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2016-06-03  · 1 cup sugar. ¾ cup low-fat milk. 3/4 cup nonfat plain Greek yogurt (6 ounces) 2 large eggs. 2 tablespoons all-purpose flour. 2 teaspoons …
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Total Time 4 hrs 30 mins
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  • Position rack in lower third of oven; preheat to 400 degrees F. Coat a 9-inch pie pan with cooking spray.
  • To prepare filling & assemble pie: Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla (or almond) extract and salt in a medium bowl; whisk until smooth.
  • Roll out the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper. Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers (see Tip) or a fork. Place on a baking sheet.
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PEACH CUSTARD PIE - SOUTHERN LIVING
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2021-07-18  · Recipes; Peach Custard Pie; Peach Custard Pie. Rating: 5 stars. 1 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 …
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Top Asked Questions

How do you make a peach custard?
Stir in milk and vanilla. Arrange peach slices in bottom of pastry-lined pie pan. Pour custard mixture over peaches. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until custard is set and toothpick inserted in center comes out clean.
What is the best way to make a peach pie?
Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches. Bake for 30 minutes until custard in mostly set. Combine butter, flour, sugar and cinnamon with your fingers until crumbly. Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.
What is Peach blueberry custard pie with streusel topping?
Peach Blueberry Custard Pie with Streusel Topping: Pie crust filled with fresh peaches and blueberries tossed in a sweet and delicious custard, topped with a buttery streusel topping. THAT is the longest description of a recipe on the planet of EVER! Anywho. Hi, GUYS! What’s up?! Happy Monday!
What does a peach custard pie taste like?
This peach custard pie has a taste of summer and a delectable creaminess. Your grandma would be proud! This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Prepare crust: Preheat oven to 375 degrees F.

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