Sure, let’s dive into the delicious world of Peach Custard Pie! 🍑🥧 This delightful dessert is perfect for showcasing ripe, juicy peaches, and it’s a delightful treat that’s sure to please your taste buds. Whether you’re indulging in the bounty of fresh summer peaches or using frozen ones to bring a taste of sunshine to your table, this recipe from the King Arthur Flour website promises a delightful experience, though fresh peaches are highly recommended for the best flavor profile.
Peach Custard Pie
Preparation Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices
Ingredients:
- 1 cup sugar
- 1 cup flour
- 1/4 teaspoon salt
- 2 eggs
- 1 cup sour cream
- 1 cup heavy cream
- 1 tablespoon rum
- 1 teaspoon vanilla extract
- 4-5 ripe peaches, peeled and diced
- 1/4 – 1/3 cup minced crystallized ginger
- 3/4 cup confectioners’ sugar
- 1/2 cup flour
- 1/4 cup butter, melted
Instructions:
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Preheat Oven: Preheat your oven to 425°F (220°C). Prepare a pie shell by pricking the bottom with a fork and lining it with pie weights or a perforated nesting pie pan. Bake for 15 to 18 minutes until lightly browned. Reduce oven heat to 400°F (200°C).
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Prepare Crust: Allow the crust to cool slightly before removing the weights. If the crust has bubbled, gently prick it with a fork to deflate.
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Prepare Filling: In a medium mixing bowl, whisk together sugar, flour, and salt. Add eggs, sour cream, heavy cream, rum, and vanilla. Whisk until well combined. Let the mixture sit for 5 minutes to allow the sugar to dissolve.
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Prepare Peaches: Peel and dice the peaches. Just before pouring the custard into the pie shell, whisk the custard mixture again. Pour the custard into the pre-baked pie shell and spoon the diced peaches on top. Some peaches may sink, which is perfectly fine.
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Bake: Use a pie crust shield or aluminum foil to cover the outer edge of the crust. Bake the pie in a 400°F (200°C) oven for 20 minutes.
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Make Topping: While the pie bakes, prepare the gingered streusel topping. If using a food processor, combine all topping ingredients and process until crumbs form. Alternatively, whisk together minced crystallized ginger, sugar, and flour, then stir in melted butter.
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Add Topping: After the pie has baked for 20 minutes and just begun to set around the edges, carefully sprinkle the streusel topping over the top, keeping the pie crust shield in place.
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Continue Baking: Bake for another 20 to 25 minutes, or until the pie has puffed up, the streusel is slightly browned at the edges, and an instant-read thermometer inserted into the center reads about 160°F (71°C).
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Cool and Serve: Remove the pie from the oven and cool it on a rack for about 2 hours before serving. Any leftover pie can be refrigerated.
This Peach Custard Pie is a wonderful blend of creamy custard, sweet peaches, and a hint of ginger in the streusel topping, making it an irresistible dessert that’s perfect for any occasion. Enjoy a slice on its own or with a dollop of whipped cream for an extra indulgence!
