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Old Fashioned Peach Custard Pie with a slice removed, showing creamy custard filling, juicy peaches, and a flaky golden crust on a rustic wooden table.
Olivia

Old Fashioned Peach Custard Pie Recipe

Old Fashioned Peach Custard Pie Recipe with a creamy filling and flaky crust. Learn the secrets to perfect slices and try it today
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Prep Time 30 minutes
Cook Time 1 hour
3 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 unbaked 9 inch pastry shell
  • 1 egg white lightly beaten
For the Peach Filling
  • 3 cups sliced peaches
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons granulated sugar
For the Custard
  • 3 large egg yolks
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 tablespoon all purpose flour
Optional Streusel Topping
  • ¼ cup brown sugar
  • ¼ cup all purpose flour
  • 2 tablespoons cold butter

Method
 

Step 1: Prepare the Crust
  1. Roll the pastry dough into a 9 inch pie plate.
  2. Dock the bottom with a fork.
  3. Line with parchment paper and pie weights.
  4. Bake for 5 to 10 minutes.
  5. Remove the weights and parchment.
  6. Brush the warm crust with egg white.
Step 2: Prepare the Peaches
  1. Combine peaches, sugar, and lemon juice.
  2. Let stand for 20 minutes.
  3. Drain excess liquid.
  4. Measure exactly 3 cups of peaches.
Step 3: Make the Custard
  1. Whisk together egg yolks, cream, sugar, vanilla, nutmeg, cornstarch, and flour.
  2. Mix until smooth.
Step 4: Assemble the Pie
  1. Arrange peaches evenly inside the prepared crust.
  2. Leave about 1/2 inch of space at the top.
  3. Pour the custard over the peaches.
  4. Place the pie on a parchment lined baking sheet.
Step 5: Bake
  1. Bake until the edges are set and lightly golden.
  2. Cover crust edges with foil if they brown too quickly.
  3. Remove when the center shows a gentle wobble.
Step 6: Cool and Chill
  1. Cool on a wire rack for 1 hour.
  2. Refrigerate for at least 3 hours before slicing.
Notes
  1. Fresh freestone peaches provide the best texture.
  2. Frozen peaches should be fully thawed and drained.
  3. Canned peaches should be thoroughly drained and patted dry.
  4. Do not skip the chilling period.
  5. The center should wobble slightly when removed from the oven.

Notes

Nutrition Facts (Per Serving)
Nutrient
 Amount Per Serving
Calories
 320
Total Fat
 20g
Saturated Fat
 11g
Cholesterol
 125mg
Sodium
 140mg
Total Carbohydrates
 31g
Dietary Fiber
 1g
Total Sugars
 21g
Protein
 5g
Vitamin A
 12% DV
Vitamin C
 8% DV
Calcium
 6% DV
Iron
 5% DV