Description
A luscious peach custard pie featuring ripe peaches nestled in smooth, creamy custard with a perfectly flaky homemade crust.
Ingredients
- 1½ cups all-purpose flour
- 1 tbsp + ¾ cup granulated sugar (divided)
- ¾ tsp + ¼ tsp kosher salt (divided)
- ¼ cup cold butter, cubed
- ¼ cup cold shortening, cubed
- 4–5 tbsp ice water
- ¾ cup heavy cream
- ¼ cup melted butter
- 3 tbsp all-purpose flour
- ¼ tsp ground ginger
- 3 large eggs
- 4 medium firm-ripe peaches, sliced
Instructions
- Make crust by pulsing flour, 1 tbsp sugar, and ¾ tsp salt in food processor. Add cold fats, pulse to coarse meal. Add water gradually until dough forms. Chill 30 minutes.
- Roll dough, fit into 9-inch pie plate. Blind bake at 375°F for 20 minutes with weights, then 5-10 minutes without. Cool completely.
- Whisk remaining sugar, cream, melted butter, 3 tbsp flour, ¼ tsp salt, ginger, and eggs until smooth.
- Arrange peaches in crust, pour custard over. Bake 40-45 minutes until almost set. Cool completely before serving.
Notes
Use firm-ripe peaches for best results. Pie can be made 1 day ahead and refrigerated. Cover crust edges with foil if browning too quickly during baking.
- Prep Time: 45 minutes
- Cook Time: 65 minutes (Cool Time: 2 hours)