PEACH CUSTARD PIE
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
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
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
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
FRESH AND CREAMY PEACH PIE
"This pie always receives rave reviews and is especially good when peaches are in season," says Mary Ann Bostic of Sinks Grove, West Virginia.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into the crust., Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Place top crust over filling; trim, seal and flute edges. Brush pastry and cutouts with remaining cream. Place cutouts on top of pie; sprinkle with remaining sugar., Cover edges loosely with foil. Bake at 400° for 40 minutes. Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 423 calories, Fat 17g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 203mg sodium, Carbohydrate 66g carbohydrate (35g sugars, Fiber 3g fiber), Protein 3g protein.
PEACH-CUSTARD PIE
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
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.
PEACH PIE
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
FRESH PEACH PIE I
This is one of the few unbaked peach pie recipes that I have been able to find.
Provided by Champ Williams
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla.
- Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 44.4 g, Cholesterol 3.8 mg, Fat 9.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 136.3 mg, Sugar 31 g
PEACH CUSTARD PIE
This recipe is indeed easy as pie. And it is delicious! I have always used fresh peaches but I'm sure canned peaches, well drained, would work well, too.
Provided by bert2421
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle tapioca on bottom of shell.
- Slice peaches into shell.
- Combine eggs and sugar and pour over peaches.
- Sprinkle with cinnamon and dot with butter.
- Bake 10 minutes at 400, then 45-50 minutes at 350.
- Cool and Serve- Keep refrigerated.
OLD-FASHIONED PEACH CREAM PIE
This is an old recipe handed down to me by my grandmother. It's really one of the best pies I've ever tasted.
Provided by Cat Berner
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
- Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
- Raise oven temperature to 400 degrees F (200 degrees C).
- Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
- Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 46.3 g, Cholesterol 51.2 mg, Fat 19.9 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 9.5 g, Sodium 255.9 mg, Sugar 29.2 g
PEACH PIE WITH SOUR CREAM
This is my favorite pie recipe anywhere. Just make sure you use only fresh, high-quality sweet peaches.
Provided by gent500
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
- Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.
- Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.
- Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
- Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.
- Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.
Nutrition Facts : Calories 337 calories, Carbohydrate 45.2 g, Cholesterol 113.1 mg, Fat 16.1 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 9.6 g, Sodium 239.4 mg, Sugar 28.1 g
DEEP DISH PEACH CUSTARD PIE
Make and share this Deep Dish Peach Custard Pie recipe from Food.com.
Provided by jovigirl
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- PREHEAT oven to 425°F.
- ARRANGE peaches in pie shell. Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl; beat until smooth. Pour over peaches.
- BAKE for 10 minutes. Sprinkle with Streusel Topping. Reduce temperature to 350°F; bake for additional 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack.
- FOR STREUSEL TOPPING.
- COMBINE brown sugar, flour and walnuts in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Nutrition Facts : Calories 482.6, Fat 25.1, SaturatedFat 10.8, Cholesterol 92.6, Sodium 262.5, Carbohydrate 58.2, Fiber 2.5, Sugar 42.4, Protein 8.9
PEACH CUSTARD PIE II
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
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 WITH SHORTBREAD CRUST
Make and share this Peach Custard Pie With Shortbread Crust recipe from Food.com.
Provided by Marie
Categories Pie
Time 1h15m
Yield 1 8inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 425°.
- Mix crust ingredients by hand or in a food processor until they form a ball.
- Pat out evenly into a buttered pie tin and bake for 10 minutes.
- Beat all other ingredients together except peaches.
- Take crust out of oven, arrange the peach slices on the crust and pour the filling over the peaches.
- Do not allow filling to pour over sides of crust.
- Reduce oven temperature to 350°.
- Cover pie with foil and bake for 35 minutes.
- Remove foil and bake for 10 minutes more or until the filling is set.
- The juicier the peaches, the more time the custard needs in the oven.
Nutrition Facts : Calories 2559, Fat 131.8, SaturatedFat 77.6, Cholesterol 1043.5, Sodium 1903, Carbohydrate 316.3, Fiber 9.1, Sugar 176.1, Protein 34.3
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