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Fresh peaches are the star of this pie. Choose four ripe peaches. They should be soft but not mushy. Peel, pit, and slice them thinly. This way, they will cook evenly and blend well with the custard. The natural sweetness of fresh peaches shines through. You can use yellow or white peaches for a twist in flavor. This pie needs both cream and milk. You will need one cup of heavy cream and one cup of whole milk. These ingredients create a rich and smooth custard. Three large eggs are also essential. They help bind everything together and give the pie a lovely texture. You will also need three-quarters of a cup of granulated sugar to sweeten the mix. For flavor, you will need one teaspoon of pure vanilla extract and a quarter teaspoon of salt. The vanilla enhances the peach flavor. You will also add one tablespoon of cornstarch. This helps thicken the custard. A half teaspoon of ground cinnamon adds warmth and depth. Finally, cut one tablespoon of unsalted butter into small cubes. These will melt on top during baking, adding richness. For a fancy touch, you can garnish with fresh mint leaves, but this is optional. For the full recipe, check out the detailed instructions and enjoy making this delicious pie! Start with fresh peaches. You need four ripe peaches. Peel, pit, and slice them thinly. This helps the peaches cook well. Next, gather your dairy. You will need one cup of heavy cream and one cup of whole milk. Make sure these are fresh for the best taste. Now, grab three large eggs, three-quarters of a cup of granulated sugar, one teaspoon of pure vanilla extract, and a quarter teaspoon of salt. Don't forget one tablespoon of cornstarch and half a teaspoon of ground cinnamon. Lastly, you’ll need one tablespoon of unsalted butter, cut into small cubes. First, preheat your oven to 375°F (190°C). Then, take your pre-baked pie crust. Spread the sliced peaches evenly across the bottom. This ensures each bite has peach flavor. Next, sprinkle the ground cinnamon over the peaches. This adds warmth and depth to the pie. In a medium bowl, mix the heavy cream, whole milk, eggs, sugar, vanilla, salt, and cornstarch. Whisk until smooth. Pour this custard mixture over the peaches. Make sure it covers them completely. Finally, dot the mixture with the small cubes of butter. This will create a rich topping. Place the pie in the oven. Bake for 45 to 50 minutes. Look for a golden top and a set custard. When it's done, take it out and let it cool at room temperature for at least one hour. This helps the pie firm up. After that, refrigerate it for at least two hours. Chilling makes the flavors pop and improves the texture. For the full recipe, check out the details above. Enjoy your delicious summer delight! To get a smooth custard, mix your ingredients well. Start by whisking the cream, milk, eggs, and sugar together. Mixing evenly helps the custard set correctly. The cornstarch thickens the custard as it cooks. If you see bubbles on the surface, that’s a good sign! It means the custard is cooking. Remove it from the oven when it is firm but still slightly wobbly. This slight jiggle means it will firm up as it cools. Choose ripe, fragrant peaches for the best flavor. Look for peaches that yield slightly when you press them. If they feel hard, they are not ready. Use peaches that have a nice blush and are smooth. Avoid any bruised or overly soft ones, as they can spoil the pie. Always wash them well to remove dirt and pesticides. Slice them thinly for even cooking and a beautiful presentation. For a stunning presentation, slice the pie into neat wedges. Place each slice on a colorful plate. Add a mint leaf on top for a fresh look. You can also serve it with whipped cream on the side. This adds a creamy touch that complements the pie. If you want extra flavor, sprinkle a little cinnamon on top before serving. This pie looks and tastes amazing! For the full recipe, check out the details. {{image_4}} You can switch up the fruit in this pie. Try using fresh berries like blueberries, strawberries, or raspberries. They add a bright flavor and color. Apples work well too, especially in fall. Just slice them thinly and mix with a little sugar and cinnamon. Pears are also a tasty option. They bring a sweet touch that pairs well with the custard. If you need a gluten-free crust, there are easy options. Use a pre-made gluten-free pie crust from the store. You can also make one at home. Combine almond flour, coconut flour, and melted butter for a simple crust. Press it into your pie dish. Bake it for a few minutes before adding the filling. This helps keep it crisp. You can enhance the custard with extra flavors. Add a pinch of nutmeg for warmth or lemon zest for brightness. Almond extract gives a lovely nutty taste. You can also stir in a bit of cocoa powder for a chocolate twist. Each of these adds a unique depth to your pie. Mix and match to find your favorite combo! For the full recipe, check out the Sweet Summer Peach Custard Pie 🥧. Store your leftover peach custard pie in the fridge. Use an airtight container or cover it tightly with plastic wrap. This will keep the pie fresh for up to four days. If you leave it at room temperature, it may spoil quickly, so refrigerate it right away. You can freeze peach custard pie for longer storage. First, let the pie cool completely. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can last in the freezer for up to three months. When you’re ready to eat it, thaw it overnight in the fridge. To reheat your pie, slice it into pieces for easy serving. Place the slices on a baking sheet in a preheated oven at 350°F (175°C). Heat for about 10-15 minutes, or until warm. You can also use a microwave. Heat each slice for about 30 seconds to 1 minute. Enjoy the warm custard filling! For the complete recipe and all the delicious details, check the Full Recipe. Yes, you can use canned peaches. However, fresh peaches taste better. Canned peaches may make the pie too watery. If you use canned peaches, drain them well. Pat them dry with a paper towel. This helps keep your pie from getting soggy. You can tell the custard is set when it looks firm. Gently shake the pie. If the center jiggles a little, it's almost done. The edges should be firm and the top golden. A toothpick can help too. Insert it into the custard. If it comes out clean, the custard is ready. Yes, you can make this pie ahead of time. It keeps well in the fridge for up to three days. Make sure to cover it with plastic wrap. This keeps it fresh and prevents it from absorbing other smells. Chilling it overnight enhances the flavor even more. For the full recipe, check out the instructions above. This blog post covered how to make a delicious peach pie. We talked about the key ingredients and step-by-step instructions. You learned tips to perfect the custard and how to choose the best peaches. We also explored fun variations and smart storage methods. In conclusion, with these details, you can bake a peach pie that impresses. Enjoy every bite and share your creation with others.

Fresh Peach Custard Pie

Indulge in the deliciousness of Sweet Summer Peach Custard Pie! This easy recipe combines ripe peaches with a creamy custard filling nestled in a flaky pie crust. Perfect for summer gatherings or a sweet treat at home, this pie will wow your family and friends. Follow our simple steps for a delightful dessert that's sure to impress. Click to explore the full recipe and bring this seasonal favorite to your kitchen!
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Ingredients
  

4 ripe peaches, peeled, pitted, and thinly sliced

1 pre-baked 9-inch pie crust (you can use store-bought or homemade)

1 cup heavy cream

1 cup whole milk

3 large eggs

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

1 tablespoon unsalted butter, cut into small cubes

Fresh mint leaves for garnish (optional)

Instructions
 

Begin by preheating your oven to 375°F (190°C).

    In a medium mixing bowl, combine the heavy cream, whole milk, eggs, granulated sugar, vanilla extract, salt, and cornstarch. Use a whisk to blend these ingredients until the mixture is smooth and fully integrated.

      Evenly distribute the sliced peaches across the bottom of the pre-baked pie crust, ensuring they are spread out for even flavor.

        Lightly sprinkle the ground cinnamon over the arranged peaches, enhancing their natural sweetness.

          Carefully pour the custard mixture over the peaches, making sure that it completely covers the fruit for a luscious filling.

            To add a touch of richness, dot the top of the custard with small cubes of butter, distributing them evenly.

              Place the pie in the preheated oven and bake for 45-50 minutes, or until the custard is set and the top has turned a lovely golden color.

                Once baked, remove the pie from the oven and allow it to cool at room temperature for at least 1 hour. This cooling period will help the filling firm up further.

                  After it has cooled, refrigerate the pie for a minimum of 2 hours before serving. Chilling will greatly enhance the flavors and improve the texture.

                    Prep Time: 20 minutes | Total Time: 3 hours (including cooling) | Servings: 8 slices

                      - Presentation Tips: For an elegant serving, slice the pie into wedges and place each slice on a plate. Garnish with a sprig of fresh mint for a vibrant touch. You may also add a dollop of lightly whipped cream on the side to complement the sweetness of the pie and enrich each bite further.