Peach Custard Pie
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Peach Custard Pie

Would you like to bake up a little taste of summer?

Why not go to your local farmers market and purchase some fresh peaches!

Peaches are beginning to arrive at the local farmers market stands with their peak season running from July through August. One great tip to tell if peaches are ripe is with a gentle, yet firm squeeze. If there is a slight give it is almost ripe. By letting them sit on your counter you will be surprised how quickly your peaches will ripen!

Of course slicing and eating peaches is a quick treat, but with a little time you can bake up this great peach custard pie.

It goes together fairly quickly so even the new baker can try out this recipe! I usually bake this in a deeper glass dish like this one “HERE” so the custard mixture won’t over flow your pie tin.

When I participated in farmers market this peach pie was a sell out every week. If you happen to have any leftovers you can just store the leftovers in your refrigerator. Just be sure to heat it up a bit in the microwave. Vanilla ice cream added to this makes it a perfect summer time dessert!

Hope you enjoy the recipe!


Peach Custard Pie

Peach Custard Pie

Delicious single crust pie with a baked custard topping
Prep Time 30 minutes
Cook Time 45 minutes


  • mixer


  • 1 cup white sugar
  • 1.5 Tablespoons flour
  • 1 Tablespoons melted butter
  • 2 large Eggs
  • 1 tsp vailla extract
  • 6-8 whole peaches


Mixing ingredients

  • Mix sugar and eggs together until well blended. Add flour and melted butter until mixed through. Add vanilla at this time, mix in.
  • Slice peaches and lay in prepared pie crust in glass pie plate or tin pie pan. Once peaches fill bottom of pie crust pour above mixture over entire pie being sure that all areas are covered. Once mixture covers and before pie goes in oven I do sprinkle with a bit of cinnamon but this is totally optional!
  • Bake pie in preheated 350 degree oven for approx. 45-50 minutes. To be sure the pie is baked through I always shake the pie plate slightly, you just want a little movement (jiggle)
  • Remove hot pie from oven and let cool slightly.
  • Slice up and serve up with a dab of vanilla ice cream.
  • Enjoy!

The recipe explains how to make the filling.

Store bought pie crust is fine or make you own with this recipe. My grandmother gave me her recipe. I later learned it was from  a cooking class she had signed up for as a newlywed!

The classic Crisco crust is made with:

2 cups white flour

1 teaspoon salt

3/4 cup of Crisco

5 Tablespoons of cold water

Mix the above ingredients in a large bowl. Once we’ll blended divid dough in half.

Roll out each half into circle with rolling pin. Wax paper or a rolling sheet can be used.

Be sure to sprinkle with flour. How ever too much flour can dry out your crust. Use small amounts.

Lay “ pie circle” on rolling pin and place in baking dish.

Once the filling is poured in you can crimp the edges. Use a fork or even between 2 fingers. Finish up with baking for  proper time.

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One Comment

  1. This recipe is one of my favorites and I can’t wait to start making it this summer! Thanks for sharing it!

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