Peach Custard Pie

This was my go-to summer pie for years. I had forgotten about it somehow. This time, I made it with white peaches and upgraded the crust to my favorite Martha Stewart paté brisée. I also sweetened the filling with maple syrup. Wonderful!

This recipe was adapted from The Moosewood Cookbook by Mollie Katzen. The peaches can be substituted with apples for a fall version. A handful of chopped nuts can also be sprinkled over the filling.

Yield: one 9-inch pie

For the Crust:

• 1 1/4 cups plus 2 T all-purpose flour
• generous 1/2 tsp coarse salt
• 1 stick plus 1 T (9 T total) unsalted butter, cut into small cubes and chilled
• 4 T ice water

To Make the Crust:

1. Combine flour and salt in the bowl of a food processor.
2. Add the cubed, cold butter and pulse until resembles small peas.
3. While the food processor is running, drizzle in the ice water until dough forms.
4. Remove and form into a ball on a large sheet of plastic wrap.
5. Roll out between 2 sheets of plastic wrap and place in a pie dish.
6. Cover dish with plastic wrap and chill overnight.

For the Pie:

• 2 to 3 cups peeled and thinly sliced peaches (or tart apples or pitted dark cherries)(I used 3 large white peaches)
• 1 unbaked pie crust (recipe above)
• 4 large or extra-large eggs
• 5 T pure maple syrup, light brown sugar, or honey
• 8 oz (1 cup) whole milk Greek yogurt
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

To Make the Pie:

1. Preheat the oven to 375 degrees, preferably on convection.
2. To peel the peaches: Bring a small pot of water to a boil. Using a sharp knife, mark the base of each peach with a small “x”. One at a time, place each peach in the boiling water for 20 to 30 seconds. Remove with a slotted spoon and briefly let cool. Remove skin.
3. Place the chilled pie crust on a parchment paper-lined rimmed baking sheet.
4. Spread the fruit slices evenly over the unbaked pie crust.
5. Combine all remaining ingredients in a food processor or blender and whip until frothy. (I used a Vitamix.)
6. Pour the custard over the fruit in the pie dish. (If desired, a small handful of chopped nuts can be sprinkled over the filling at this time.)
7. Cover the pie edge with a shield, and bake for about 45 to 50 minutes, or until solid in the center. I tented the entire pie with foil after 35 minutes.
8. Cool at least 1 hour before slicing. This pie tastes best at room temperature or cold.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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