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.

Arugula Salad with Peaches, Basil, Goat Cheese & Pine Nuts

I have a quite a few summer recipes to share. 🙂  I loved this simple salad so much, I had to post it first. I’ve already made it a couple of times! It is composed of many of my seasonal favorites. Bright, fresh, creamy, crunchy and absolutely perfect.

This recipe is from The New York Times, contributed by Lidey Heuck. I used half of the dressing. I made the salad with white peach slices, but it would also be wonderful with sliced nectarines or mango. The author also suggested substituting cherries, strawberries, plums, raspberries or even cherry tomatoes. Lovely.

Yield: Serves 4 to 6 as an appetizer or side salad

  • 1/4 cup (4 T) pine nuts or walnuts
  • 2 to 4 T extra-virgin olive oil
  • 1 to 2 T champagne vinegar or white wine vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 5 ounces baby arugula
  • 2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
  • 1/2 cup julienned fresh basil leaves
  • 2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste
  1. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 to 3 minutes. (I used a small cast iron skillet.) Remove from the heat.
  2. In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. (I used 4 T olive oil and 2 T vinegar but used about half of the dressing on the salad and reserved the remaining dressing.)
  3. Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat.
  4. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat.
  5. Toss gently and serve immediately.

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