This post includes affiliate links, I earn on qualifying purchases at no cost to you.
One of my most favorite pies of the late summer.
Every Saturday at Farmer’s Market this pie was a sell out! A new pie baker should even give this one a try. It will not disappoint!
I use my Kitchen Aid Mixer for almost all my baking.You can easily double a recipe with the deep bowl. The classic is what I have baked with for the last 25 years!
Certainly a great kitchen stable or a great gift for that new baker! Click on the mixer below & learn about the best mixer here!
Give this delicious recipe a try!
Peach Custard Pie
- 1 cup white sugar
- 1.5 Tablespoons flour
- 1 Tablespoons melted butter
- 2 large Eggs
- 1 tsp vailla extract
- 6-8 whole peaches
- 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.
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.