Custard Peach Pie Recipe

Fresh peaches are baked in a creamy sour-cream custard inside a flaky 9-inch pie crust, then chilled until perfectly sliceable. Cinnamon sugar and optional nutmeg add a warmly spiced finish.

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Prep Time 25

Cook Time 50

Total Time 3

Servings: 8 servings

Ingredients Method Notes

Ingredients

Pie and Peach Filling

1 crust Unbaked 9-inch pie crust, homemade or refrigerated
4 cups Fresh peaches, peeled and sliced

Custard

3/4 cup Granulated sugar
1/3 cup All-purpose flour
1/4 teaspoon Table salt
1 egg Large egg
1 cup Full-fat sour cream
1 teaspoon Vanilla extract

Topping

1/4 cup Granulated sugar
1/4 teaspoon Ground cinnamon
1/8 teaspoon Ground nutmeg, optional

Method

Step-by-Step

Heat the oven to 425°F (220°C). Fit the unbaked pastry into a 9-inch pie plate, crimp the edges, and refrigerate it while preparing the peaches and custard.
Peel the peaches if desired, remove the pits, and slice them about 1/4 inch thick. If they are especially juicy, drain them briefly or blot them with paper towels.
Arrange the peach slices evenly in the chilled, unbaked crust.
Whisk together 3/4 cup sugar, flour, and salt. Whisk in the egg, sour cream, and vanilla until smooth, then pour the custard over the peaches.
Combine the remaining 1/4 cup sugar with cinnamon and optional nutmeg. Sprinkle the mixture evenly over the custard.
Bake at 425°F for 15 minutes. Reduce the oven to 350°F (175°C) and bake for another 35 to 45 minutes, until the custard is mostly set and the center has only a slight wobble.
Cool the pie completely on a rack, then refrigerate it for at least 2 hours before slicing. Serve chilled or slightly cool.

Notes

Use ripe but firm peaches to limit excess juice. If the crust edge browns too quickly, cover it with aluminum foil or a pie shield after the first 15 minutes. Canned peaches may be used if thoroughly drained and patted dry.