Sweet & Savory Kitchens

Margaux says…

Various peach-custard pie recipes have really been catching my eye this year, and it looked so simple to make that I decided to just take the plunge and make one, even though we had no plans for company or anything.  Now that I’m working full time, it’s hard enough for me to be able to cook dinner, let alone give in to my baking desires.  But peaches are one of my favorite fruits, and I just couldn’t let the season pass me by without indulging just once!  And I’m so glad I gave in.  This pie is so good!  You must have good, in-season, juicy peaches for it to be good.  And for you pie-for-breakfast people out there, this one is perfect!  I had it for breakfast two days in a row!

If you don’t have a pie ring, and you are an avid pie-baker, I highly recommend it.  To me, there’s nothing worse than wrestling with a piece of tinfoil to try to get it to adequately cover the edges without burning yourself.

Peach-Custard Pie

1 recipe single pie crust

4 medium ripe (but firm) peaches, peeled
2 large eggs
3/4 cup sugar
1/2 stick unsalted butter, melted
3 tbsp all-purpose flour
pinch of salt
1/4 tsp nutmeg

1. Preheat oven to 375 F. Make the crust: Roll out dough to a 1/8″ thickness on a lightly flour surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork. Freeze for 15 minutes.
2. Line crust with foil, shiny side down, and fill with dried beans or rice. Bake for 20 minues. remove from oven; remove beans and parchment. Bake crust for another 10 minutes, until lightly golden. Let cool.
3. Meanwhile, make the filling: Peel peaches by boiling them for one minute, then allowing to cool enough to touch and peel the skin easily off. Quarter the peaches, but leaving one half intact (for the center).
4. Whisk together eggs, sugar, butter, flour, salt and nutmeg. Pour filling into pie crust. Place peach half in the center, and surround with wedges.
5. Bake for 45 minutes. Tent foil ring around crust edges after 15 minutes to prevent burning (or use a pie ring). Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.