Peach Custard Pie (Printable)

Fresh peaches layered with creamy vanilla custard in a flaky pastry crust, perfect for summer gatherings.

# What You Need:

→ Crust

01 - 1 unbaked 9-inch pie crust, homemade or store-bought

→ Filling

02 - 4 cups fresh peaches, peeled and sliced (about 5–6 medium peaches)
03 - 2 tablespoons lemon juice
04 - 1/2 cup granulated sugar
05 - 2 tablespoons all-purpose flour

→ Custard

06 - 2 large eggs
07 - 3/4 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup granulated sugar
10 - 1 teaspoon vanilla extract
11 - 1/4 teaspoon ground nutmeg
12 - Pinch of salt

# Steps:

01 - Preheat the oven to 375°F.
02 - Arrange the unbaked pie crust in a 9-inch pie dish. Crimp the edges as desired.
03 - In a large bowl, toss the sliced peaches with lemon juice, 1/2 cup sugar, and flour until evenly coated. Spread the peaches evenly in the prepared pie crust.
04 - In a separate bowl, whisk together eggs, milk, cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt until smooth.
05 - Pour the custard mixture evenly over the peaches.
06 - Bake for 45–55 minutes, or until the custard is set and the top is lightly golden. If the crust begins to brown too quickly, cover the edges with foil.
07 - Let the pie cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving for best slicing.

# Expert Advice:

01 -
  • The custard transforms while baking, creating this incredibly silky layer that hugs each peach slice
  • Its genuinely simple but tastes like something from a proper bakery
  • The contrast between the tender peaches and the smooth custard is absolutely magical
02 -
  • The custard will still look slightly jiggly when you remove it from the oven, but it continues cooking as it cools and sets up perfectly
  • If the crust edges start browning too quickly, gently tent them with foil after about 30 minutes of baking
  • This pie absolutely must chill completely before slicing or you will end up with a delicious but messy puddle instead of neat wedges
03 -
  • Peel peaches easily by scoring an X in the bottom, blanching in boiling water for 30 seconds, then transferring to an ice bath where the skins slip right off
  • Arrange the peach slices in concentric circles rather than randomly dumping them in, which looks stunning through the custard layer

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