Go Back

Easy Peach Custard Pie

A classic, vintage-style fruit pie packed with sweet sliced peaches nestled inside a rich, velvety egg custard and a flaky pastry crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9-inch unbaked pie crust Chilled completely
  • 4 cups sliced peaches Fresh or well-drained canned slices
  • 3 large eggs Room temperature
  • 1 cup granulated sugar Adjust to fruit sweetness
  • 1 cup evaporated milk Provides traditional richness
  • 1 teaspoon vanilla extract For warm aroma
  • ¼ teaspoon ground nutmeg Optional surface dust

Equipment

  • 1 9-inch pie dish Glass or ceramic works best
  • 1 Wire whisk To blend egg custard smoothly
  • 1 Mixing bowl Medium size for filling
  • 4 Paper towels To dry peach slices completely

Method
 

  1. Roll out the pastry dough evenly and press it firmly into your glass pie dish before crimping the top edges securely.
  2. Place the shaped pastry crust inside your freezer for ten minutes so the butter firms up completely.
  3. Blot the peach slices meticulously with clean paper towels to eliminate any pooled juices that soften the pastry base.
  4. Arrange the dried peach slices tightly in a neat circular pattern along the bottom of the cold crust shell.
  5. Whisk the eggs inside a clean bowl until they turn pale and foam slightly on the surface.
  6. Add the granulated sugar, evaporated milk, and vanilla extract into the beaten eggs, stirring until fully incorporated.
  7. Pour the smooth custard liquid slowly over the arranged peaches until it reaches just below the fluted crust rim.
  8. Bake in a preheated oven at 375°F for 45 minutes until the custard sets firmly with a slight center wobble.

Notes

Ensure your peach slices are dried thoroughly with paper towels to prevent excess moisture from making the bottom crust soggy.