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Homemade Peach Custard Pie Recipe

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4 from 71 reviews

This homemade peach custard pie features a flaky all-butter crust filled with ripe peach slices and silky custard, baked to golden perfection and cooled for a luscious dessert experience.

Ingredients

Units Scale

For the Flaky All-Butter Crust:

  • 2 1/2 cups (315g) all-purpose flour, chilled
  • 1 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 1 cup (227g / 2 sticks) unsalted butter, very cold, cubed
  • 1/4 cup (57g) chilled leaf lard (optional but highly recommended)
  • 6–8 tbsp ice water
  • 1 tsp apple cider vinegar

For the Peach Filling:

  • 6–7 medium ripe but firm freestone peaches (about 2 1/2 lbs / 1.1 kg), peeled, pitted, sliced 1/2-inch thick
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice

For the Silky Custard:

  • 4 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 cup (55g) light brown sugar, packed
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly grated nutmeg
  • 1/4 cup (60ml) reserved peach syrup (from macerated peaches)
  • 2 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 1 tbsp fresh lemon juice
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 2 tbsp (28g) unsalted butter, melted and cooled

Instructions

  1. Make the pie dough: In a food processor, combine flour, salt, and sugar. Add cold butter and lard; pulse until mixture resembles coarse crumbs with visible pea-sized pieces. Drizzle in ice water mixed with vinegar; pulse just until dough begins to clump. Turn out onto parchment, divide into two equal disks, wrap tightly, and refrigerate at least 1 hour.
  2. Preheat oven and prepare peaches: Preheat oven to 425°F (220°C). Blanch, peel, pit, and slice peaches. Toss with 2 tbsp sugar and 1 tbsp lemon juice; let sit 15 minutes. Drain well in a fine-mesh sieve; reserve ¼ cup syrup. Pat peach slices thoroughly dry with paper towels.
  3. Pre-bake crust: Roll out one dough disk to a 12-inch circle. Fit into a 9-inch deep-dish pie plate. Trim to ½-inch overhang; crimp edges. Line with parchment and pie weights. Bake 17 minutes. Remove weights and parchment; prick bottom. Bake 8–10 more minutes until pale gold. Cool completely on wire rack.
  4. Prepare custard mixture: Reduce oven to 375°F (190°C). In a large bowl, whisk eggs, sugars, salt, and nutmeg until smooth. Whisk in peach syrup, extracts, and lemon juice. Gradually whisk in cream and milk. Strain through a fine-mesh sieve into a clean bowl.
  5. Assemble the pie: Sprinkle dried peaches evenly into pre-baked crust. Gently pour custard over top. Tap pan lightly on counter to release air bubbles.
  6. Bake pie: Place pie on parchment-lined baking sheet. Bake at 350°F (175°C) for 65–75 minutes, until edges are deep golden, center jiggles slightly, and internal temp reads 170–175°F (77–79°C). Shield edges with foil if browning too fast after 45 minutes.
  7. Finish and cool: Remove from oven. Stir in melted butter until fully incorporated. Cool completely on wire rack—minimum 4 hours, ideally overnight.
  8. Serve: Cut with hot, clean knife. Serve at cool room temperature with whipped cream or ice cream.

Notes

  • Leaf lard in the crust is optional but highly recommended for flakiness.
  • Pat peach slices thoroughly dry to avoid soggy crust.
  • Shield edges with foil if they brown too quickly after 45 minutes baking.
  • Cool pie completely—minimum 4 hours, ideally overnight—for best texture.
  • Cut pie with a hot, clean knife for clean slices.

Find it online: https://yumfoodusa.com/homemade-peach-custard-pie-recipe/