Deep Dish Peach Custard Pie
Indulge in the luscious flavors of summer with this Deep Dish Peach Custard Pie, a dessert that effortlessly combines juicy, sun-ripened peaches and velvety custard in a flaky, buttery homemade crust. Perfect for entertaining or treating yourself, this pie starts with a rich deep-dish pastry shell, baked golden and filled with a sweet, cinnamon-spiced peach filling. Topped with a creamy custard infused with vanilla and a hint of warming spices, every bite is irresistibly smooth, fruity, and satisfying. Whether served chilled or at room temperature, this showstopper pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent finishing touch. Highlighting fresh, seasonal ingredients, this recipe is a must-try for peach lovers and pie enthusiasts alike! Optimize your pie-making game with this ultimate dessert recipe that strikes the perfect balance between comfort and elegance.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 0.25 cups Ice-cold water
- 6 cups Fresh peaches (peeled, pitted, and sliced)
- 0.75 cups Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 0.25 teaspoons Salt (for filling)
- 2 teaspoons Vanilla extract
- 1.25 cups Heavy cream
- 3 units Large eggs
- 0.5 teaspoons Ground cinnamon
Instructions
Preheat your oven to 375°F (190°C).
To prepare the crust, combine the all-purpose flour, granulated sugar, and salt in a large bowl. Cut in the cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a floured surface, roll out the chilled dough to fit a deep-dish 9-inch pie pan. Carefully transfer the dough to the pie pan, trim the edges, and crimp as desired. Set aside.
In a large bowl, combine the sliced peaches, 3/4 cup granulated sugar, cornstarch, and 1/4 teaspoon salt. Toss to coat evenly, then pour the peach mixture into the prepared pie crust.
In another bowl, whisk together the vanilla extract, heavy cream, eggs, and ground cinnamon until smooth. Slowly pour the custard mixture over the peaches in the pie crust.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 55-60 minutes, or until the custard is set and the top is lightly golden.
Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing and serving.
Optional: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.
Nutrition Facts
Calories |
5276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.2 g | 402% | |
| Saturated Fat | 186.5 g | 932% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1375 mg | 458% | |
| Sodium | 2081 mg | 90% | |
| Total Carbohydrate | 551.1 g | 200% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 280.9 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 263 mg | 20% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2950 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
