Peach Custard Pie

I’ve got another pretty pie for your Thanksgiving table filled with fresh fruit and still super easy to make- this peach custard pie is super addictive and the lattice top makes it feel a little extra special.

I’ve recently become a little more obsessed with sour cream in baking beyond hiding it inside of a cake batter because it gives things the perfect tangy, creamy flavor and this pie is honestly one of the best applications I’ve tried yet. It’s sweet but it has an interesting and really well balanced flavor that I think you’ll love. let’s get to it!

How to Make Peach Custard Pie

We’re using chopped fresh peaches in this pie, plus lots of simple ingredients from the pantry. This pie filling uses sour cream, which gives it the perfect tangy balance of flavor while still being sweet and light.

You can peel your peaches if you dislike the skins, but I don’t mind them once they are baked up and softened so I left them on here. Honestly cutting the peaches into chunks is about as hard as this recipe gets. In a large bowl, whisk together all of the filling ingredients until everything is very smooth.

I’m using vanilla bean paste for the filling to give us those pretty flecks of vanilla running throughout (plus it tastes great). Then simply toss the chopped peaches in the filling to coat everything evenly, and pour the mixture into your prepared pie crust.

This pie uses a bottom crust with a lattice top, so you’ll want to have two crusts made ahead of time or two store-bought crusts ready to go here. Make sure you work quickly and keep your dough nice and cold while you add the lattice top.

Brush the top of the pie generously with an egg wash and sprinkle on some granulated sugar to give your pie a little crisp topping after it bakes. Then it’s off to the oven until the crust is baked through and the filling looks set and no longer jiggles.

You want to serve this pie cold, so let it cool to room temperature before covering it and chilling in the fridge for at least two hours before slicing and serving. Not only is it super yummy cold, but the filling needs time to chill and set fully so you get pretty slices!

Tips & Tricks for Peach Custard Pie

Here are my tips and tricks to help you get the perfect Peach Custard Pie:

• Do I have to use fresh peaches? Yes, this recipe was developed for using fresh peaches and I highly recommend it here. Frozen peaches often have more liquid and will affect the texture of your pie.
• Do I have to peel my peaches? I don’t mind the peach skins in this pie, so it’s totally up to personal preference. I did not peel my peaches.
• Do I have to use full fat sour cream? Yes, this recipe works best with full fat sour cream to lend plenty of creaminess to the final pie. Do not substitute low-fat options here.
• What kind of peaches should I use? Any peaches that look good at the store- your favorite type of peaches for eating will work perfectly in this pie, though ideally you don’t want peaches that are over ripe and very soft.
• Do I have to do a lattice top to this pie? No, you can optionally use a crumble topping as well here, but I love the look and overall texture of a lattice crust. I would not recommend a full top crust as it can bubble up and pull away from the filling as it bakes.
• How do I know when the pie is finished baking? The crust should be deeply golden brown all over and the filling should look set. You don’t want a liquidly looking filling- it should only have a slight jiggle in the center of the pie.
• I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

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Peach Custard Pie

Servings 8 slices

Ingredients

• Two unbaked pie crusts
• 4 cups fresh chopped peaches 3-4 large peaches
• 1 cup sugar plus more for sprinkling
• 2 eggs
• 1 egg yolk
• 3/4 cup sour cream
• 2 tsp. vanilla extract or paste
• 1/2 tsp. salt
• 1/3 cup flour
• 2 tbs. cornstarch

Instructions

1. Preheat your oven to 375 and place a baking sheet lined with foil in the oven while it preheats.
2. Form your bottom pie crust into your pie pan and crimp the edges. Place the pie pan with the crust in the freezer to chill while you make the filling.
3. In a large bowl, whisk together the sugar, 1 egg, egg yolk, sour cream, and vanilla extract until smooth. Whisk in the salt, flour, and cornstarch and combine until the mixture is smooth.
4. Stir in the fresh chopped peaches to coat them completely.
5. Remove the crust from the freezer and pour the filling into the crust.
6. Take your second crust and roll it out if needed and slice it into strips about 1 inch wide. Using a cross-hatch pattern, form your top crust over the filled pie. Trim the edges and crimp however you’d like- I used a simple thumb press around the edges.
7. Carefully place the pie into the oven on top of the lined sheet pan. Beat your remaining egg in a small bowl and generously brush the top crust all over with the egg wash. Sprinkle on some extra granulated sugar.
8. Bake for about 50-55 minutes, or until the top crust is golden brown all over and the filling looks set- it should not look liquidy when you jiggle it.
9. Cool the pie completely to room temperature and then cover and chill for at least 2 hours before serving cold. Enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!