Deep Dish Peach Custard Pie Recipes

MOM'S CUSTARD PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°. Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.

PEACH CUSTARD PIE

Steps:

• Preheat oven to 425; prepare pie shell: Prick the bottom of the crust with a fork and line it with pie weights (or a perforated nesting pie pan) to help the shell holds its shape; bake for 15 to 18 minutes, until it's lightly browned. Reduce oven heat to 400°F.
• Allow the crust to cool slightly before removing the weights or nested pan -- if the crust still managed to bubble, just prick it gently with a fork; it'll deflate as it cools.
• Prepare the filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt; add the eggs, cream, rum, and vanilla, and whisk together well.
• Let the mixture sit for 5 minutes, or the time it takes to peel and dice the peaches; whisk again just before pouring the custard into the pie shell.
• (This resting time allows the sugar to dissolve.) Pour the custard into the pre-baked pie shell, and spoon the peaches on top.
• Some will sink; that's OK, they're supposed to.
• Use a piecrust shield or aluminum foil to gently cover the outer edge of the crust.
• Bake the pie in a 400°F oven for 20 minutes.
• Make the topping while the pie bakes.
• Gingered Streusel Topping:If you have a food processor, just place all the topping ingredients into the work bowl and process, using the steel blade, until crumbs begin to form.
• To make by hand, whisk together the minced crystallized ginger, sugar, and flour, then stir in the melted butter.
• After the pie has baked for 20 minutes (it will have just begun to set up around the edges), carefully sprinkle the streusel over the top, leaving the pie crust shield in place.
• Bake for another 20 to 25 minutes, or until the pie has puffed, the streusel is very slightly browned at the edges, and/or an instant-read thermometer inserted into the center of the pie reads about 160°F.
• Remove the pie from the oven, and cool it on a rack for about 2 hours before serving.
• Refrigerate any leftover pie.

CLASSIC CUSTARD PIE RECIPE

Steps:

• Beat eggs in a large mixing bowl with vanilla, sugar and salt then stir in milk.
• Pour mixture through a strainer into an unbaked pie crust and sprinkle with your choice of spice.
• Bake at 425 degrees for 10 minutes then lower the heat to 325 degrees and continue to bake for 50-55 minutes. The edges will be set but the center will still be wiggly. Do not allow filling to bubble.
• Chill 4 hours or overnight.

DEEP DISH GEORGIA PEACH PIE

Steps:

• In a large bowl, combine sugar, flour and nutmeg. Add peaches; toss well to coat. Let stand 5 minutes., Stir in grenadine and lemon juice. Pour into crust; dot with butter. Bake at 375° for 50 minutes or until crust is golden brown.

PEACH CUSTARD PIE II

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large mixing bowl, beat eggs and sugar together. Stir in milk and vanilla.
• Arrange peach slices in bottom of pastry-lined pie pan. Pour custard mixture over peaches.
• Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until custard is set and toothpick inserted in center comes out clean.

DEEP DISH PEACH PIE

Steps:

• For the crust: Put the flour, granulated sugar and salt in the bowl of a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse until the butter is about the size of a pea. Add 4 tablespoon ice water and pulse until the dough starts to come together but is still crumbly (add the remaining tablespoon water if necessary). Divide the dough into 2 pieces, one made from a third of the dough and the other from the remaining two-thirds of the dough. Form each into a disc and wrap in plastic. Refrigerate for 30 minutes or up to overnight.
• For the peach filling: Combine the peach wedges, light brown sugar, quick-cooking tapioca, cinnamon, vanilla extract, nutmeg, salt and lemon juice in a large bowl and toss to coat. Set aside.
• Lightly butter an 8-inch springform pan. On a lightly floured surface, roll the larger piece of dough into a 14-inch circle, about 1/4-inch thick.
• Roll the dough onto a rolling pin, then unroll it into the pan, patting it in gently, leaving a 1-inch overhang. Pour in the filling.
• Roll out the other piece of dough into a 10-inch circle about 1/8-inch thick and place it over the filling; press the crust edges together and trim any excess, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
• Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F. Wrap an oiled, wide band of foil around the edge of the pan like a collar to protect the crust. Make slashes in the top of the crust and chill the pie 30 minutes.
• Place the pie on the foil-lined baking sheet and immediately reduce the oven to 400 degrees F. Bake the pie for 1 hour. Remove the foil band, brush the crust with heavy cream and sprinkle with some granulated sugar. Continue to bake until golden brown, about 45 minutes more. Let cool 1 hour, then carefully remove the edge of the pan. Let cool completely, about 1 more hour, before slicing.

OLD FASHIONED EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F. Dock the pastry shell all over with the tines of a fork. This will keep it from buckling. Bake for 10 minutes.
• Meanwhile, combine the eggs, milk, sugar, vanilla, and nutmeg. Whisk in the flour, a little at a time, until well blended.
• For easy transport, set the pie plate on a tray. Pour the egg mixture into the baked pie shell and move the whole tray carefully over to the stovetop. Open the oven and slowly transfer the pie plate to the oven rack.
• Bake at 400 degrees F for 10 minutes, reduce heat to 325 degrees F and bake an additional 20 to 30 minutes or until a knife inserted into the center comes out clean.
• Cool to room temperature before serving. Store leftovers in refrigerator.

FRESH PEACH CUSTARD PIE

Steps:

• 1. Arrange peaches in the bottom of the pie shell.
• 2. In a mixing bowl combine eggs, sugar, salt and flour. Add cream and vanilla, stir till smooth.
• 3. Pour mixture over peaches. Bake at 400 degrees for 10 minutes. Reduce heat to 375 degrees and bake additional 30-40 minutes or till knife comes out clean

DEEP DISH PEACH CUSTARD PIE

Steps:

• PREHEAT oven to 425°F.
• ARRANGE peaches in pie shell. Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl; beat until smooth. Pour over peaches.
• BAKE for 10 minutes. Sprinkle with Streusel Topping. Reduce temperature to 350°F; bake for additional 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack.
• FOR STREUSEL TOPPING.
• COMBINE brown sugar, flour and walnuts in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

PEACH-BLUEBERRY CUSTARD PIE

Steps:

• I do use a food processor to make my pie dough, it works for me, but feel free to do it the old fashioned wayCube cold butter and shortening into 1/4 inch pieces.
• Sift flour, sugar, and salt together and place into the bowl of a food processor. Pulse 2 times.
• Add butter and shortening pieces to flour and pulse 2-3 seconds until it forms a fine crumb.
• Add Ice 5 Tablespoons of Ice Water to the mix and Pulse 2-3 seconds until dough forms on the blade. Add one more Tablespoon of Ice water if the dough seems too dry.
• Remove dough from bowl, shape dough into a ball ( do not work the dough more than you need to, that will make it tough)
• Wrap in plastic wrap and refrigerate for at least an hour or up to 2 days.
• When the dough is ready place it on a lightly floured surface and roll it out with a lightly floured rolling pin.
• Roll dough from the center to the edge to keep the dough round. The dough should be about 1 1/2 inches bigger than your pie dish.
• Roll dough onto a rolling pin and transfer to the pie plate. Form to pie pan and from your decorative edge.
• Keep the dough cold until you are ready to fill it.
• Preheat oven to 375 degrees
• Peel and slice peaches, and place in the bottom of your already made Pie Dough that you already made and fitted into your pie plate.
• In a bowl with a wire whisk lightly beat your egg yolks, and add sour cream, sugar, flour, and vanilla extract, just until blended and pour over peaches.
• Sprinkle blueberries evenly over your pie.
• Bake pie for 25 minutes, while the pie is baking make your streusel topping.
• with your hands combine the flour, sugar, and butter until it resembles coarse crumbs, set aside to top the pie.
• After 25 minutes remove your pie and sprinkle your streusel topping evenly over the top of your pie.
• Return Pie to oven and continue baking for 25-30 minutes or until topping is a nice golden brown.
• If your crust seems to be browning too quickly when you remove to top with streusel, cover the crust loosely with aluminum foil for the remainder of the time in the oven.
• Remove pie from the oven when done, and place on a cooling rack for one hour.
• You may serve this pie warm or let it cool completely.

EASY PEASY CUSTARD PIE

Steps:

• In a mixing bowl whisk together the milk, water, salt and vanilla extract.
• Beat eggs well and add to milk mixture and continue beating with wire whisk until filling is smooth. Pour into pie shell.
• Sprinkle nutmeg on top.
• Bake in preheated 425 degree oven for 10 minutes, reduce heat to 350 degrees and continue baking for 50 minutes until middle is set.
• Remove from oven, cool to room temperature and serve with whipped cream on top. Makes 1 pie. Refrigerate any left over.

DEEP-DISH PEACH CUSTARD PIE

Steps:

• PREHEAT oven to 425 degrees F.
• ARRANGE peaches in pie shell. Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl; beat until smooth. Pour over peaches.
• BAKE for 10 minutes. Sprinkle with Streusel Topping. Reduce temperature to 350 degrees F; bake for additional 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack.
• FOR STREUSEL TOPPING COMBINE brown sugar, flour and walnuts in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.