Peach Egg Custard Pie Recipes
PEACH CUSTARD PIE
Wonderful when peaches are ripe, and even works with frozen peaches (though it's not nearly as good). From the King Arthur Flour web site.
Provided by Tracy K
Categories Pie
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 607.8, Fat 27.2, SaturatedFat 12.3, Cholesterol 102.3, Sodium 375.6, Carbohydrate 84.8, Fiber 3, Sugar 57.9, Protein 7.3
PEACH CUSTARD PIE III
This is a delicious pie that I got from an aunt of mine. It may not look good but it is delicious.
Provided by OKBEE
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a small bowl, mix together 3 tablespoons flour and brown sugar. Sprinkle mixture into bottom of pastry-lined pie pan. Arrange peach halves, cut side up, on top of mixture.
- In a medium bowl, whisk together evaporated milk and egg. Pour mixture over peaches.
- In a medium bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over top of peaches.
- Bake in preheated oven for 30 minutes, until a knife inserted 1 inch from edge comes out clean.
Nutrition Facts : Calories 277.7 calories, Carbohydrate 43.5 g, Cholesterol 37 mg, Fat 9.5 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.2 g, Sodium 166 mg, Sugar 32.1 g
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
CUSTARD PEACH PIE
Provided by adapted from Good Housekeeping's Illustrated Book of Desserts
Categories Cakes & Pies
Time 45m
Number Of Ingredients 10
Steps:
- After making the pie crust from the directions HERE, roll it out to just a bit larger than the pie plate and place on top.
- Trim the edge.
- Crimp the edges as desired (I pinch with a thumb and forefinger.)
- Next, peel and slice (1/2") the peaches and place them over the bottom of the pie crust until all the peaches are used.
- With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches.
- Bake pie for 30 minutes or until custard is just beginning to set.
- Meanwhile, make streusel topping by cutting butter into the flour and then continue with your hands until the mixture looks like crumbs; mix in the sugar. (For more detailed directions read here.)
- After 30 minutes, remove the pie from the oven, and evenly sprinkle the streusel over the center of the pie.(The pie crust shield is great to stop crusts from burning.)
- Bake for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.
- Cool pie on wire rack for an hour; serve warm.
Nutrition Facts : Calories 468 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 slice, Sodium 278 milligrams sodium, Sugar 32 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PEACH EGG CUSTARD PIE
In 2008 I entered this recipe in the Coloma, Michigan Glad/Peach Festival Bake Fest Contest. This heirloom recipe was a favorite of my mother's and came from the South Bend Tribune, 1959. The custard is a very firm set and this pie does not run when sliced. I received a First Place in the pie category for this classic recipe. Canned peaches may also be used instead of fresh peaches. Drain canned peaches well. This recipe works well with fresh blueberries also.
Provided by ThePIeGuy
Categories Pie
Time 1h15m
Yield 1 10, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine or butter.
- Beat eggs, sugar, flour and margarine or butter together to make custard.
- I usually beat this mixture for about three minutes using an electric hand mixer.
- Peel and slice enough peaches to fill a 10" pie shell three quarters full.
- Pour custard over peaches.
- Top with pastry, seal and cut a vent 0n top crust for steam.
- Bake at 400* for fifteen minutes, then bake at 350* for forty five minues.
Nutrition Facts : Calories 288.5, Fat 13.3, SaturatedFat 5.2, Cholesterol 94.6, Sodium 133.7, Carbohydrate 40.7, Fiber 0.1, Sugar 37.6, Protein 2.9
PEACH CUSTARD PIE I
An easy pie made with fresh peaches. Our family can't wait for peach season!
Provided by phaylock
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the sliced peaches in an unbaked pastry shell.
- In a medium bowl, combine sugar, flour, salt, cinnamon and egg. Beat well and pour over peaches.
- Bake on bottom rack at 400 degrees F (200 degrees C) for approximately 30 minutes.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 25.7 g, Cholesterol 23.3 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 113.9 mg, Sugar 17.7 g
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CUSTARD PEACH PIE RECIPE - 100KRECIPES
From 100krecipes.com
5/5 (1)
Category Dessert
Servings 8
Total Time 1 hr 5 mins
- Preheat oven to 425°F. Place pie crust in ungreased pan. Press the pie crust into the bottom and up the sides of the pan. Make holes in the crust using a fork. Bake in the preheated oven for 5-10 minutes.
- While the pie crust is baking, prepare the yogurt filling. In a bowl, beat egg yolks using an electric mixer. Then, add peach yogurt, sugar, vanilla extract, and all-purpose flour. Beat using an electric mixer until combined.
- Let the peach slices dry on some paper towels. Then, place them on the bottom of the crust. Add the yogurt mixture to the crust. Bake in the preheated oven for 20 minutes. Then, cover the pie crust with an aluminum foil and bake for an additional 15 minutes.
- Prepare the streusel topping while the pie is baking. Mix butter, flour and brown sugar with a fork until crumbly. Sprinkle this crumbly mixture over the pie. Bake for additional 15-20 minutes. Let the peach pie cool completely before cutting and serving. Serve with ice-cream, whipped cream, or chocolate sauce.
GRAMMYS PEACH CUSTARD PIE RECIPE
From goodhousekeeping.com
Cuisine American
Estimated Reading Time 1 min
Servings 8
Total Time 1 hr 15 mins
- In medium bowl with a fork mix flour, salt, shortening, and 2 tablespoon cold water just until dough begins to form.
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- Combine egg yolks, 1 cup sugar, and cornstarch in a large heavy saucepan; beat well. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly with a metal spoon, 1 minute or until mixture begins to thicken and coat the spoon. Remove from heat, and cool s lightly. Pour custard mixture over peaches; set aside.
- Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat well. Spread meringue over custard, sealing to edge of casserole. Bake at 400° for 5 minutes or until meringue is lightly browned. Spoon into individual serving bowls, and serve immediately.
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PEACH CUSTARD PIE RECIPE | EATINGWELL
From eatingwell.com
- To prepare crust: Pulse pecans in a food processor until finely ground. Combine with whole-wheat pastry flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (Add a little water if it seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Position rack in lower third of oven; preheat to 400 degrees F. Coat a 9-inch pie pan with cooking spray.
- To prepare filling & assemble pie: Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla (or almond) extract and salt in a medium bowl; whisk until smooth.
- Roll out the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper. Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers (see Tip) or a fork. Place on a baking sheet.
PEACH CUSTARD PIE | SOUTHERN LIVING
From southernliving.com
- Prepare the Crust: Pulse flour, granulated sugar, and salt in a food processor until combined, 3 or 4 times. Add butter and shortening, and pulse until mixture resembles coarse meal, 8 to 10 times. Drizzle in water, 1 tablespoon at a time, and pulse until dough begins to clump together. Gather dough into a ball, and flatten into a disk. Wrap in plastic wrap, and chill 30 minutes.
- Preheat oven to 375°F. Roll dough into a 12-inch circle (about 1/8 inch thick) on a lightly floured work surface. Fit dough into a 9-inch pie plate. Fold edges under, and crimp. Prick bottom and sides with a fork. Line dough with parchment paper; fill with pie weights or dried beans. Bake for 20 minutes. Remove weights and parchment paper; bake until lightly browned, 5 to 10 minutes. Transfer to a wire rack, and cool piecrust completely, about 30 minutes.
- Prepare the Filling: Whisk together sugar, heavy cream, butter, flour, salt, ginger, and eggs in a medium bowl until completely smooth. Place peaches in cooled piecrust, and pour sugar-cream mixture evenly over peaches.
- Bake pie at 375°F until almost set in the middle, 40 to 45 minutes, covering edges with aluminum foil during the last 10 to 15 minutes, if needed, to prevent excessive browning. Transfer pie to a wire rack. Cool completely, about 2 hours, before serving.
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