Description
Summer’s sweetest slice, peach and blueberry custard pie, marries juicy fruit with silky custard in a golden, flaky crust. Cool slices reward home bakers with a delightful balance of creamy richness and fresh fruity notes you’ll savor to the last bite.
Ingredients
Scale
Pie Crust:
- 1 pie crust (homemade or store-bought)
- 2 tbsp butter (unsalted)
- 1 pinch salt
Fruit Filling:
- 2 cups peaches (fresh, sliced)
- 1 cup blueberries (fresh)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp cornstarch
Custard Layer:
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F and prepare a 9-inch pie dish by gently pressing the pie crust into the pan, crimping the edges decoratively.
- Melt butter and brush along the bottom and sides of the pie crust to create a protective barrier against moisture.
- In a mixing bowl, gently combine sliced peaches, blueberries, sugar, lemon juice, vanilla extract, and cornstarch, ensuring fruits are evenly coated without breaking them.
- Spread the fruit mixture uniformly across the prepared pie crust, creating an even layer.
- Whisk eggs in a separate bowl until smooth and slightly frothy.
- Add heavy cream, whole milk, sugar, vanilla extract, nutmeg, and salt to the eggs, blending until the mixture is completely homogeneous and silky.
- Carefully pour the custard mixture over the fruit, allowing it to settle naturally and fill any gaps between the fruits.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the custard is set with a slight jiggle in the center and the crust turns golden brown.
- Remove from the oven and let the pie cool completely at room temperature for approximately 2 hours.
- Chill in the refrigerator for at least 1 hour before serving to allow the custard to fully set and flavors to meld together.
Notes
- Butter the pie crust thoroughly to prevent a soggy bottom and create a crisp, golden base that resists fruit moisture.
- Slice fruits gently to maintain their delicate structure and prevent bruising, which helps preserve their vibrant colors and fresh texture.
- For a gluten-free version, swap traditional pie crust with almond flour or graham cracker crust made from gluten-free crackers to accommodate dietary restrictions.
- Sprinkle a light dusting of cinnamon or nutmeg over the fruit before adding custard to enhance the warm, aromatic flavor profile and add depth to the dessert.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 297
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg