Ingredients for Peach Custard Pie With Shortbread Crust
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon + pinch of salt
- 1/2 cup (1 stick) cold unsalted butter
- Sour Cream
- Egg Yolks
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4-5 cups sliced fresh peaches (about 4 medium peaches)
- 2-4 tablespoons ice water
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 2 cups whole milk
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How to Make Peach Custard Pie With Shortbread Crust
- Preheat oven to 425°F (220°C).
- In a large bowl (or food processor), combine shortbread crust ingredients: 1 ½ cups all-purpose flour, ½ cup (1 stick) cold unsalted butter, cut into cubes, ¼ cup granulated sugar, and a pinch of salt. Mix until the mixture resembles coarse crumbs. Gradually add 2-4 tablespoons ice water, mixing until a dough forms.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer to a 9-inch buttered pie plate. Trim and crimp the edges.
- Prick the bottom of the crust with a fork and bake for 10 minutes.
- Meanwhile, in a separate bowl, whisk together custard ingredients: 2 large eggs, 1 cup granulated sugar, ¼ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon salt, 2 cups whole milk, and 1 teaspoon vanilla extract.
- Remove the partially baked crust from the oven. Arrange 4-5 cups of sliced fresh peaches (about 4 medium peaches) over the crust, leaving a ½-inch border.
- Gently pour the custard mixture over the peaches. Do not pour over the sides of the crust.
- Reduce oven temperature to 350°F (175°C).
- Cover the pie with aluminum foil to prevent over-browning.
- Bake for 35 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the filling is set and the crust is golden brown. The juicier the peaches, the longer the baking time may need to be. A knife inserted near the center should come out clean.
- Let cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
704g
Fat
387g
Carbs
105g
