All-American Peach Custard Pie

Nothing says Independence Day like an All-American Pie! It’s been quite some time since I made a pie, but I got the perfect opportunity this weekend when Eric and I travelled up north to visit my family. We were invited to our neighbor’s house for a barbecue on July 4th, and a pie seemed like the perfect contribution.

In lieu of risking our luck on a random internet recipe, we sought help from Eric’s mom. She’s a great cook, and seems to have a perfect recipe for any occasion. We particularly wanted a peach pie, so she recommended this recipe which originally comes from Joy of Cooking.

Start by making a pie crust. I used a simple recipe from Sally’s Baking Addiction with a slight modification. Instead of the ⅔ cup ice water the recipe calls for, I substituted one part vodka with two parts ice water. The vodka evaporates while the pie cooks, making the crust nice and flaky. Try not to overdo the vodka, though — you don’t want your crust to dry out!

Here is what you’ll need for the filling:

   1 egg or 2 egg yolks
   2 tbsp flour
   ⅔ to 1 cup granulated sugar
   ⅓ cup melted butter
   4 to 5 fresh peaches
   tapioca (optional)

Preheat the oven to 400 degrees and line your pie dish with your dough. I sprinkled a thin layer of tapioca over the base of the crust, something I’ve been wanting to try since working on the film Labor Day last year (Josh Brolin’s character makes a pie and offers this tip — I figured it couldn’t hurt!)

Boil the peaches one at a time. You should only need to keep each peach in the water for a few seconds, until the skin slides off easily. If your peaches are on the firm side, you may need to boil them longer. Remove the skins, then halve the peaches and lay them cut-side up into the pie dish.

Combine the eggs, flour, sugar, and melted butter, stirring until they are well mixed. Pour this mixture over the peaches. This recipe is for a 9-inch pie dish, but because my dish is 10½ inches, I had to make a little extra mixture. Give the custard a minute or so to settle before putting the pie in the oven. Bake at 400 degrees for 15 minutes, then reduce the temperature to 300 degrees and bake about 50 minutes longer.

I had some left over dough, so I made a bunch of little stars to decorate my crust.

This pie is delicious served hot or cold. My crust turned out delightfully flaky, and was the perfect compliment to the sweet, creamy custard. The tapioca worked to keep the crust from getting soggy, resulting in a wonderful mix of flavors. We had worried that our peaches were too firm, but once they’d cooked they were juicy and soft. Overall, the pie was a huge success!

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    Hello! I'm Erika, a quiet girl living in the noisy city of Los Angeles with my husband Eric and my cat Cookies. I enjoy exploring new places, going on adventures, eating delicious food, and taking lots of pictures! >> Read more

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