PEACH CUSTARD PIE RECIPES

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PEACH CUSTARD PIE RECIPE - FOOD.COM



Peach Custard Pie Recipe - Food.com image

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.

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6-8 serving(s)

Number Of Ingredients 13

1 pie crust, fitted into a 9 inch dish
1 cup sugar (7 1/4 ounces)
1/4 cup flour (1 ounce)
1/4 teaspoon salt
2 large eggs
1 cup sour cream or 1 cup heavy cream
1 tablespoon rum or 2 drops butter-rum flavoring (a scant 1/8 teaspoon)
1 teaspoon vanilla
4 -5 ripe peaches, peeled and diced coarsely (3/4-inch cubes are about right, about 1 pound)
1/4-1/3 cup crystallized ginger, finely minced (but delicious) (optional)
3/4 cup confectioners' sugar (3 ounces)
1/2 cup flour (2 ounces)
1/4 cup butter, melted (2 ounces)

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, FatContent 27.2, SaturatedFatContent 12.3, CholesterolContent 102.3, SodiumContent 375.6, CarbohydrateContent 84.8, FiberContent 3, SugarContent 57.9, ProteinContent 7.3

PEACH CUSTARD PIE | SOUTHERN LIVING



Peach Custard Pie | Southern Living image

Summer is the time for smooth and cool creamy pies.

Provided by Pam Lolley

Total Time 4 hours 0 minutes

Yield Serves 8

Number Of Ingredients 14

1?½ cups all-purpose flour, plus more for work surface
1 tablespoons granulated sugar
¾ teaspoon salt
¼ cup cold butter, cubed
¼ cup cold shortening, cubed
4 to 5 tablespoons ice-cold water
¾ cup granulated sugar
¾ cup heavy cream
¼ cup butter, melted
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground ginger
3 large eggs
4 medium-size (about 1 ¼ lb. total), firm-ripe peaches, sliced

Steps:

  • 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 ? 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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