PEACHES AND CREAM CUSTARD PIE RECIPES
PEACH CUSTARD PIE RECIPE - FOOD.COM
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
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
AWARD WINNING PEACHES AND CREAM PIE RECIPE | ALLRECIPES
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Provided by Debbi Borsick
Categories Desserts Pies Fruit Pies Peach Pie Recipes
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 1 - 10 inch pie
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
- In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Nutrition Facts : Calories 369.6 calories, CarbohydrateContent 53.8 g, CholesterolContent 66.7 mg, FatContent 15.2 g, FiberContent 1.3 g, ProteinContent 5.5 g, SaturatedFatContent 9.3 g, SodiumContent 422.2 mg, SugarContent 41.5 g
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CUSTARD PEACH PIE RECIPE - 100KRECIPES
This is a perfect pie which you can make in any season of the year because you can use fresh, frozen or canned peaches.
From 100krecipes.com
Reviews 5
Total Time 65 minutes
Category Dessert
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From 100krecipes.com
Reviews 5
Total Time 65 minutes
Category Dessert
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- 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.
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Custard Peach Pie is sweet, creamy, and oh so delicious! We make it with creamy custard, fresh or canned peaches, and top it with crumb topping.
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Reviews 5
Category Dessert
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Calories 341 kcal per serving
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Reviews 5
Category Dessert
Cuisine American
Calories 341 kcal per serving
- Allow to cool before cutting.
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PEACH CUSTARD PIE RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 607.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 607.8 per serving
- Refrigerate any leftover pie.
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PEACHES AND CREAM PIE | COOK'S COUNTRY - QUICK RECIPES
The name made it sound delicious, but the historic recipes we tried didn't pan out. Custard to the rescue.
From cookscountry.com
Cuisine American
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PEACHES & CREAM PIE | FRUIT RECIPES | JAMIE MAGAZINE RECIPES
The combination of peaches and cream make this more luxurious than your average fruit pie.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 481 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 481 calories per serving
- Cube 200g of the butter and pulse in a food processor with 400g of the flour, until it resembles fine breadcrumbs.
- Pulse in the icing sugar and 2 eggs, then bring it together with a splash of milk.
- Form the dough into a ball, wrap in clingfilm and chill in the fridge for 20 minutes.
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- Prick all over with a fork, cover with greaseproof paper, fill with baking beans and pop in the oven to blind bake for 10 to 15 minutes, or until cooked.
- Crack the remaining eggs into a bowl with the vanilla, cornflour, milk and yoghurt. Add 200g of the caster sugar, 1 tablespoon of the remaining flour and 1 pinch of sea salt. Whisk until combined and leave to one side.
- Drain and arrange the peaches in the bottom of the baked pastry case, then pour over the custard.
- Return to the oven and bake for about 40 minutes, or until the custard is set to the touch but still has a slight wobble. Cover the pastry edge with foil if it colours too quickly.
- Make the crumble topping. In a bowl, rub the remaining 25g of butter and 90g of flour with your fingers until it resembles breadcrumbs, then stir in the remaining 75g of sugar.
- Sprinkle over the pie and return to the oven for a further 15 minutes, or until golden. Leave to cool completely before dusting with icing sugar and serving.
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GRAMMYS PEACH CUSTARD PIE RECIPE
This peach custard pie has a taste of summer and a delectable creaminess. Your grandma would be proud.
From goodhousekeeping.com
Total Time 1 hours 15 minutes
Category Barbeque, birthday, bridal shower, dinner party, Easter, feed a crowd, Fourth of July, Mother's Day, romantic meals, Summer, baking, dessert
Cuisine American
Calories 315 calories per serving
From goodhousekeeping.com
Total Time 1 hours 15 minutes
Category Barbeque, birthday, bridal shower, dinner party, Easter, feed a crowd, Fourth of July, Mother's Day, romantic meals, Summer, baking, dessert
Cuisine American
Calories 315 calories per serving
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From marthastewart.com
Reviews 3.3
Total Time 5 hours
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