Desserts Pies Fruit Pies Peach Pie Recipes Peach Custard Pie 4.5 (2) 2 Reviews 1 Photo This peach custard pie, a cross between peach pie and Southern chess pie, has just the right amount of peach to balance with the tender custard and the flaky crust. Blind baking the crust is optional, but it does ensure that the bottom crust will be crisp. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on July 23, 2024 Save Rate Print Share Add Photo 1 Prep Time: 20 mins Cook Time: 1 hr 5 mins Cool Time: 1 hr Total Time: 2 hrs 25 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 ready-to-bake single pie crust shell 2 ripe peaches, peeled and sliced into eighths Custard: 4 large eggs 1 cup white sugar 1 tablespoon brown sugar 1 tablespoon all-purpose flour 2 tablespoons cornmeal 1/2 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon apple cider vinegar 1/4 cup whole milk 1/2 cup melted butter Directions To blind bake the crust (optional): Chill pastry-filled pie pan at least 20 minutes before baking to prevent shrinkage. Preheat the oven to 400 degrees F (200 degrees C). Line pastry with parchment or a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven for about 15 minutes. Remove from the oven, carefully remove the foil and weights, and let cool to room temperature, about 20 minutes. The base of the crust will have turned a very light golden brown. Reduce the oven temperature to 350 degrees F (175 degrees C). For custard: combine eggs, white sugar, and brown sugar in a bowl, and whisk vigorously until sugar is dissolved, about 2 minutes. Add flour, cornmeal, salt, vanilla, vinegar, milk, and butter, and whisk vigorously until you achieve a smooth, emulsified batter, about 2 minutes. Arrange 12 peach slices on the bottom of the crust. Whisk batter again, and slowly ladle into the crust, being careful not to move the peach slices out of place. Bake in the preheated oven at 350 degrees F (175 degrees C) until top is browned and a very sharp knife inserted near the center comes out clean, 50 to 60 minutes. The pie should not be liquid, but jiggle when the pie dish is moved back and forth. Let cool completely before serving. For best results, chill in the refrigerator before serving. John Mitzewich I Made It Print Nutrition Facts (per serving) 483 Calories 25g Fat 58g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 483 % Daily Value * Total Fat 25g 33% Saturated Fat 12g 59% Cholesterol 124mg 41% Sodium 443mg 19% Total Carbohydrate 58g 21% Dietary Fiber 3g 10% Total Sugars 36g Protein 7g 14% Vitamin C 6mg 6% Calcium 41mg 3% Iron 2mg 10% Potassium 266mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.