There’s really no dessert better than pie. I’m somewhat of a pie aficionado, thanks to my mom, who made it often and always encouraged us to eat the leftovers for breakfast. Apple, banana cream, pumpkin, chocolate pecan…I love them all. Yet among the highest castes of the “pierarchy” is this recipe—peach blueberry custard.
Several summers ago, my mom, Simon and I were brainstorming dessert ideas, and pie was on our mind as usual. By some divine inspiration, we decided to combine two of my mom’s recipes: peach blueberry pie and peach custard pie. And now, years later, as we recreate that magical recipe every summer, we sometimes catch ourselves wondering what life was like before peach blueberry custard pie.
What I love about this pie is the combination of flavors and textures of the fruit, custard and crust. This recipe showcases the ultimate summer fruits—peaches and blueberries—with a deliciously simple, old-fashioned egg custard. Serve it hot or cold with some whipped cream and you’ve got perfection on your plate.
Recipe: Peach Blueberry Custard Pie
- 1 unbaked pie crust (homemade is best) Crust recipe: http://www.epicurious.com/recipes/food/views/Butter-Pie-Crust-236477/
- 1 cup fresh blueberries
- 1 ½ cups fresh peaches or nectarines, peeled and chopped (or leave the skin on the nectarines)
For the custard:
- 2/3 cup white sugar
- 2 eggs
- 3 tablespoons butter (softened)
- 2 tablespoons water
- 2 tablespoons all purpose flour
Note: I always double the custard recipe when using a large pie dish (like I did this time)
Make the pie crust according to recipe instructions. Press the dough into a pie pan, fold under any excess dough, and press with your fingers and thumb to make a decorative edge. Put it back in the fridge for another half hour to rest.
Preheat the oven to 400 degrees. Pull out the crust from the fridge, poke it with a fork several times on the bottom and sides (not the decorative edge) and bake for about 12 minutes, or until slightly golden. You can put some pie weights to keep it from puffing up, but since it’s not going to get very baked, any bubbles will probably shrink once you take it out. The point of this step is to ensure that once the pie is ready, the bottom crust is nice and baked. I’m not a fan of doughy-bottomed pies.
Make the custard! Mix all the ingredients using a whisk or mixer until fully incorporated. As I mentioned above, I often double the custard recipe.
Scatter the fruit over the par baked crust. Whisk up the custard one more time and pour it over the fruit (sometimes the custard separates a little if it sits in a bowl for a bit).
With steady hands, carefully place the pie back into the oven, still at 400 degrees. Bake for 15 minutes to slightly brown the top of the pie, then lower to 325 degrees and bake for about 35 minutes to an hour. Since the edges of the pie had a head start and will continue to cook more quickly than the custard, you’ll probably have to cover them with aluminum foil to prevent them from burning.
The pie is ready once the custard doesn’t jiggle when you gently pull at the oven rack. If the pie is fully baked but the top isn’t browned enough, you can broil it for a a few seconds, but be careful not to burn it! Note that if you double the custard recipe, you’ll need to bake the pie for about an hour. Cool the pie on a wire rack at least 30 minutes.
Serve your delicious summer pie warm, room temperature or chilled alongside whipped cream or ice cream, or just by itself, and don’t be ashamed if you go for seconds. If you make it ahead and keep it in the fridge, take it out at least 30 minutes before serving to allow the butter in the crust to soften.
- Be sure to use slightly firm peaches or nectarines instead of ripe, juicy ones. If the fruit is too juicy, the pie gets messy and doesn’t set as well. Also, this pie really only works when peaches are in season, as off-season peaches and nectarines have no flavor.
- I’ve never used frozen blueberries, as I fear the color would bleed and the texture wouldn’t be as nice. Also, the excess water might prevent the custard from setting up. But hey, if you try it out, let me know!
- This custard can be used with all kinds of fruit. I have made a simple blueberry custard, a peach custard, and even a blackberry custard pie. All are good, but as long as you have access to seasonal ingredients, peach blueberry custard is the way to go!
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