Peach Custard Pie Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the crust:</li> <li class="ingredients-single-item">200g all-purpose flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">30g granulated sugar</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">60ml ice-cold water</li> <li class="ingredients-single-item">1 egg white (for brushing)</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">4-5 ripe peaches (about 500g), peeled and sliced</li> <li class="ingredients-single-item">200ml whole milk</li> <li class="ingredients-single-item">200ml heavy cream</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">1 tsp vanilla extract (or seeds from 1 vanilla pod)</li> <li class="ingredients-single-item">¼ tsp ground cinnamon</li> <li class="ingredients-single-item">⅛ tsp freshly grated nutmeg</li> <li class="ingredients-single-item">For the topping:</li> <li class="ingredients-single-item">1 tbsp granulated sugar mixed with ¼ tsp ground cinnamon</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Pie weights or dried beans</li> <li class="equipment-single-item">Baking sheet</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry by placing the flour, salt, and sugar in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Working with cold ingredients ensures a flaky crust as the butter will create steam pockets during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough as this develops gluten, resulting in a tough crust. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled dough to about 3-4mm thickness and large enough to line your pie dish with some overhang. Gently transfer the dough to the dish, pressing it into the corners without stretching. Trim any excess, leaving about 2cm overhang, then fold and crimp the edges decoratively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Prick the base all over with a fork (this prevents it from puffing up), line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment. Brush the inside with beaten egg white (this creates a seal to prevent a soggy bottom) and return to the oven for another 5 minutes until the crust is beginning to turn golden. Remove and reduce the oven temperature to 160°C (320°F). </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the crust is baking, prepare the filling. Peel the peaches by scoring an X at the bottom, blanching in boiling water for 30 seconds, then transferring to ice water - the skins should slip off easily. Slice the peeled peaches into thin wedges and arrange them in the par-baked pie crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a medium bowl, whisk together the eggs and sugar until pale and slightly thickened. The sugar crystals help cut through the egg proteins, creating a smoother custard. Heat the milk and cream in a saucepan until just simmering (not boiling). Remove from heat and gradually whisk into the egg mixture, tempering the eggs to prevent curdling. Stir in the vanilla extract, cinnamon, and nutmeg. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Place the pie dish on a baking sheet (to catch any spills). Carefully pour the custard mixture over the peaches, filling to just below the crust edge. The peaches will float initially - this is normal. Sprinkle the cinnamon-sugar mixture evenly over the top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 30-35 minutes until the custard is mostly set but still has a slight wobble in the center (it will continue to set as it cools). If the crust edges brown too quickly, shield them with foil or a pie shield. The internal temperature should reach 75°C (170°F) for food safety. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove from the oven and let cool completely on a wire rack for at least 2 hours. The cooling period is crucial as it allows the custard to fully set. Refrigerate for at least 1 hour before serving for clean slices. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Serve chilled or at room temperature. The pie keeps well in the refrigerator for up to 3 days, though the crust will soften slightly over time. For the best eating experience, bring to room temperature about 20 minutes before serving to allow the flavors to fully bloom. </li> </ol>