Peach Custard Pie

August 12, 2011

We just came back from visiting Will’s family in South Carolina! It was so relaxing. I read 4 books (including The Hunger Games SO GOOD), stuffed myself with fried chicken, and, let’s be honest, watched a lot of reality television. And received this trivial pursuit question during a game with my sister-in-law, Brianna and her boyfriend. Q: What animal is produced when a bottle-nosed dolphin is crossed with a false killer whale. A: A wholphin. FOR REAL.

One spectacularly hot day, our friends Vickie and Mike invited us to their lakehouse.

We did this:

And this:

And a whole lot of this:

Will’s mom and sister, Lily, and I baked this pie, too. There are a good amount of steps, but the sweet peaches, creamy custard, and buttery crust are well worth the effort. You know what else is worth the effort? Driving down a country road for boiled peanuts and an ice cold Coke.

Happy August, everyone!

PEACH CUSTARD PIE (from Martha Stewart Living, June 2011)

Serves 8

Ingredients (Pate Brisee)

2 3/4 cups all purpose flour

1 tablespoon sugar


2 sticks plus 2 tablespoons cold, unsalted butter cut into small pieces

1/3 to 2/3 cup ice water

Recipe (Pate Brisee)

Dump flour, sugar, and 1 teaspoon salt in  bowl, mix until combined. Cut butter into flour mixture using either a pastry cutter or 2 knives, until mixture looks like coarse meal. Slowly pour 1/3 cup ice water over flour/butter mixture, and stir in with a fork until dough holds together when pressed together with two fingers. Dough should be damp, but not wet or sticky. If dough is too dry, add more ice water by the tablespoon until dough is proper consistency.

Divide dough in half and pat into 2 disks. Wrap plastic wrap around in disk. Place in refrigerator until firm, (at least one hour and up to one day).

Ingredients (Pie)

4 medium ripe but firm peaches (about 1 1/3 pounds)

2 large eggs

3/4 cup sugar

1/2 stick unsalted butter, melted

3 tablespoons all-purpose flour

Pinch of salt

Recipe (Pie)

  1. Preheat oven to 375 degrees. Sprinkle flour over surface and roll out pate brisee. Place dough onto a 9-inch pie plate, and trim crust so it has about an inch of dough hanging over the edge. Fold the trim under the edges and press it down using your fingers or the tines of a fork. Use a fork to prick holes in the bottom of the pie. Freeze for 15 minutes.
  2. Place a piece of parchment over the crust. Fill crust with pie weights, dried beans, or uncooked rice. Bake for 20 minutes, take out of oven, and remove parchment and pie weights/beans/rice. Remove from oven; remove beans and parchment. Return crust to the oven and bake until the crust turns a golden brown color (about 11 more minutes).
  3. Make your filling: Boil a pot of water. Make an ice water bath. Slice an X into the bottom of every peach. Boil peaches for 1 minute and then dunk them in the ice-water bath. When cool enough to touch, peel and pit your peaches. Cut peaches into wedges but, if you’d like, leave one half peach in tact for the center of the pie.
  4. Place eggs, sugar, butter, flour, and salt and whisk until combined. Pour this mixture into pie crust. Place peach half in the center of the pie, cut side down, and surround it with wedges.
  5. Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.


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