A delectable pie made of fresh peaches smothered in a rich, creamy vanilla custard. Summer wouldn’t be complete without it!
- 2 pounds peaches, peeled and halved
- 2 tablespoons sugar
- 2 cups almond flour
- 1 tablespoon sugar
- 1 large egg
- 2 tablespoons melted butter, cooled
- ¼ teaspoon salt
- 1 + ½ cups all-purpose flour
- ½ teaspoon salt
- 4 tablespoons cold shortening
- 5 tablespoons cold unsalted butter, diced
- 3 to 5 tablespoons ice water
- 1 cup heavy cream
- 3 tablespoons flour or 1 + ½ tablespoons
corn starch(for gluten-free)
- 3 egg yolks from large eggs
- ½ cup sugar
- ½ teaspoon vanilla extract
- whipped cream, for serving
- Preheat the oven to 350 degrees F. Line a 9x13-inch baking pan with parchment.
- Place the peach halves in the pan and sprinkle the 2 tablespoons sugar over them. Bake 30 minutes. Remove from oven and cool.
- Pulse all the ingredients together in a food processor or add them to a large bowl and use a pastry blender to combine. Press into the bottom and sides of a 9-inch pie dish making it as even as possible. Refrigerate.
- In a large bowl, combine the flour and salt. Use a pastry blender or fork to cut in the shortening until crumbly. Repeat with the butter.
- Add the ice water gradually, tossing with a fork until it comes together to form a soft dough. Pat it into a disc, wrap in plastic wrap and refrigerate 20 minutes.
- On a lightly floured surface roll the dough out to an 11-inch circle. Roll it up onto the rolling pin and place it into a 9-inch pie dish. Press it down into the pan and flute the edges.
- Quarter the peaches and place them in the pie crust spacing them out evenly across the bottom but not covering every single bit - there should be enough to make two layers.
- In a large bowl whisk the heavy cream and flour or
corn starchtogether until well combined with no lumps.
- Whisk in the egg yolks, sugar
andvanilla until well combined. Pour it over the peaches.
- Bake 55 - 60 minutes until the custard is lightly golden around the edges and set in the middle.
- Cool on a wire rack then refrigerate and chill completely before serving about 4 hours or overnight.
- Slice into wedges and serve with whipped cream if desired. Refrigerate leftovers.
The peaches are roasted first so they won’t ruin your pie with all their sweet juices. Some pies are OK for that but not custard pies.
They let go of their juices as they bake and take on a deeper flavor that’s like summer on steroids.
I used an almond flour crust because, as much as I hate to admit it, gluten is not my friend right now. I really love the flavor it adds – a lot more than a classic pie crust. It’s a trade-off because you don’t get those flaky, buttery layers that crust is loved for – the almond flour crust is more like one you find on a cheesecake.
I also included a regular pie crust in the recipe and you can always use a store-bought one to save time.
But one shouldn’t worry about saving time when it comes to pie. Especially when we’re talking about one of the best peach pies in existence.