My Great-Great-Grandmother’s Peach Custard
My great-great-grandmother was know for her fruit custards, made throughout spring and summer with the freshest produce. This version of her Peach Custard is the epitome of summer baking, combining the sweetness of ripe peaches with the rich, creamy goodness of custard. It’s a dessert that has stood the test of time, and one that I’m honored to share with you.
The Story Behind the Recipe
My great-great-grandmother was known for her cooking and baking. She didn’t write down her recipes or measure her ingredients, instead she cooked with practiced intuition. Shortly before she passed away, my mom visited her with a stack of blank recipe cards and got her instructions for so many of our family’s most cherished Pennsylvania Dutch recipes- chicken pot pie (which is a soup not a pie), clam chowder (nothing like New England or Manhattan clam chowder), cucumber salad, potato salad, and her legendary fruit custards.
My mom makes her fruit custards for nearly every family gathering throughout spring and summer, using the freshest seasonal produce. Rhubarb custard in the spring, followed by strawberry rhubarb custard, blackberry custard, raspberry custard, and then peach custard. This recipe for Peach Custard is the version I most anticipate every year- I only make it in late summer when peaches are at their peak, and each time I make it, I feel a connection to my roots and the women in my family who came and baked before me.
Why You’ll Love This Peach Custard
1. A Simple Classic
Peach custard is wonderfully simple to make. With just a few basic ingredients, you can create a dessert that looks and tastes like it took hours to prepare. The combination of fresh peaches and custard is classic and comforting, evoking memories of simpler times and family picnics.
2. Perfect for Summer
Peaches are at their peak during the summer months, making this pie the perfect seasonal treat. The natural sweetness of the peaches shines through, complemented by the smooth, creamy custard.
3. A Family Favorite
This pie has been a family favorite for generations, and it’s easy to see why. It’s the kind of dessert that everyone loves, from kids to grandparents, and it’s always a hit at family gatherings.
Tips for Success
- Use Ripe Peaches: The sweetness and flavor of this pie depend on the quality of the peaches. Choose ripe, fragrant peaches for the best results.
- Don’t Overbake: Keep an eye on the pie as it bakes. The custard should be just set, with a slight wobble in the center. Overbaking can cause the custard to become too firm.
- Leave Time to Chill: After baking the pie needs to chill in the fridge for several hours. Plan accordingly.
More Summer Desserts
Peach Custard
Equipment
- 10-inch pie pan
Ingredients
- 1 pie crust dough rolled out for 10 in pan see note below
- 2 eggs
- ¼ tsp salt
- 1 c milk
- 2 tbsp melted butter
- ½ c sugar
- 2 tbsp flour
- ½ tsp cinnamon
- 3 peaches peeled and sliced
Instructions
- Preheat oven to 450℉. Fit a 10-inch pie pan with the pie dough.
- In a medium bowl, beat together the eggs and salt. Add milk and melted butter to eggs and stir to combine.
- In a large mixing bowl, stir together sugar and flour. Pour the egg mixture into the sugar/flour and mix together.
- Arrange sliced peaches in pie crust. Pour custard over peaches and sprinkle top of the custard with cinnamon.
- Bake at 450℉ for 10 min. Then lower the temperature to 350℉ and bake for another until the crust is golden brown and the custard is slightly puffed, and is set but still jiggly, 30-40 min. Allow to cool slightly, then cover and refrigerate until fully chilled. Serve cold.