When it comes to desserts pies are truly an American Classic, and a Peach Blueberry Custard is at the top of my list of Summertime Desserts. Wouldn’t your family love to sit down to this delicious Peach Blueberry Custard Pie?
Summertime is definitely the best time of year. Everywhere you go you see fresh fruit and vegetables, and summertime food is simply the best. Being a southern boy at heart, I do love my pies, and nothing beats an old-fashioned Peach Pie. I just love walking into the room and smelling ripe peaches. What a great sensation. Then biting into one of those peaches as the juices run down my chin……sigh……now that’s summertime to me.
Peaches, Nectarines, and Plums, the holy trinity of stone fruits, but my favorite summertime pie fruit, has to be peaches! Just a plain peach pie with a scoop of vanilla bean ice cream is a wonderful thing, but make a sweet custard, blend in your fresh peaches and throw a nice handful of blueberries, add in a streusel topping and your tasting down-home goodness.
Ingredients to make Peach Blueberry Custard Pie
I do have a go-to recipe for this pie, it was standard fare in my restaurant days, and it’s also something I have not made in quite a few years.
Letโs start by gathering the ingredients we need to make the filling for a Peach Blueberry Custard Pie. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Making your own pie crust can be a hassle, but I do recommend giving it a try. If not there are lots of options at your local supermarket. You can choose from frozen or refrigerated premade crusts. And if you do have a favorite pie crust recipe, please feel free to use your own.
I use a food processor to make my pie crust, it’s a pretty simple process that provides an excellent pie crust.
The secret to a good pie crust using a food processor is freezing the butter and Crisco pieces before using them and having ice in the water to make sure its as cold as possible.
After placing the peaches in the pie shell, pour the custard filling overtop. It’s okay if a peach or two peaks out of the custard.
The last step before baking is adding the blueberries. Now it’s time to start the baking process.
If you’re not a fan of blueberries, feel free to leave them out.
While the pie is baking make the streusel topping. Sometimes I add oats into the streusel mix, it adds a nice texture. If you decide to use oats cut the flour and sugar back to ยฝ cup each and use ยฝ cup of oats.
After baking for 25 minutes, remove the pie from the oven and top with the streusel topping. Bake for an additional 25-30 minutes or until the streusel is a nice golden brown.
I’m a little lazy about covering the crust with a foil, and you can see the exposed crust got a little too brown. But since my wife never eats the crust I didn’t worry too much, especially since I love to eat that crunchy crust!
I just ordered a set of Adjustable Pie Crust Shields, so my finished pies look as pretty as they taste.
I loved every bite of this delicious pie. The peaches were sweet and fresh, the blueberries added a tartness, the custard added creaminess, and the streusel a crunch that just pushed it over the top!
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Tanantha @ I Just Love My Apron
Oh what a great treat for summer! all the dishes look amazing. I would eat the pie first as you said life is too short ๐ Then corn fritters, and tomatoes
Have a good weekend Dennis!
sensiblecooking
That Peach Blueberry Custard pie looks so good. And the tomato salad i have some tomatoes and basil in my garden that will be perfect with this recipe.
Becky
oooooh, Chef! those firtters are calling to me! and the tomatoes look amazing.
elra
Such a wonderful dessert is hard to be ignore, thanks chef ๐
I also intrigued by your corn fritters. Looks scrumptious!
CC Recipe
Okay, I seriously need a piece of this pie right now and the corn fritters, YUM!
Sarah-Jane - SiliconeMoulds.com
you are a complete mind reader !
I just bought a load of corn on the cob with the intention of going looking for a sweetcorn fritter recipe tomorrow. This will do just the job.
Thanks for sharing ๐
Eliana Pessoa
Oh my goodness Dennis I'm so glad you commented on my blog!
This looks fantastic!
Ann
Oh my goodness Dennis I'm so glad you commented on my blog – cos now I've found yours! Fabulous recipes – I'm going to try the courgette gratin and corn fritters as soon as I can – if I can translate into British! ;o)
Cool Lassi(e)
Love the corn fritters and definitely love the pie.
Artistta
Looks wonderful! You've made me very hungry. Fabulous pics too!
Le
all of this looks so amazing! Esp the pie.
T.W. Barritt at Culinary Types
Beautiful summer fruits! Thanks for using Greek yogurt in the custard filling – it tastes so good, and I'm looking for more ways to use it in baking.
Torviewtoronto
Looks delicious
Steve
Eating desert first is always good advice. I mean what if the meal sucks, or even worse you could choke on a bone and miss desert completely and that would be a crime. This pie looks amazing!
The Cilantropist
It should be illegal to combine so many awesome things into one post. ๐ First, you hook me with the pie (beautiful photo btw), then lure me further with the fritters, and THEN those tomatoes! Ahh… a wonderful summer collection. Thanks for sharing!