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.
Let’s 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 ½ cup each and use ½ 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!
If you enjoyed this recipe you may also like these:
Peach-Blueberry Custard Pie
Ingredients
Pastry for one-crust pie
- 1 ½ cup all-purpose flour
- ¼ cup butter chilled
- ¼ cup shortening chilled
- ½ teaspoon salt
- 1 Tablespoon sugar
- 5-6 Tablespoons ice water
Peach Custard filling
- 5-6 peaches about 1 ½ lbs peeled and sliced
- ¾ cup blueberries
- 8 oz sour cream or Greek yogurt
- 4 large egg yolks
- 1 cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
Streusel Topping
- 6 Tablespoons butter softened
- ¾ cup all-purpose flour
- ¾ cup sugar
Instructions
Pastry for one-crust pie
- I do use a food processor to make my pie dough, it works for me, but feel free to do it the old fashioned wayCube cold butter and shortening into ¼ inch pieces.
- Sift flour, sugar, and salt together and place into the bowl of a food processor. Pulse 2 times.
- Add butter and shortening pieces to flour and pulse 2-3 seconds until it forms a fine crumb.
- Add Ice 5 Tablespoons of Ice Water to the mix and Pulse 2-3 seconds until dough forms on the blade. Add one more Tablespoon of Ice water if the dough seems too dry.
- Remove dough from bowl, shape dough into a ball ( do not work the dough more than you need to, that will make it tough)
- Wrap in plastic wrap and refrigerate for at least an hour or up to 2 days.
- When the dough is ready place it on a lightly floured surface and roll it out with a lightly floured rolling pin.
- Roll dough from the center to the edge to keep the dough round. The dough should be about 1 ½ inches bigger than your pie dish.
- Roll dough onto a rolling pin and transfer to the pie plate. Form to pie pan and from your decorative edge.
- Keep the dough cold until you are ready to fill it.
- Preheat oven to 375 degrees
Peach Custard filling
- Peel and slice peaches, and place in the bottom of your already made Pie Dough that you already made and fitted into your pie plate.
- In a bowl with a wire whisk lightly beat your egg yolks, and add sour cream, sugar, flour, and vanilla extract, just until blended and pour over peaches.
- Sprinkle blueberries evenly over your pie.
- Bake pie for 25 minutes, while the pie is baking make your streusel topping.
Streusel Topping
- with your hands combine the flour, sugar, and butter until it resembles coarse crumbs, set aside to top the pie.
- After 25 minutes remove your pie and sprinkle your streusel topping evenly over the top of your pie.
- Return Pie to oven and continue baking for 25-30 minutes or until topping is a nice golden brown.
- If your crust seems to be browning too quickly when you remove to top with streusel, cover the crust loosely with aluminum foil for the remainder of the time in the oven.
- Remove pie from the oven when done, and place on a cooling rack for one hour.
- You may serve this pie warm or let it cool completely.
BEAR's Mom
Oh Chef Dennis…
you are making me drool…
now living just a stone's throw from you in York/Adams County PA, we're coming full into our corn season and i've been putting money in the farmer's pockets for sure!!!
i have peaches but i can't wait for pie…i eat them fresh and juicy and always get a little running down my chin 😀 it's a good thing as Martha would say…
tomatoes…my reds are just in this weekend so i know what i'll be having for lunch!!!
i also have 2 nice cuke stalks that are producing nicely…
oh the joys of summertime…
thanx for the recipes…
good eating…
~victoria~
Jean
Wow, the pie looks positively yummy. The corn fritters and the tomato salad look great, too!
jelena
thank you for a lovely comment…it is nice to know that real life chefs take notice of us everyday simple cooks…love the touch of Greek youghurt..here in Serbia we also have a great variety of milk products..we also have a liquid form of youghurt, salty that is just like milk in the States a regular part of everyday menues, especially for breakfast.. can't immagine a cheese pie..burek without one….blueberries here are very expensive even though we are a high export country to the west10 dollars per libra but just a little for these wonderful colors is a must….regards from Serbia
Chele
I made a Peach and Blueberry Cobbler the other day which was one of the nicest desserts I've tasted for a while. I love the idea of the same flavours in pie form. Will be trying this one out for sure.
Jess @ Bakericious
the pie, the fritter, even the tomato salad, all looks so gd. My daughter sure wil grab the tomato salad 1st, she love tomato and now into salad too :).
Angie's Recipes
The peach season is about here…and I am going to have to try this brilliant recipe! Basil corn fritters are super…might try them next weekend for F1 racing here in Germany. Bet they are great to go with some cold German beer.
Wish you a wonderful and sweet weekend!
Angie
Ana Powell
Divine and elegant.
Great round up of delicious dishes.
Fabulous colours too.
Wishing you a great weekend ♥
P.S. Loved the post tittle too
FireintheBreeze (Brittany)
Mm absolutely delicious, and perfect presentation. I love your style of descriptive writing, keep up the beautiful posts!
Pacheco Patty
I'll have a piece of your peach pie,thank you very much, that is pretty much the quintessential summer dessert, yummy!
citymouse
The corn fritters sound right up my alley. I'm off to the green market in the morning and corn is aplenty on the Eastern Shore. We have an afternoon thing to attend… these would be a welcomed addition!
Your tomato salad picture is wonderful. I never realized how hard photographing food was until I tried it.
Lyndsey
you are right, you should eat dessert first…and sometimes for breakfast! Nothing like summertime for the peak of most fruits and veggies. My dad would request peach pie for his birthday instead of cake! You have some wonderful recipes!
Jen
I think maybe we are sharing a thought here because I bought some corn and zucchini today from a farm stand to make fritters!
Chow and Chatter
oh awesome pie and your right nothing beats a good hot dog, Dennis email me I blog for companies to make money on the side, see my services tab, maybe you could do it?
Rebecca
~ ~ Ahrisha ~ ~
It's so nice to meet you Chef Dennis. I scrolled around a bit and your recipes look so tasty. Great picture of your students too.
~ ~Ahrisha~ ~
Lizzie
Thanks for dropping by my blog–and I'm so glad I found yours! That Peach custard is making me drool…