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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denise @ quickies on the dinner table
I've always loved peaches and blueberries together and the way blueberries bleed their gorgeous colour into everything they touch!
The tomatoes are gorgeous and those corn fritters are calling out my name!
MaryMoh
I truly love that pie…mmm. I would love to make. Looks really delicious!
Thella
wow, as always Chef D, your recipe looks yummy! a fellow foodie tagged me as a versatile blogger but hands down, no doubt, that should be you. hence, i pass the versatile blogger award to you ๐
Mary
I want some of that pie! I love peaches and the local ones are just starting to come into season here. Custardy peach pie is now on my to-bake list!
Proud Italian Cook
That pie looks to die for!!! I'm afraid to make it I might not be able to control myself!
Sara (The Saucy Dipper)
Dessert for breakfast and corn fritters? You have no idea how this makes me feel. A blog post to bookmark for sure.
Emily
Peaches and blueberries are certainly at their best this time of year in Pennsylvania! I was planning to make a cobbler this weekend, but I may have to try your custard pie instead. Yum!
Sarah-Jane - SiliconeMoulds.com
I've made your sweetcorn fritters tonight – though I sub'd the basil for deseeeded, chopped red chilli.
Frightfully good !
Food FaNaTiC
I love your blog! Beautiful photos and delicious recipes. Thanks for sharing!
Elin
Chef Dennis…thanks for the mouth-watering summertime pie custard and the basil corn fritters looks delish too . I love your tomato salad…never thought of using basil leaves …I uses italian parsley most of the time…perfect with the balsamic vinegar..my favourite!!!
Wendy Irene
I have not tried Spectrum Organic Shortening before! Thanks for letting me know about it. I'm gonna keep my eye out ๐ Have a great day!
A SPICY PERSPECTIVE
What a fabulous selection of dishes! The pie looks particularly amazing–I'd always choose dessert over just about anything!
fortheloveofyum
All of your dishes look amazing, so vibrant and colorful. I can almost taste them!
Lovely site!
Lisa Rosenberg
That pie and the fritters look divine! Funnily enough I was going to ask if you had any good peach recipes as I just went peach picking.
Do you have any non-dessert peach suggestions?
Chef Dennis
hi Kelly
thanks for letting me know you made them, and I am so glad you like them…your pepper sauce sounds like a wonderful accompaniment!
Dennis