Peach and Custard Pie

This is a peach pie my grandmother has made for years.  I adore the visual of the entire peach halves, that always elicits at least one gasp of admiration when set down on the table.  With peaches stunningly sweet this time in the season, I also really appreciate the addition of the custard-like filling, instead of the usual toss with cinnamon and sugar.  Though it does contain sugar, the custard-souffle-y filling really compliments the fruit and cuts the sweetness some.

This pie is also really beautiful, and really delicious, with blueberries tucked into the spaces and cavities in and around the peaches.  Summer overload in a crust.  I haven’t tried it, but I imagine raspberries wouldn’t be awful either.

Peach and Custard Pie

5-6 six regular sized peaches, peeled, pit removed, and cut into halves.
1 cup blueberries, optional
1 single pie crust (see my Pie Crust 101 post here.)

Custard:
1 cup sugar
1/4 cup flour
2 tablespoons melted unsalted butter
1 large egg, slightly beaten

Preheat oven to 375 F.

Peel peaches.  Cut in half and gently pull apart, trying to keep halves intact.  Remove pit and discard.

Put halved peaches, cut-side up, in pie crust.  Quarter peaches if very large, and perhaps cut a few into large slices to more evenly fill in gaps between halves.

If using, add about a cup of blueberries in the spaces around the peaches.

For the custard, blend sugar, flour, melted butter and egg together fully.  The mixture will be quite stiff.  Pour over the fruit in the pie crust, making sure to fill in the spaces between the fruit.

Bake at 375 for 45 mins, until the custard has set on top, is no longer wiggly, and has formed a light brown crust.