This peach pie recipe is inspired by two things, fresh peaches in season in the Summer and cooking with Frenchie. Frenchie, my dear girlfriend is, of course, French. Very French. Born and raised in Brittany, she’s been in the United States for a while, but she has not lost any of her Frenchness! I have learned so very much from her from her artistic tendencies and decorating to her incredible cooking. And, one of the big ideas that I’ve learned from Frenchie in cooking is that ‘less is more’. Simple and simplified is the best kind of cooking. Yes, if you start with wonderfully fresh high quality ingredients then cooking and baking are simple.
That’s how this peach custard pie came about. I wanted to use the star of the pie, peaches, and just kind of bring them together with a simple custard. I know that the more simple I can make cooking for you, the more likely you are to make a recipe. And, you’re going to definitely want to make this peach pie with cream custard.
When I pulled it out of the oven, I knew the custard was done, and as you can see there are little bubbles that migrated to the top. I do believe that’s the combination of the juices from the peaches with the custard. Actually, I wasn’t sure if this pie would cut into definable ‘slices’ and it really doesn’t. There’s just too much ooozeee tasty creaminess. But, what the heck, you can scoop it out into a bowl or on a plate with some vanillan bean ice cream, and you’ll be perfectly happy!
In the Fall, when those apples are in season, try making another of my most elementary desserts quick apple tart. Yes, this is why I call myself a ‘rogue baker’. Nothing I do would probably make it into a fancy bakery or patisserie, but I guarantee you’ll love eating it!
- Preheat oven to 350
- 1 premade graham cracker crust
- 5-6 cups fresh peaches, thinly sliced, skin on
- 1 large orange, juice only
- 2 organic eggs
- 1 cup sweetened condensed milk
- Put the peaches in a mixing bowl with the orange juice and toss and coat then put into the graham cracker crust.
- In a small bowl, whisk together the eggs and sweetened condensed milk. Pour over the peaches.
- Bake for 32 to 35 minutes in a preheated 350 oven or until a toothpick comes basically clean from the center.
You can substitute fresh lemon juice for orange juice.