Moe’s Farmhouse Peach Custard Pie
So I know peach season is basically on its way out, but I just can’t help myself from posting this wonderful recipe! Full of vibrant peaches, a creamy almond filling, and way easier than you think! If you’re still able to get your hands on some fresh peaches, grab em! Moe’s farmhouse peach custard pie is one of those special family recipes you never want to lose.
Not only is this recipe special because of the taste, but it’s a classic family recipe from Aunt Moe. The famous Aunt Mosie concocted the recipe herself and makes it every year. After one bite, you’ll know why. Sweet, sticky, full of juicy peaches, and encased in a buttery pie crust.
what is peach custard pie?
If you’re used to a peach pie that’s juicy and warm, imagine that but better. Fresh and juicy peaches get added to a pie crust with a custard filling poured over the top. As it bakes, the custard slightly thickens, coats the fruit, and creates the sweetest, stickiest pie pile.
Peaches are mostly a late summer thing, but why not early fall? Not gonna lie, this isn’t my last peach recipe yet… only one more! Wish peach season lasted forever! Who’s with me??
how to make the gooey filling
- Beat 2 eggs and 1 cup sugar. Give it a good whisk so it’s pale, slightly fluffly and well combined.
- Next, add in 1 tbsp flour, 1/4 tsp almond extract, and 2 tbsp melted butter. Whisk.
- Pour the filling over the prepared fruit and crust.
supplies you need
- Almond Extract
- Pre-made pie crusts
- 8-9 peaches
tricks to the best-baked pie
Although pie is considerably one of the best fall desserts and heck, year-round desserts, some people freak when they have to make one. Let me tell you, Moe’s not messing around with this one, it’s so easy!
The true recipe just uses a store-bought pie crust and whisks together a couple of ingredients. You could of course go the extra mile and make your own flaky, buttery crust, but when you’re in a pinch, the frozen crust is the best choice!
If you’re worried about the “homemade look” of it, buy the 2 rolled dough crusts that you can pinch in by hand and even add your own lattice for that “elevated” look. Who are we kidding? It’s a farmhouse pie, we’re here for taste, not the looks.
- When you are pre-baking the crust, make sure to still add parchment paper and some sort of weights, otherwise the sides will cave in and you’ll lose all that filching work.
- Add the pies to a large baking sheet before baking in case they bubble over, that way the sheet will catch the gooey goodness instead of singeing on the bottom of the oven. 😖
- Brush the crust with an egg wash for a crispy golden look. Add coarse sugar for extra texture and sweetness.
- Make sure to give the custard filling a good whisk so the sugar dissolves and gets creamy with the egg.
pie weight alternatives
If there’s the biggest piece of advice for pie baking, it’s making sure the crust is perfect! Or at least close. Adding weights during the pre-baking process is so so so important! Normal pie weights are little weighted ceramic balls, but many people don’t have those on hand.
Here’s what you can use instead:
- Dried beans
- Popcorn kernels
- Dried rice
Add foil to your pie crust and then pour any of these items over the foil.
storing and serving the pie
The party is over and it’s time to pack up the pie. If you’re not giving away all of it to friends, add it to a Tupperware or cover the pie dish with plastic wrap and refrigerate.
The pie can be stored for 3-5 days.
Love peach as much me? Check out these too:
Did you make this recipe? Let me know below or on Instagram @tuesday.treats or use #tuesdaytreats2016. I love seeing your creations!
Moe’s Farmhouse Peach Custard PieCourse: Pies and TartsCuisine: DessertDifficulty: Easy
It may be fall, but I can’t help myself from posting another peach recipe. This pie is warm and gooey, sticky, and all from a homemade special family recipe.
8-9 peaches, peeled *Notes
1 cup sugar
2 tbsp flour
1/4 tsp almond extract
2 tbsp melted butter
Pre-made pie crust (I used the rolled kind for the bottom and top lattice)
- Start by preheating the oven to 425 F. Press the rolled crust into the bottom of a 9 or 10″ circle pie pan. Fork holes in the bottom of the crust. Cover the crust with aluminum foil and fill it with some sort of pie weights. (Dried rice, beans, sugar, popcorn kernels, coffee beans…)
- Bake the crust for 10-12 minutes until the edges are slightly golden. Once baked, remove from the oven to cool.
- Slice the peeled peaches into 6-8 slices. Add the slices to the cooled pie crust.
- In a medium bowl, whisk eggs and sugar until pale, slightly fluffy, and dissolved. Next, whisk in your flour, almond extract, and melted butter.
- Pour the filling over the peach slices. Top the pie with another crust (lattice or a circle with slits from the store bought package).
- Brush the crust with an egg wash. (Egg wash can be 1 egg with 1 tsp of water.) Add additional corse sugar if desired. Bake for 10 minutes at 450 F, then reduce heat to 350 and bake for an additional 50-60 minutes.
- Serve warm or chilled. Enjoy!
- The easiest way to peel peaches is to blanch them. Do this by boiling water, placing the peaches in them for no more than 30 seconds, then immeditely add to ice water. After about a minute, remove from the ice water and gently pull the skin away from the peach.
- This recipe may make 2, 9″ pies.