Peach custard pie
Food Wishes · ♥ 6K likes · 140.7K views · 8 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole single shell pie crust
Line the pie shell with parchment and fill with pie weights or dry beans to blind bake.
Bake in the centre of a 400 degree oven about 15 minutes, until the crust has cooked a little and turned very light golden brown; remove weights and parchment and let cool.
- 1–2 whole peaches
Optionally peel the peaches; cut around the centre to the pit, remove the stone, and slice the halves into eighths.
- 4 whole large eggs
- sugar
Whisk the eggs with the sugar until the sugar feels dissolved.
- brown sugar
- flour
- cornmeal
- salt
- pure vanilla extract
- apple cider vinegar
Add brown sugar, flour, cornmeal, salt, vanilla extract, a splash of apple cider vinegar and a little milk; whisk thoroughly.
- milk
- melted butter
Whisk in the melted butter until everything looks emulsified.
Arrange the peach slices evenly spaced on the bottom of the cooled crust, not too many or it will be too wet to set.
Spacing the peaches and ladling the batter
Re-whisk the batter in case the butter separated, then ladle it in slowly so the slices stay in place.
Bake in the centre of a 350 degree oven 50 to 60 minutes, until just set with a slight jiggle and browned on top.