Peach Pie with Custard may not be the prettiest pie, but it makes up for it with it's fresh creamy taste. A touch of cardamon compliments fresh or frozen peaches.
Prep Time: 45minutes
Cook Time: 50minutes
2cupspeaches(Peeled and sliced)
¼cupcream cheese(softened (2 ounces))
4tablespoonsbutter(room temp cut into 1 inch pieces)
Stir together all ingredients except butter in a large bowl. Add butter and rub into dry ingredients with your fingers until incorporated.
Press evenly into the bottom and up the sides of an ungreased pie pan. Freeze until solid, about 15 minutes. Preheat oven to 350º. Bake for 18-20 minutes. If it slumps or cracks while baking, gently push the crumble back into place, while hot, with a kitchen towel. Cool before filling.
Slice peeled peaches into 1 inch slices. Sprinkle with lemon juice and granulated sugar.
In a separate bowl, combine the brown sugar and cream cheese and blend until smooth. Mix in the sour cream, allspice, and salt and then add the egg. Mix until creamy.
Pour a thin layer of the custard into the prepared crust. Starting from the center, arrange the peach slices in a a spiral pattern. Pour the remaining custard over the top.
Bake at 325º for 35-40 minutes, rotating after about 25 minutes. The pie is finished when the outer two inches are set but the center still wobbles slightly. Be careful not to over bake or the custard can separate. Allow to cool completely on a wire rack for about an hour. Serve at room temperature or cool.
Barbara's Notes + Tips
You can use a graham cracker crust instead.
Store this in the refrigerator.
The crust will only stay crisp for about a day or two.
You can use frozen peaches, just let them thaw before adding. Canned peaches will have too much liquid for this pie.
This is great with a spoonful of whipped cream on top.