Peach Custard Pie

Products Used
Peach Custard Pie Dixie


Pie Crust

Peach Filling

  • 1 bag (16 oz) frozen peaches or 1 pound, 8 ounces fresh ripe peaches (about 4-5)
  • 3 large egg yolks
  • 1 large egg
  • 1/4 cup (50g) Dixie Crystals Light Brown Sugar, well packed
  • 1 cup (240g) whipping cream
  • Pinch salt
  • 1/2 teaspoon almond extract
  • 2 teaspoons vanilla extract


  • 1/4 cup (13g) sliced almonds
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. For crust, mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
  2. Add flour in one step and, on low speed, mix until just combined. Do not overmix.
  3. Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
  4. Meanwhile chill work surface area that you will be rolling dough on by placing one or 2 cookie sheets filled with ice cubes on area.
  5. Set aside an 8, or 9-inch tart or pie pan. Preheat oven to 375°F.
  6. While dough is chilling, prepare peaches. If using frozen, defrost in a microwave oven and place on paper towels. Set aside.
  7. If using fresh peaches, peels can remain. If you want to remove peels, boil a big pot of water. Place peaches in boiling water for 1-2 minutes and transfer to a bowl filled with iced water.
  8. Rub skins of peaches. Cut in half, and remove pit. Cut each half in about 5 slices. Set aside.
  9. Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire pie pan. Place dough into place and remove excess. Prick bottom using a fork.
  10. Place in oven and bake for approximately 11-14 minutes or until crust shows light indication of becoming golden. After about 5-6 minutes of baking, the bottom of dough may puff up; if so, prick with a fork. If a side shows signs of sliding down, press it back up. Reduce oven temperature to 325°F.
  11. In a bowl, whisk together egg yolk and egg. Add brown sugar and rapidly whisk smooth. Add cream, salt, almond and vanilla extract.
  12. Place peaches in circular fashion on bottom of pre-baked crust.
  13. Pour custard filling over peaches and place in oven. Bake until center of pie is set and no longer trembles, about 27-33 minutes.
  14. During baking scatter almonds on a cookie sheet and toast until golden, about 10 minutes.
  15. Place almonds on edge of pie and sprinkle with powdered sugar.
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