Peach Blueberry Pie (With Custard Filling)
This peach blueberry pie is a recent tackle a custard pie crammed with juicy, ripe peaches and blueberries, topped with the butteriest pecan streusel.
Summer season is the season for fruit desserts! You may also love this peach cobbler, thick and gooey berry pie, and my straightforward blueberry espresso cake.
As a fan of custardy desserts (I’m you, panna cotta and espresso crème brûlée), this peach blueberry pie with a creamy custard filling must be considered one of my all-time faves. I used to bake it as a coping mechanism when my first daughter was in kindergarten. I had NO concept the right way to be a college mother, however not less than I had pie.
This recent and simple custard and fruit pie recipe has layers of taste with the creamiest texture and a buttery, crunchy pecan topping for distinction. It’s significantly irresistible, and lightweight sufficient for spring or summer season baking.
What Makes This Peach Blueberry Pie So Excellent
- Irresistible textures. The #1 praise I get about this pie is how scrumptious the textures are! Tender fruit, creamy custard, crumbly topping, and a flaky, buttery pie crust. It’s fairly wonderful, I gained’t lie.
- No tempering. Not like some custard recipes, this one doesn’t require tempering the eggs on the stovetop. Simply whisk the eggs proper into the filling, pour it into the crust, and bake!
- The right warm-weather pie. Whereas my pumpkin pie bars and apple crumble are ready for fall, this scrumptious blueberry peach pie is ideal for spring or summer season when the components are in season. It’s much like a fruit tart, and it makes an important Easter or picnic dessert.
Reader Evaluate
“This pie is a dream mixture of textures with the crust, the fruit, the custard, and the topping. Overlook a slice, I need the entire pan and a fork 🙂” – Laura
Right here’s What You’ll Want
I like to recommend getting your palms on some juicy Georgia peaches and the freshest blueberries yow will discover! I’ve included notes on the components beneath to get you began. Scroll to the recipe card after the publish for the printable recipe particulars, adopted by a step-by-step overview.
- Pie Crust – You may make a pie crust from scratch or use a store-bought crust. My straightforward do-it-yourself pie crust recipe comes collectively in minutes within the blender.
- Peaches – Recent peaches, pitted, peeled, and sliced skinny. You too can use canned or frozen peaches or peach pie filling. For those who’re utilizing frozen peaches, ensure to thaw them utterly.
- Blueberries – Once more, these may be recent or frozen and thawed.
- Lemon Zest and Juice – Zest first, then juice your lemon. Bottled lemon juice will work in a pinch.
- Sweetened Condensed Milk – To not be confused with common condensed milk or evaporated milk, which is unsweetened. I exploit fat-free, however you should utilize whichever sweetened condensed milk you will have available.
- Eggs – To thicken the custard.
- Butter – Melted and cooled earlier than you begin.
- Streusel – Constituted of flour, brown sugar, chopped pecans, and extra butter.
Ideas for a Excellent Pie
- Par-bake the crust. Additionally referred to as blind-baking, this step is necessary when baking pies with significantly moist fillings, just like the custard on this recipe. Par-baking includes baking the empty pie crust earlier than you add the filling, giving it a head begin. This manner, it gained’t turn out to be soggy whereas the remainder of the pie bakes afterward.
- Save time with a store-bought crust. After all, should you’re utilizing a ready-made pie crust or a store-bought crust that doesn’t require par-baking, you may skip that step and save a while.
- Combine the custard nicely. I often spend an excellent 30 seconds or so beating the custard components collectively. You need the filling well-combined and easy so it bakes evenly.
- Don’t underbake the pie. In case your pie crust is browning sooner than the pie is baking, cowl the crust with a pie protect (or foil) and proceed baking. An underbaked pie gained’t set correctly and can prove runny.
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- Pie Dish: A sturdy 9-inch pie dish is crucial for even baking.
- Mixing Bowls: I really like these stackable glass ones for straightforward cleanup.
- Mixer or Whisk: To whip up a easy custard base.
- Pastry Blender: Excellent for slicing butter into the streusel.
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Par-bake the pie crust. If utilizing do-it-yourself pie dough, preheat the oven to 425ºF. Place the pie dough in a 9-inch pie dish and bake for 7 to eight minutes, or till evenly browned. Take away from oven and put aside.
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If utilizing store-bought pre-baked pie crust, don’t bake. Place the pie crust in a 9-inch pie dish.
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Prep. Preheat the oven to 350ºF.
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Add the fruit. In a bowl, mix the sliced peaches, blueberries, and lemon zest; toss to mix. Prepare the fruit combination on the underside of the pie crust.
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Make the custard. In your mixer’s bowl, mix sweetened condensed milk, eggs, lemon juice, vanilla, and butter; beat till easy and mixed, about 30 seconds. Pour the custard over the fruit combination and put aside.
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Add the streusel. In a small mixing bowl, mix the flour, brown sugar, and chopped pecans; utilizing a pastry blender, lower within the butter till the combination resembles coarse crumbs. Sprinkle the streusel topping over the custard.
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Bake. Bake the pie for 55 to 60 minutes, or till a toothpick inserted within the middle comes out clear.
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Cool and serve. Take away the pie from the oven. Let cool utterly for not less than 4 hours, or in a single day, earlier than slicing.
Energy: 246kcal | Carbohydrates: 25g | Protein: 3g | Fats: 14g | Saturated Fats: 6g | Ldl cholesterol: 50mg | Sodium: 144mg | Potassium: 154mg | Fiber: 1g | Sugar: 12g | Vitamin A: 410IU | Vitamin C: 4.8mg | Calcium: 21mg | Iron: 1.1mg
Dietary data is an estimate and offered as courtesy. Values could differ in line with the components and instruments used. Please use your most popular dietary calculator for extra detailed data.
The right way to Make Peach Blueberry Pie
For those who’re utilizing a do-it-yourself pie crust, you’ll must preheat the oven to 425ºF to pre-bake it earlier than including the pie filling. This units the crust so it holds up towards the creamy custard and avoids a soggy backside. Don’t skip this step!
- First, par-bake the pie crust. Roll out and press your pie dough right into a 9-inch pie plate. Bake in a 425ºF oven for 7-8 minutes. Then, decrease the oven temperature to 350ºF and set the crust apart when you put together the filling.
- Add the peach and blueberry filling. In the meantime, toss the peach slices and blueberries with lemon zest. Prepare the fruit contained in the ready pie crust. I made a scalloped sort-of sample, however you may be as fancy or fuss-free as you’d like right here.
- Make the custard. Afterward, in a bowl, whisk the sweetened condensed milk with the eggs, lemon juice, vanilla, and melted butter. Pour the custard over the fruit filling.
- Add the streusel. In a brand new bowl, lower the softened butter into a combination of flour, sugar, and chopped pecans to make a rough crumb. Sprinkle the streusel generously over the crammed pie.
- Bake. Final however not least, bake the pie at 350ºF for 55-60 minutes, or till a toothpick comes out clear. Cool the pie utterly in a single day earlier than you serve it for neat, clear slices.
Correct Storage
- Retailer coated. This custard peach and blueberry pie is okay to maintain at room temperature for a day or two. After that, preserve it within the fridge for as much as 3 days. The streusel topping will soften with time, so get pleasure from these leftovers sooner slightly than later!
- Be aware that this pie isn’t appropriate for freezing because the texture modifications when it’s thawed.
