Custard Peach Pie

Everyone knows that marriage is all about compromise.  And when it comes to pie, my husband and I had to compromise. 

I'm all about fruit pies.  I'm not talking about that fake stuff that comes in a can.  I'm talking about fresh fruit straight from the garden.  My parents have a massive garden and as a kid we ate so many strawberries and raspberries that I actually got tired of them by the end of the season.  But fruit pies are what I know and what I like. 

Then I met my husband.  He's all about the fluffy pies... french silk, strawberry creme, custard, you get the picture.  He finally convinced me to try a custard pie about six years into our marriage.  All I could think of was, "Gross!  Who eats these things?" 

That is, until I took my first bite of what I call the Anderson Girls' Custard Peach Pie.  I think it was when I had just given birth to our daughter that my friends, Kelsey and Caroline, brought a pie for me.  It turns out that this pie was the exact compromise Dave and I needed - fresh fruit and custard.  It's a perfect mix of juicy peach flavor (even if the peaches are mealy!) and the creamy sweet custard.

It's a long-standing tradition for the girls in their family to get together each summer and make many of these pies.  How cool is that?  It's become a tradition in our house, too, since I finally have a pie I can make and not end up eating it all myself!

Here's the recipe.  It doesn't get much more simple that this!

Custard Peach Pie

1 pie crust, bottom only, unbaked
5 peaches (more if they are small)
cinnamon
2 heaping tablespoons of flour
1 cup sugar
1 cup heavy whipping cream

Preheat the oven to 350 degrees.

Line the pie plate with the unbaked crust.  Peel the peaches, slice, and place them in the pie crust.  Sprinkle with cinnamon.

Mix together the flour and sugar.  Stir in the cream, being sure to get all the lumps out.  Pour the mixture over the peaches in the crust.  Bake for 1 to 1 1/2 hours - I like to bake it the full time to make sure the crust is done.  Cool completely and refrigerate before eating.


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