Hill Country Peach Custard Pie

Hill Country Peach Custard Pie

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Yield: 1Pie
  • About This Recipe

    “There are many good German cooks living in and around the San Antonio area. I dont rememeber where I got this recipe, but it sure is good.”

    Ingredients

  • 19-inch deep dish pie crust
  • 4 1/2 cupsfresh sliced peaches( about 5)
  • 3eggs
  • 1/3 cupmilk
  • 1cupsugar
  • Directions

  • Beat the eggs.
  • Add the sugar and milk and beat well.
  • Add the peaches and stir.
  • Pour into the pie crust and bake at 450º for 10 minutes.
  • Turn oven down to 375º and bake for another 45-55 minutes, or until tests clean.
  • Reviews

  • “Very good. I made this for a family dinner and everyone really enjoyed it. My BF’s father said that he had some the next day for breakfast and that he liked it even better chilled. I did use heavy cream instead of milk to give it more of a custard consistency. Also, I added 1 tsp. of vanilla as others suggested, however next time I would leave that out because I think it gave ita little too much sweetness. Delicious easy recipe, thank you!”

  • “Nothing real fancy about this homely little dish, but we will be adding it to our permanent repertoire. An extremely easy to make dish. I switched the quantities of sugar and milk…used one cup of milk and 1/3 cup sugar and it was plenty sweet enough.We subbed a large can of drained mixed fruit cocktail (didn’t have any fresh peaches) and added a little vanilla (just because). “

  • “This was so cool!I’d never had a pie like this before.I used canned peaches because it’s not peach season here and it was so tasty.I can’t wait for the fresh ones to try this again.”

  • “This was a fantastic tasting pie.It was so simple to make.Thanks for posting this lovely recipe.”

  • “I’m not a custard fan, but my inlaws are German and they all loved it and had seconds. I added some vanilla and 2 T of cornstarch as I really like my pies to set up well. I subbed almond milk for the dairy. I only used 3 cups of peaches since I didn’t have a deep-dish pie pan. As it was, it filled up the pie pan perfectly so more peaches would have overflowed.”

  • “This pie was pretty yummy. I found that I needed to cook it a lot longer than it said to get it to cook through. It may partially be my fault because I kept checking to make sure that my crust wasn’t over-browning, and once it got pretty dark, I covered the pie loosely with foil. It was okay warm, but I liked it much better the next day after it had chilled in the fridge. I used canned peaches and it was just fine…”

  • “This is VERY good. I used 2/3 cup milk, 1 tablespoon of cornstarch & 1 teaspoon of vanilla because I wanted it to be more custard. We will be making it again!Thanks for a great recipe.”

  • “This was very good.I used a graham cracker crust, 4 eggs and a splash of cream and vanilla.DH wasn’t that crazy about it, but my nephew and I really liked it.I had too much filling for my pie pan, so I baked it separately and liked it more than I did with the crust.This is so different – a nice change for those of us who love custard.Thanks.”

  • “I love this recipe because it is so easy and it tastes awesome. Last time I made it I used 4 fresh peaches, 4 eggs, 1/2 cup milk, and 1/2 cup of blackberries. Sooo good.”

  • “Wow this one is easy. Good pie, but, I think it may need a top crust since the custard inside of mine all bubbled over and I lost so much to my oven pan. Also, I used more peaches than called for (since so many fruit recipe’s allows for this) and I think that may have contributed to the problem. It tasted wonderful though and want to try it again with my few variations. Thanks for posting.”

  • “I have made this pie twice now using canned peaches. My husband’s new favorite dessert. We like it with a 16oz. can. I also use baking splenda in place of the sugar. I’m glad that I tried this recipe, thank you very much.”

  • “Easy, quick, good, inexpensive.I made this with apricots, but I think just about any fruit could be used.I can’t wait til peach season to try it with fresh peaches.Canned fruit worked very well though, and I wouldn’t hesitate to use it.Thanks for a good, simple one!”

  • “Thought this was a very good pie.I used canned, drained peaches since they are not in season right now and 1 tsp. of vanills. This is a keeper.”

  • “I’d never had a fruit/custard pie before, so I didn’t know what to expect from this recipe. I was pleasantly surprised with the results. Made as directed, using fresh peaches spritzed with a little lemon juice to keep them from getting icky. The custard and the peach flavors really went very well together, and this was so simple to make. I will definitely have this one again. Wonder how it would taste with mango?:)”

  • “Miss Annie thank you so much for posting this recipe.It’s easy to make and varies really well. I didn’t have any peaches so I substituted with raspberries, blackberries, blueberries & strawberries. I also added a pinch of nutmeg and cardamon.It was was so good tart & sweet. “

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