Efurd Orchard Peaches are bringing some Texas sunshine to The Shed! With cold snaps and rain spells it’s easy to appreciate the hard work of Texas farmers and ranchers this season. Celebrate a fruitful harvest with a slice of smooth Peach-Custard Pie – as light and breezy as Peaches ‘n Cream but with the nostalgia of a classic peach pie.
INGREDIENTS
For the crust
- 1 disk of cold pie crust
- All-purpose flower, for surface
For the filling
- 4 medium ripe but firm peaches
- 2 large eggs
- ¾ cup sugar
- ½ stick unsalted butter, melted
- 3 tbsp all-purpose flour
- Pinch of salt
INSTRUCTIONS
STEP 1
Preheat oven to 375 degrees. Make the crust: Roll out pie dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal using the tines of a fork. Prick bottom of pie all over with fork. Freeze for 15 minutes.
STEP 2
Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 20 minutes. Remove from oven; remove beans and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool.
STEP 3
Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges.
STEP 4
Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in center, cut side down, and surround with wedges.
STEP 5
Bake for 45 minutes. (Tent crust with a foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.
Original Recipe by Martha Stewart
