Peach Pie has a bright yet rich taste reminiscent of spring.
COMPONENTS OF PEACH PIE
All of these are completely customizable to suit your own taste!
- ☆ Crust: Use any pie crust available to you. As long as it’s sturdy and tastes good, it will work for this recipe.
- ☆ Filling: I used diplomat cream to fill the pie as it is lighter yet still rich in taste. Keep in mind that using a diplomat cream like I did will create a very soft pie filling. If you’d like the filling to be firmer or like custard, make 1.5 times the amount of custard and omit the cream. (This would be 90g egg yolk, 105g sugar, 30g cake flour, 352.5g milk, ¾ tablespoon vanilla extract, and 27g unsalted butter)
- ☆ Peaches: Fresh white peaches are best for this peach pie. However, it could be hard to find depending on the season, so canned white peaches work as well. I made this peach pie in the winter and used canned white peaches which tasted just as great!
MATERIALS
- ☆ Pie pan (about 22cm/9 inch diameter)
- ☆ Saucepan
- ☆ Sieve
- ☆ Piping bag
- ☆ Large round piping tip (2A)
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆ White peaches
- You can use fresh or canned peaches. Yellow peaches have a slightly more tart taste and tend to be firmer in texture, but they would work great for this recipe as well. The yellow peaches would make a lovely yellow golden rose design, so if you make this peach pie with yellow peaches, I’d love to see it!
- ☆ Pie crust
- You can make dough from scratch or buy it from the store. Any pie crust that can be blind baked works. I would avoid using a graham cracker crust for this recipe.
Custard Ingredients
- ☆ Egg yolk
- ☆ Sugar
- ☆ Cake flour
- To substitute cake flour for all purpose flour and corn starch, about ⅛ of the required cake flour should be replaced with cornstarch and the remaining ⅞ should be replaced with all-purpose flour. In this case, about 17g all-purpose flour and about 3g cornstarch can be used in place of 20g cake flour.
- ☆ Milk
- In most of my recipes if you see milk as an ingredient, that means whole milk. This is because when I learned to bake and cook, I was taught that “milk” always means whole milk. However, I’ve tried other milk percentages such as 2% and skim, and they work as well, so feel free to replace with the milk percentage of your choice. If you would like to use plant-based milk, use whichever one works best in a 1:1 ratio. If you need help with that, let me know as I’m always happy to help!
- ☆ Vanilla extract
- ☆ Unsalted butter
- ☆ Heavy cream, if you’re making diplomat cream
MORE PEACH RECIPES! ♡
If you recreate this Peach Pie recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Peach Pie
Peach Pie has a bright and rich taste that reminds me of spring! Perfect to make for gatherings like parties or picnics. Make peach pie to share with your friends and family and enjoy the taste of spring together.
Equipment
- Pie pan (about 22cm/9 inch diameter)
- Saucepan
- Sieve
- Piping bag
- Large round piping tip (2A)
Ingredients
- 1 pie crust about 1-1.5lbs of pie crust dough
- 1 egg
- 1 tablespoon milk
Custard
- 60 g egg yolk
- 70 g sugar
- 20 g cake flour
- 235 ml milk
- ½ tablespoon vanilla extract
- 18 g unsalted butter
- 100 ml heavy cream optional
Peach Topping
- 2 white peaches
- Red food coloring optional
- 3 tablespoons simple syrup optional
- 2 g unflavored gelatin optional
Instructions
- Start by peeling the peaches and cutting them into eighths. This should give you 16 peach slices. Fill a container with water and use a little red food coloring to dye the water a light red shade. Add the peach slices in and allow them to soak for a few hours, dyeing them pink. If you do not want to dye the peaches, feel free to skip this step and cut the peaches just before placing them on top of the pie.
- In a bowl, whisk the egg yolks to break them up. To that, add the sugar and whisk until fully incorporated. Sift in the cake flour and whisk as well.
- Heat up the milk and vanilla in a saucepan just until the edges bubble.
- Slowly pour in the milk into the egg mixture in increments, whisking in between each addition. Once the milk and eggs are fully incorporated, return the mixture into the saucepan.
- Whisk the custard over medium heat constantly until the custard thickens. You want to be whisking pretty vigorously as lumps form easily and the custard can stick to the pan. The custard is thick enough once the whisk leaves behind streaks that don’t fall back together.
- Remove the custard from the heat and add in the cold unsalted butter. Whisk until fully incorporated.
- Strain the custard into a bowl or container through a sieve to remove any lumps. Be sure to scrape the bottom of the sieve. Cover with plastic wrap so the wrap is touching the surface of the custard. You want the wrap right up on the custard to prevent a skin from forming. Refrigerate until cool.
- While the custard cools, prepare your pie crust according to the recipe or product you are using. In my case, this required rolling the dough out, placing it onto the pie, and preparing the pie weights. To crimp the edge of the crust, I used my two index fingers and squeezed them parallel to each other to create a sort of twisted look to the crust. You can do whatever you’d like for the appearance of the crust. Do whatever you need to do to prepare your pie for the first bake as we are blind baking the crust.
- After the initial bake, remove the pie crust from the oven. Whisk together one egg and a tablespoon of milk to create an egg wash and brush it all over the crust. Return to the oven to continue baking. For me this was an additional 20 minutes at 375°F/190°C. If your pie crust instructions don’t include instructions for blind baking, then continue to bake at the previous temperature for about 20 minutes as well or until the crust becomes golden1.
- Once the crust is golden brown, remove from the oven and let cool completely. At this point, the custard in the refrigerator should be cooled down.
- To make diplomat cream, whip the heavy cream using a hand mixer until stiff peaks form. Remove the plastic wrap from the custard and loosen by folding a few times with a silicone spatula. Add the whipped cream to the custard in increments and gently fold into the custard until fully incorporated2.
- Prepare your peaches. If the peaches were previously soaking, remove them from the water and lay them onto a paper towel to drain the excess liquid.
- Once the pie crust has completely cooled, add the diplomat cream to the crust and smooth over using an offset spatula. The diplomat cream should come to about 1cm or half an inch below the top of the edge of the crust.
- Fill a piping bag fitted with a large round tip (2A) with the remaining diplomat cream and pipe about 4cm or 1.5in long arches along the border of the crust.
- Using the piped arches as a guide, lay the first ring of peaches around the perimeter such that the thicker outer part of the slice lines up with the piped cream. In a rose motif, continue to lay down the rest of the peach slices, moving inward with each ring. You should have a total of five rings including the center of the rose.
- Melt together the simple syrup and gelatin and dye it to a similar shade of pink as the peaches. Brush it over the peach rose and refrigerate for about an hour until set3. Once the peaches have set, it is ready to serve, and the peach pie is done! 完成です！
Notes
- During the second bake, the edges of the pie may bake faster and start to burn before the center of the crust has started to turn golden brown. To prevent the edge from burning, create a cover using aluminum foil to wrap around the edge of the pie to slow down the browning on the edges and allow the center to bake more.
- If you prefer a firmer pie, make 1.5 times the amount of custard and omit this step.
- The pink gelatin adds color to the peach pie while also keeping the peaches in place when you cut into the pie. If you do not consume gelatin, you may omit this step.