Peach & Vanilla Custard Pie

A buttery, flaky pie crust filled with a smooth vanilla custard and topped with juicy slices of ripe peaches. Baked until golden and lightly caramelized, this pie is delicate, creamy, and full of summer flavor.

Ingredients:

For the crust:
• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2–4 tbsp ice water

For the filling:
• 3 ripe peaches, thinly sliced
• 2 eggs
• 1/3 cup granulated sugar
• 1/2 tsp vanilla extract
• 3/4 cup heavy cream
• Pinch of salt
• Optional: a dusting of cinnamon or nutmeg on top

Instructions:
1. Prepare the crust: Combine flour and salt in a bowl. Cut in butter until coarse crumbs form. Add ice water 1 tbsp at a time, just until dough comes together. Chill 30 minutes.
2. Roll out and place dough in a 9-inch pie pan. Prick base with a fork and chill while preparing filling.
3. Preheat oven to 350°F (175°C).
4. Whisk eggs, sugar, cream, vanilla, and salt until smooth.
5. Arrange peach slices over the crust. Pour custard mixture on top.
6. Bake for 40–45 minutes or until the custard is set and the crust is golden. Cool before slicing.

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