She likes to bake. Actually, baking is the only thing she does. It's a passion.

Blueberry Peach Custard Pie

Posted: August 28th, 2009 | Author: bakezilla | Filed under: Bakezilla | 2 Comments »

Raspberry Custard Pie

Apologies for my absence. Summer time is not prime baking season, and where it has been HOT, I have not turned on my oven in some time. However, since it finally cooled down to a more reasonable temperature, yesterday I decided to make a pie. Pie is a great thing to bake with stuff you have lying around the house, and is very flexible in terms of what ingredients you use.

The first and hardest thing about making a pie is the crust. To make a 9-inch crust, take 1 1/2 cups flour, and 6 tablespoons of butter (cut into little pieces), and combine them with a mixer until it resembles course cornmeal. (You can also use a food processor for this). Then, add a few tablespoons (4-5ish) of VERY cold milk (skim OK) (I like to let it sit in a glass of ice and then add it), just so the dough holds together. Roll the dough on a very well floured surface (it will be extremely sticky) so it will fit a 9 or 10 inch pie pan. TIP: Don’t handle the dough a lot. Roll it out once and that’s it. The more you handle it, the less flaky and good it will be.

For my pie, I used one peach and about a cup of blueberries. You can use whatever fruit you want, in whatever combination you think will taste good, for a pie. It’s a good way to get rid of ripening fruit in the house. Also, use fruit at it’s ripest (like, about to go bad), because that is it’s sweetest. For this pie, just cover the crust over with fruit, enough so you can’t see the crust on the bottom, but only use 1 layer of fruit.

I made a light custard to go on the top of the fruit using ingredients my parents had lying around the house (pie is this kind of baked good – no exotic ingredients required). Some people, many of whom I deeply love and respect, really like super dense, heavy custards. This is the more traditional way of making them. But I don’t make custards like that. It’s a taste issue, and I prefer my custards to be light and airy. I also delete a lot of calories and fat by making custards this way.

To make the custard, put 2 whole eggs plus 2 egg whites (if you want it denser, 4 whole eggs), 1/4 cup maple syrup (I LOVE LOVE LOVE the flavor of maple syrup, but if you don’t, use brown sugar or honey), 1 cup vanilla yogurt or 1 cup plain yogurt plus 1 tsp. vanilla extract (low or nonfat yogurt is okay), 1/2 a teaspoon cinnamon, 1/4 teaspoon salt into a food processor or blender. Whip it up until it is frothy. Pour it over the fruit in the pie (try not to over spill, or you will have an oven cleaning mess).

Bake at 375 degrees for about 45 minutes to an hour, until the custard thickens and the outer crust just starts to brown.

I look pictures, but of course forgot to bring my camera cord on my trip to boston, but the pie pretty much looked like this picture I found on the internet. It is really tasty and light, and not too heavily calorie loaded. It is a messy, messy project, so be prepared to wash a lot of dishes. I think it’s worth it. My 90 year old neighbor also really liked it, and she loves sweets more than anybody I know.


2 Comments on “Blueberry Peach Custard Pie”

  1. 1 leah said at 12:40 pm on August 31st, 2009:

    mmm….i’m no custard guru so tell me this, if you DIDN’T want to do a pie with crust, could you do the fruit / custard in like ramekins or other little cups? would it set the same? i could see this being a smooth creamy dessert with the fruit bits. i love puddings, pots de creme, brulees and such.

  2. 2 bakezilla said at 8:16 am on September 1st, 2009:

    I think that would work, I’d just shorten the baking time and keep a careful watch on it so it doesn’t burn.


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