Knowing that this is the final week to get fresh Palisade peaches at the Market, we thought we’d offer you a sweet treat to end the summer. Try this beautiful peach-custard pie today (tell us how yours turns out).
Recipe by Martha Stewart, Martha Stewart
For the crust
- 1 disk Pate Brisee for Pies
- All-purpose flour, for surface
For the filling
- 4 medium ripe but firm peaches (about 1 1/3 pounds)
- 2 large eggs
- 3/4 cup sugar
- 1/2 stick unsalted butter, melted
- 3 tablespoons all-purpose flour
- Pinch of salt
Preheat oven to 375 degrees. Make the crust: Roll out pate brisee 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.
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.
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.
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.
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.