When it comes to the perfect summertime dessert turn to a true American Classic. Your family will love this delicious blend of peaches and blueberries in a light flavorful custard.
When it comes to desserts pies are truly an American Classic and a Peach Blueberry Custard is at the top of my list of Summertime Desserts. Wouldn’t your family love to sit down to this delicious Peach Blueberry Custard Pie?
Summertime is definitely the best time of year, everywhere you go you see fresh fruit and vegetables, and summertime food is simply the best. Being a southern boy at heart, I do love my pies, and nothing beats an old fashioned Peach Pie. I just love walking into the room and smelling ripe peaches, what a great sensation. Then biting into one of those peaches as the juices run down my chin……sigh……now that’s summertime to me.
Peaches, Nectarines, and Plums, the holy trinity of stone fruits, but my favorite summertime pie fruit, has to be peaches! Just a plain peach pie with a scoop of vanilla bean ice cream is a wonderful thing, but make a sweet custard, blend in your fresh peaches and throw a nice handful of blueberries, add in a streusel topping and your tasting down-home goodness.
What do I need to make a Peach Blueberry Custard Pie?
I do have a go-to recipe for this pie, it was standard fare in my restaurant days, and its also something I have not made in quite a few years. I did make a couple of adjustments to my pie, with the addition of Greek yogurt instead of sour cream. But feel free to use sour cream in your recipe, the pie will be just as delicious!
Let’s start by gathering the ingredients we need to make the filling for a Peach Blueberry Custard Pie. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Making your own pie crust can be a hassle, but I do recommend giving it a try. If not there are lots of options at your local supermarket. You can choose from frozen or refrigerated premade crusts. And if you do have a favorite pie crust recipe, please feel free to use your own.
I use a food processor to make my pie crust, its a pretty simple process that provides an excellent pie crust.
The secret to a good pie crust using a food processor is freezing the butter and Crisco pieces before using them and having ice in the water to make sure its as cold as possible.
After placing the peaches in the pie shell, pour the custard filling overtop. It’s okay if a peach or two peaks out of the custard.
The last step before baking is adding the blueberries. Now it’s time to start the baking process.
If you’re not a fan of blueberries, feel free to leave them out.
While the pie is baking make the streusel topping. Sometimes I add oats into the streusel mix, it adds a nice texture. If you decide to use oats cut the flour and sugar back to 1/2 cup each and use 1/2 cup of oats.
After baking for 25 minutes, remove the pie from the oven and top with the streusel topping. Bake for an additional 25-30 minutes or until the streusel is a nice golden brown.
I’m a little lazy about covering the crust with a foil, and you can see the exposed crust got a little too brown. But since my wife never eats the crust I didn’t worry too much, especially since I love to eat that crunchy crust!
I just ordered a set of Adjustable Pie Crust Shields, so my finished pies look as pretty as they taste.
I loved every bite of this delicious pie. The peaches were sweet and fresh, the blueberries added a tartness, the custard added creaminess, and the streusel a crunch that just pushed it over the top!
If you enjoyed this recipe you may also like these:
Peach-Blueberry Custard Pie
Ingredients
Pastry for one-crust pie
- 1 ½ cup all-purpose flour
- ¼ cup butter chilled
- ¼ cup shortening chilled
- ½ teaspoon salt
- 1 Tablespoon sugar
- 5-6 Tablespoons ice water
Peach Custard filling
- 5-6 peaches about 1 1/2 lbs peeled and sliced
- ¾ cup blueberries
- 8 oz Greek yogurt or sour cream
- 4 large egg yolks
- 1 cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
Streusel Topping
- 6 Tablespoons butter softened
- ¾ cup all-purpose flour
- ¾ cup sugar
Instructions
Pastry for one-crust pie
- I do use a food processor to make my pie dough, it works for me, but feel free to do it the old fashioned wayCube cold butter and shortening into 1/4 inch pieces.
- Sift flour, sugar, and salt together and place into the bowl of a food processor. Pulse 2 times.
- Add butter and shortening pieces to flour and pulse 2-3 seconds until it forms a fine crumb.
- Add Ice 5 Tablespoons of Ice Water to the mix and Pulse 2-3 seconds until dough forms on the blade. Add one more Tablespoon of Ice water if the dough seems too dry.
- Remove dough from bowl, shape dough into a ball ( do not work the dough more than you need to, that will make it tough)
- Wrap in plastic wrap and refrigerate for at least an hour or up to 2 days.
- When the dough is ready place it on a lightly floured surface and roll it out with a lightly floured rolling pin.
- Roll dough from the center to the edge to keep the dough round. The dough should be about 1 1/2 inches bigger than your pie dish.
- Roll dough onto a rolling pin and transfer to the pie plate. Form to pie pan and from your decorative edge.
- Keep the dough cold until you are ready to fill it.
- Preheat oven to 375 degrees
Peach Custard filling
- Peel and slice peaches, and place in the bottom of your already made Pie Dough that you already made and fitted into your pie plate.
- In a bowl with a wire whisk lightly beat your egg yolks, and add Greek yogurt, sugar, flour, and vanilla extract, just until blended and pour over peaches.
- Sprinkle blueberries evenly over your pie.
- Bake pie for 25 minutes, while the pie is baking make your streusel topping.
Streusel Topping
- with your hands combine the flour, sugar, and butter until it resembles coarse crumbs, set aside to top the pie.
- After 25 minutes remove your pie and sprinkle your streusel topping evenly over the top of your pie.
- Return Pie to oven and continue baking for 25-30 minutes or until topping is a nice golden brown.
- If your crust seems to be browning too quickly when you remove to top with streusel, cover the crust loosely with aluminum foil for the remainder of the time in the oven.
- Remove pie from the oven when done, and place on a cooling rack for one hour.
- You may serve this pie warm or let it cool completely.
Nutrition
More recipes from my site
Grilled Dry Rub Chicken Wings Recipe – Chef Dennis- Portugal’s River of Gold : Cruising the Douro with Viking -Part One
- Monk Fish Scampi and Around My French Table Win Dorie Greenspan’s New Book!
- Tortellini Salad with Gorgonzola Crumbles, Olives and Tomatoes
- Experience The Best of Northern Italy on a Guided Tour #GoCollette
- Double Your Pleasure with Blueberry Cheesecake and Very Cherry Gelato
BEAR's Mom says
Oh Chef Dennis…
you are making me drool…
now living just a stone's throw from you in York/Adams County PA, we're coming full into our corn season and i've been putting money in the farmer's pockets for sure!!!
i have peaches but i can't wait for pie…i eat them fresh and juicy and always get a little running down my chin 😀 it's a good thing as Martha would say…
tomatoes…my reds are just in this weekend so i know what i'll be having for lunch!!!
i also have 2 nice cuke stalks that are producing nicely…
oh the joys of summertime…
thanx for the recipes…
good eating…
~victoria~
Jean says
Wow, the pie looks positively yummy. The corn fritters and the tomato salad look great, too!
jelena says
thank you for a lovely comment…it is nice to know that real life chefs take notice of us everyday simple cooks…love the touch of Greek youghurt..here in Serbia we also have a great variety of milk products..we also have a liquid form of youghurt, salty that is just like milk in the States a regular part of everyday menues, especially for breakfast.. can't immagine a cheese pie..burek without one….blueberries here are very expensive even though we are a high export country to the west10 dollars per libra but just a little for these wonderful colors is a must….regards from Serbia
Chele says
I made a Peach and Blueberry Cobbler the other day which was one of the nicest desserts I've tasted for a while. I love the idea of the same flavours in pie form. Will be trying this one out for sure.
Jess @ Bakericious says
the pie, the fritter, even the tomato salad, all looks so gd. My daughter sure wil grab the tomato salad 1st, she love tomato and now into salad too :).
Angie's Recipes says
The peach season is about here…and I am going to have to try this brilliant recipe! Basil corn fritters are super…might try them next weekend for F1 racing here in Germany. Bet they are great to go with some cold German beer.
Wish you a wonderful and sweet weekend!
Angie
Ana Powell says
Divine and elegant.
Great round up of delicious dishes.
Fabulous colours too.
Wishing you a great weekend ♥
P.S. Loved the post tittle too
FireintheBreeze (Brittany) says
Mm absolutely delicious, and perfect presentation. I love your style of descriptive writing, keep up the beautiful posts!
Pacheco Patty says
I'll have a piece of your peach pie,thank you very much, that is pretty much the quintessential summer dessert, yummy!
citymouse says
The corn fritters sound right up my alley. I'm off to the green market in the morning and corn is aplenty on the Eastern Shore. We have an afternoon thing to attend… these would be a welcomed addition!
Your tomato salad picture is wonderful. I never realized how hard photographing food was until I tried it.
Lyndsey says
you are right, you should eat dessert first…and sometimes for breakfast! Nothing like summertime for the peak of most fruits and veggies. My dad would request peach pie for his birthday instead of cake! You have some wonderful recipes!
Jen says
I think maybe we are sharing a thought here because I bought some corn and zucchini today from a farm stand to make fritters!
Chow and Chatter says
oh awesome pie and your right nothing beats a good hot dog, Dennis email me I blog for companies to make money on the side, see my services tab, maybe you could do it?
Rebecca
~ ~ Ahrisha ~ ~ says
It's so nice to meet you Chef Dennis. I scrolled around a bit and your recipes look so tasty. Great picture of your students too.
~ ~Ahrisha~ ~
Lizzie says
Thanks for dropping by my blog–and I'm so glad I found yours! That Peach custard is making me drool…
Made2Order says
after a full day of baking and touching sweet thangs.. i am sick of desserts, but the tomatoe salad is excatly what i need right now!.. and i had a laugh @ "1/4 cup chilled Organic Shortening" lol. dunno why.. maybe it's organic
☺lani☺ says
All look good! Now, I'm hungry! Happy weekend!
Jenn says
All three of those look so yummy! I will admit, my favorite of all time pie crust is made with lard. Can you even say lard anymore and not get arrested? hehe I have grilled corn straight on the grill too and I love it that way. Ok, one more confession, I found that spreading a little mayo on it, sprinkling it with parmesan cheese, and the wrapping it in foil is DIVINE! Thanks for sharing all the wonderful summer recipes!
Simony says
Dear Dennis, I am so glad you stopped by and left a message on my blog!
Because now I had the chance to came here to see yours, and fell in love with it.
Your work is amazing, but you already know that!
I will be a regular!
Velva says
I think I died and went to heaven. The summer time pie with peaches and blueberries, the corn fritters, the beautiful tomatoes. Everything looks stunning!
Happy Summer to you.
mydanishkitchen.com says
Love the Peach-Blueberry pie, I could eat the custard filling all by itself. Beautiful post as always.
Cinnamon-Girl says
This post is full of all sorts of deliciousness! The pie is dreamy with that lovely custard and two of my favorite fruits. And I have a sincere love for corn fritters – your version looks positively delicious. And last of all your tomato salad is a beauty. I've been impatiently checking my garden every day for red tomatoes…
spcookiequeen says
Your motto is my motto! Love it and the pie and the fritters and the tomato salad. I think I will make the fritters tonight I have some corn I need to use up!
Memória says
Oh goodness!! Everything looks so fresh and amazing!! The custard pie is truly calling my name.
Biren says
The corn fritters and tomato salad looks good but it is certainly the pie that caught my eye. The filling is gorgeous and I like anything with a struesel topping. Wish I could have a slice….
Maren @ Simply Maren says
your pictures are amazing! Have you made the top 9 on foodbuzz yet?
Stella says
Hey Dennis! I have corn fritter jitters (smile). I want one of those right now (or maybe like 4). I'm going to save this recipe to my 'must try' files. I love stuff like that, and, if they freeze well, that's even better. The pie sounds so good too. I love that you added custard to it. I've never done that, but custard is one of those things I love and never make for some reason!??
p.s. I do use carob sometimes. I have mixed feelings about it though…
Magic of Spice says
Oh, I just love custard pies…and with Greek yogurt:) 🙂 And the fritters are fantastic, I have not had nor made these is such a long time, I must try yours. And the finish of a farmers market fresh tomato salad…delightful!
Jennifurla says
I am in LOVE with that pie, that picture takes me to another place. Gorgeous. I enjoy your blog.
RamblingTart says
I love that you added Greek yogurt to your pie filling, Dennis! Ohhh, that would be SO good and creamy. 🙂 And that tomato salad makes my heart happy it's so beautiful. 🙂 Hope you have a fabulous weekend with your family. 🙂
Tanantha @ I Just Love My Apron says
Oh what a great treat for summer! all the dishes look amazing. I would eat the pie first as you said life is too short 🙂 Then corn fritters, and tomatoes
Have a good weekend Dennis!
sensiblecooking says
That Peach Blueberry Custard pie looks so good. And the tomato salad i have some tomatoes and basil in my garden that will be perfect with this recipe.
Becky says
oooooh, Chef! those firtters are calling to me! and the tomatoes look amazing.
elra says
Such a wonderful dessert is hard to be ignore, thanks chef 🙂
I also intrigued by your corn fritters. Looks scrumptious!
CC Recipe says
Okay, I seriously need a piece of this pie right now and the corn fritters, YUM!
Sarah-Jane - SiliconeMoulds.com says
you are a complete mind reader !
I just bought a load of corn on the cob with the intention of going looking for a sweetcorn fritter recipe tomorrow. This will do just the job.
Thanks for sharing 🙂
Eliana Pessoa says
Oh my goodness Dennis I'm so glad you commented on my blog!
This looks fantastic!
Ann says
Oh my goodness Dennis I'm so glad you commented on my blog – cos now I've found yours! Fabulous recipes – I'm going to try the courgette gratin and corn fritters as soon as I can – if I can translate into British! ;o)
Cool Lassi(e) says
Love the corn fritters and definitely love the pie.
Artistta says
Looks wonderful! You've made me very hungry. Fabulous pics too!
Le says
all of this looks so amazing! Esp the pie.
T.W. Barritt at Culinary Types says
Beautiful summer fruits! Thanks for using Greek yogurt in the custard filling – it tastes so good, and I'm looking for more ways to use it in baking.
Torviewtoronto says
Looks delicious
Steve says
Eating desert first is always good advice. I mean what if the meal sucks, or even worse you could choke on a bone and miss desert completely and that would be a crime. This pie looks amazing!
The Cilantropist says
It should be illegal to combine so many awesome things into one post. 😉 First, you hook me with the pie (beautiful photo btw), then lure me further with the fritters, and THEN those tomatoes! Ahh… a wonderful summer collection. Thanks for sharing!
kaztronomic says
This looks fantastic! I want to make that pie, yum. 😀
Your photography is so beautiful!
Joy says
Great recipes! I especially like the corn fritter. Everything is better fried 😀 Great custard recipe.
Kristen says
That pie looks delightful. Blueberries go so well with peaches…especially fresh ones.
I am afraid I could eat an entire batch of those fritters. They are perfect.
The salad! I wish my garden's tomatoes would start turning red. I am dying for a fresh tomato salad.
Pure Mama says
Those fritters? and that tomato salad? and that dessert? wow… can I just say two things: yum and what time is dinner? 🙂 Oh, and great job!!
JillyAn says
Your pictures are stunning…as usual. Makes me feel like a really crappy photographer…LOL The recipes looks wonderful as ususal. A tip on working with spectrum…use half butter or if going vegan…half non-hydrogenated earth balance vegan margarine. Spectrum acts a little strange by itself. I find that Tropical Traditions organic palm shortening behaves more like the old unhealthy crisco…LOL.
anniebakes says
I'm so glad my lunch just arrived, this posting made me HUNGRY!! Have a great weekend,
anne
http://www.anniebakes.net
Mo says
I got so excited when I saw the title of this thread! Peaches and blueberries are SOULMATES. <3
Everything looks wonderful, especially the pie. 🙂
Isabelle says
What a gorgeous summer meal! I love how you've let all the beautiful ingredients speak for themselves in the dishes… it can be easy to get carried away with fancy dishes, when the best thing to do is to let good ingredients and simplicity do the work for us. 🙂
Can't wait to try that peach and blueberry pie. That combination always screams summer to me.
Monet says
I love corn fritters…and I can only imagine how great they must taste with fresh summer corn. I love how these recipes utilize all the beauty of summer. And I love you you used greek yogurt in your custard recipe. Yummy!
Neo-Homesteading says
Everything looks so remarkable and delicious!
Lazaro Cooks! says
I am a big fan of corn fritters. Yours look great!
Have a great weekend, Chef D.
Lynn says
What a gorgeous pie – can't wait to try it!
Dionne Baldwin says
Now THAT would be the perfect start to a meal! That pie looks so fresh and amazing. Never had a corn fritter but I am going to. Those look good enough to EAT! And the salad is a given. I want to make that badly. That's the next salad I'm bringing my dad…
Katty's Kitchen says
Summer on three plates–so delicious!
Betty Ray says
You've got a trifecta here! Yum, yum and yum! I am so bookmarking these and plan to try my hand at them ASAP. I really need to find a market near me.
From the Kitchen says
I don't know whether I'd start with the pie or the corn fritters!! Delicious looking/sounding both. And I cannot wait for those tasty, colorful tomatoes to appear in our farmers' market–maybe tomorrow!
Best,
Bonnie
Samantha @ The Savvy Soybean says
This looks like an amazing vegetarian meal!! (I'd probably start with the pie, though =) ) I'm definitely bookmarking the corn fritter recipe as well. Cheers!
A Thought For Food says
If you live by my father's rules, this wouldn't be considered dessert because there's fruit in it. I disagree, but I guess it's a way to justify eating it for breakfast! 🙂
BusyB says
If I made that pie for my husband… I think he would just love me a little more!! lol!!! YUM thanks!
Rochelle says
Peaches and blueberries are one of my favorite pairings! And the tomato salad and corn fritters look perfect to go with it 😀
Catherine says
You have such a beautiful site! The pictures are incredible.
I love the sound of the pie. It looks absolutely scrumptious. Perfect warm weather dessert!
Yenta Mary says
That is an absolutely EXTRAORDINARY summer meal!!!
Julie M. says
There was a lot of sighing going on in the first part of your post, that tells me this pie MUST be delicious! I do the same exact thing when I'm truly enjoying my food. Your fritters and tomato salad are quintessentially summer to me as well. Everything you make always arouses my hunger!
Gloria says
OMG I love yur pie is beatiful, nice and yummy..is perfect I love peaches!! x gloria
Sarah says
The pie looks amazing! Delicious summer food. Corn is favorite around here.
Sarah says
The pie looks amazing! Delicious summer food. Corn is favorite around here.
Kayte says
Guys here are the same way…choice of cake or pie, it's always pie, peach pie being a particular favorite, just slightly behind the almighty apple pie. Yours looks wonderful with all those blueberries poking out, will give this a try as soon as peaches are more dependable here in Indiana. Corn fritters are a new thing to me…interesting, wonder if I could do those? Might give those a whirl, too. Thanks for sharing all the recipes.
The Manly Housewife says
Absolutely Brilliant! Just had our peach festival here and can't wait to try this. Thanks Chef!
Scott Duncan says
Yes! Yes! Yes!
~Lisa~ says
Oh wow! Love the pie filling. And grilled corn is so much more flavorful. My in laws are in NJ and they always bring down corn for us.