Blueberry-Peach Custard Pie

In this scrumptious and colorful Blueberry Peach Custard Pie, fresh seasonal fruits are combined together with a tangy, creamy, yogurt-based custard for a perfect summer dessert!

(Photo by Rick Souders)

This delicious recipe came from my dear friend Catherine Petros, and appears in my cookbook “Fresh Tastes.” The book’s recipe testers loved how the tangy, creamy, buttery flavor of the custard – and the crust – complemented the texture of the fruit. Many people fear the challenge of pie making, but this one is especially easy – and rewarding too!

Note that the pie takes around 7 to 10 minutes longer to cook when using 2% milk instead of skim.

Blueberry-Peach Custard Pie Recipe

In this scrumptious and colorful Blueberry Peach Custard Pie, fresh seasonal fruits are combined together with a tangy, creamy, yogurt-based custard for a perfect summer dessert!

• Author: (From "Fresh Tastes" by Lee Clayton Roper)
• Yield: 8 to 10 servings 1x
• Category: Desserts, easy entertaining

Ingredients

Scale 1x2x3x

• 1 cup sugar
• 3/4 cup skim or 2% milk
• 3/4 cup nonfat, plain Greek-style yogurt
• 2 large eggs
• 1/4 teaspoon almond or vanilla extract
• 2 tablespoons all-purpose flour
• 2 teaspoons cornstarch
• Pinch of salt
• 1 prepared pie crust (my favorite is Easy Flaky Pie Crust)
• 1 heaping cup fresh blueberries
• 1 heaping cup peeled, sliced, pitted fresh peaches

Instructions

1. Position rack in lower third of the oven and preheat to 400 degrees.
2. Spray a 9-inch pie pan with nonstick cooking spray.
3. In medium bowl, whisk together the sugar, milk, yogurt, eggs, and vanilla until well blended.
4. Whisk in the flour, cornstarch, and salt until smooth and set aside.
5. On a lightly floured surface, roll pie crust into a 12 inch circle.
6. Place crust in the pie pan and trim so it overhangs edge evenly by about 1 inch.
7. Fold edges under and crimp or flute.
8. Place the pie pan on a baking sheet.
9. Arrange blueberries in the bottom of the crust and top evenly with the sliced peaches.
   
10. Pour the filling on top (the fruit will float but this won’t affect the final results).
    
11. Bake for 25 minutes, remove from oven and cover edges of the crust with foil or a pie crust shield (see Tip below) to help prevent over-browning.
    
12. Reduce heat to 350 degrees and return pie to the oven.
13. Bake 20 to 25 minutes (for a total cook time of 45 to 50 minutes) or until a knife inserted at the center of the pie comes out clean.
14. Let cool for 1 and 1/2 hours.
15. Pie will settle during cooling.
16. Serve warm or chilled.

Notes

Tip for no-burn pie crust edge: To prevent the edges of a pie crust from over-browning before the pie center is done, simply cover it with a pie crust shield. I like the brand Mrs. Anderson’s Pie Crust Shield – easier and more reliable than covering the edge with foil.

Tip for no-soggy crust: If you want to make this, or any, pie ahead of time, brush the bottom of the crust with an egg wash (1 egg beaten with 1 tablespoon water) before baking. This magically forms a barrier between the crust and the filling.