Roasted Peaches and Cream Pie

Of all the summer fruits and veggies, peaches have always been my favorites. Peach cobbler, peach crisp, peach smoothies, it doesn’t matter. If there are peaches in it, I’ll eat it. I waited until mid summer when they would be juicy and sweet to start my peach-a-thon and it was worth the wait.

This recipe is completely different than any peach pie I’ve made. The peaches are roasted and set in a custard filling. Roasting them before putting them in the pie gets rid of some of the natural moisture so the pie won’t be runny. If you skip this step there will be too much juice for your custard to set properly.

Peel the peaches.

Cut the peaches in half and remove the pits

Put peach halves on baking sheet and bake for 30 minutes.

Cut peach halves into quarters and put in prebaked pie shell.

Pour custard over peaches and bake.

 

This recipe was inspired by Cooks Country Magazine – June issue.

3 Comments

  1. Sassy Chef Recipes
    July 19, 2011

    Oh! That pie is such a beauty, I would love to have some! You’re lucky, peaches are so expensive from where I am.. 🙁

    Reply
  2. ray Frazier
    December 30, 2013

    I’m going to try this lovely pie recipe for the new year. I’m starting 2014 off with this yummy creamy peach pie ray Frazier signature.Sacramento California..thank you so much for this yummy recipe.

    Reply
  3. Pat
    July 20, 2018

    There didn’t seem to be much custard and mine was a lot darker because of the cinnamon and vanilla. I wish I had the original Cook”s Country recipe.

    Reply

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