If there is one recipe that tastes like summer to me, it’s this one. My grandma’s old fashioned peach pie with custard filling. Sweet, ripe peaches nestled in decadent, creamy custard is like a little taste of heaven. One bite brings me right back to my grandparents farm in Goodell, Iowa and summertime as a child.
I am joining 5 other blogger friends today on a blog hop to bring you old-fashioned summer inspiration. Recipes, stories, ideas, DIY’s that remind us of summer’s from long ago. I love reminiscing about the past, especially with friends! I hope you will continue reading to the end of this blog post for links to their old-fashioned summer posts.
If you are new here, welcome! I am so excited you found me (Hi, I’m Heidi!) and Eleanor Rose Home. You can learn a little bit more about me and ERH here. I hope you sit back, get cozy, and enjoy this old fashion themed blog post!
This peach custard pie recipe comes from my grandma Cunningham. Grandma was strong, independent, and sensitive woman who loved Pall Mall cigarettes’, Pabst Blue Ribbon beer, crossword puzzles, time alone, and 60 Minutes on Sunday nights. She was not the motherly-grandma type who would give you anything you wanted to show affection. Rather, she was a woman who believed in tough love. She didn’t sugar coat anything, she wouldn’t let you win a game just because you were her grandchild (I know this from experience!), and she always told you the truth whether it stung a little or not. Grandma always wanted you to the best, independent version of yourself you could be. And that is how grandma showed affection and how you knew she loved you.
Some of the first memories that come to mind when I think of grandma Cunningham include food.
I will always remember grandma’s toast for breakfast. (She actually wrote about this in one of the last letters I received from her.) It was something about grandma’s butter to bread ratio. She always had just the right amount of butter smeared on white bread toast. And, you could always count on a pitcher of grape juice in grandma’s fridge to wash your breakfast down. If you came to grandma’s in the afternoon, she would put out Pringle’s or vanilla wafers on green Styrofoam trays (you know the kind they use for produce) for snacks. But, I think grandma’s peach pie is what really sticks out in my mind. It was always so delicious and I remember wanting to eat the luscious custard out of the entire pie. Grandma would never let that happen!
This peach pie recipe is unusual but extremely simple and easy to make. My mom, an avid cookbook reader, has never seen this recipe printed on the hundreds of cookbooks she has read! So, I am excited to be sharing my grandma’s unique and one of a kind peach pie recipe that I know you will love as much as my family.
Did you know that July is peak peach season?! Now is the perfect time to buy those beautiful, fresh peaches from the grocery store or the farmer’s market and whip up some old fashioned fresh peach pie.
Old Fashioned Peach Pie Ingredients
- Unbaked pie shell
- Salted butter, melted
- Fresh ripe peaches, halved
How to Make Grandma’s Old Fashioned Peach Pie
Start your pie with ripe peaches. I like to buy southern peaches that are a little under ripe at the grocery store, and then bring them home to ripen on our kitchen counter. This usually only takes a day or so. Soft peaches are typically sweeter and juicer, perfect for pie.
Peel your peaches with a sharp paring knife (a sharp knife is key) to remove the skin. Once peaches are peeled slice them in half (from end to end) and then remove the pit.
Place the four peach halves (pit side up) that have been peeled and pitted into the unbaked pie shell.
I bought a pre-made pie shell in a baking tin for this recipe, however you can certainly make your own pie dough from scratch. Or, you can also purchase pie dough and place that in your own pie baking dish as well. These days I like to take the help from the store whenever I can get it!
Next, the best part of the entire pie…the custard filling!
Beat the eggs in a bowl until they are nice and fluffy. Add in the milk and beat again. Beat in the combined sugar & flour until well incorporated. Finally, beat in the melted butter. The custard filling should be thick but also light and airy.
Pour the custard filling into the pie shell covering peaches and filling the entire shell.
Bake peach pie for about 45 minutes, until custard is set and top of pie has a crunchy outer shell. Allow pie to cool before serving. Cut into slices to serve or do what I did, take a fork and just dig right in! You will find it hard to resist eating all of the custard filling. If you can restrain yourself, and you have leftover pie, store covered in refrigerator.
I served our peach pie on these adorable, floral vintage dishes. These dishes reminded me of an old fashioned summer and I just loved the delicate floral details. I bought these plates from Spoon River Vintage on Etsy. While they do not have these exact plates any longer they do have these adorable mismatched salad plates, these mismatched dessert plates are beautiful, and I love the floral detail on these Edwin M Knowles dessert plates.
I would love to know if you make my grandma’s peach pie, leave me a comment here or tag me on Instagram if you do! It makes me happy to know a little piece of my grandma Cunningham will continue to live on here in this blog and through the generations of our family as we pass down her recipe.
For more old fashioned summer inspiration, check out the blog posts from a few of my talented blogger friends below. There is so much summer goodness from DIY’s, recipes, vintage home décor, and more!
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More Old Fashioned Summer Inspiration
Grandma’s Old Fashioned Fresh Peach Pie Course: DessertCuisine: AmericanDifficulty: Easy
With Custard Filling
8″ unbaked pie shell
2 tbsp. flour
2 tbsp. milk
2 tbsp. salted butter, melted
1 cup sugar
2 peaches, peeled & cut in half
- Preheat oven to 350 degrees.
- Beat eggs and add milk.
- Sift flour together with sugar. Add to milk and eggs. Add melted butter.
- Arrange peach halves in pie shell and pour custard in to fill.
- Bake for 45 minutes or until custard is set.
- Use fresh, ripe peaches for best results.
- Make sure custard is fully cooked by inserting a toothpick into the center of pie. If toothpick comes out clean, custard is set. If custard is still wet, place in the oven for another 10 minutes. Be sure to check on pie occasionally to ensure crust does not burn.