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Peach Custard Mini Pie
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4.84 from 6 votes

Peach Custard Mini Pies

The creamy custard pairs perfectly with the sweet tanginess of the roasted peaches. These are some of my favorite pies.
Prep Time45 mins
Cook Time1 hr
Chilling Time1 hr 15 mins
Total Time3 hrs
Course: Dessert
Cuisine: American
Servings: 12
Calories:

Ingredients

Pie Crust

  • 2 1/2 cups (380 grams) all-purpose flour
  • 2 tablespoons (25 grams) white granulated sugar
  • 2 teaspoons kosher salt
  • 20 tablespoons (284 grams) cold unsalted butter cubed
  • 1/2 cup ice-cold water

Roasted Peach Filling

  • 2 pounds (908 grams) peaches
  • 2 tbsp lemon juice
  • 1 cup (200 grams) white sugar
  • Lemon zest from one lemon

Custard Filling

  • 3/4 cup (182 grams) sour cream room temperature
  • 1 (50 grams)large egg room temperature
  • 1 (20 grams) egg yolk room temperature
  • 3 tablespoons (38 grams) light brown sugar
  • 3/4 teaspoon almond extract
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 tablespoon all-purpose flour

Instructions

Pie Crust

  • Put the flour, sugar and salt in a bowl and stir to combine. Place the flour mixture into a food processor.
  • Cut the butter into 1/2-inch cubes and add it to the flour mixture. Pulse the dough until it is coarse and crumbly and the butter is about the size of peas.
  • Pour the mixture into a large bowl. Add 4 tablespoons of ice water and use a rubber spatula to toss together. Add the remaining water and mix into the dough until it starts to come together. It will still be slightly crumbly or shaggy but will hold together when squeezed into a ball.
  • Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become and overdeveloped and tough.
  • Divide the dough into 2 equal parts and shape each piece into disk 1-inch thick. Wrap each disk in plastic wrap. Reserve one disk for the mini pies and chill for at least 45 minutes.
  • Place the other disk in a freezer bag and place it in the freezer. Use it for another recipe. Pie dough can be frozen up to 6 months.

Roasted Peaches

  • Preheat the oven to 400 degrees F.
  • Cut the peaches into small chunks, about 1/2-inch. Please the peaches in a large bowl and add the lemon juice, the lemon zest and 1/2 cup sugar. Line a metal sheet pan with parchment paper, pour the peaches onto the pan and place in the oven.
  • Roast the peaches for 15 minutes and then stir the peaches. The peaches should begin the release their juices. Roast for another 10 minutes and then taste the peaches and add 1/4 cup sugar if you want the peaches sweeter. Roast the peaches for another 10-15 minutes, taste them and add another 1/4 cup sugar if you want them sweeter. At the is point roast the peaches until the peach syrup begins to bubble. When it begins to bubble, remove the peaches from the oven and scrape them into a heat-proof container to cool to room temperature.

Custard Filling

  • Put the sour cream and eggs in a medium-sized bowl and whisk together until thoroughly combined. Add the brown sugar, almond and vanilla extracts and salt and whisk until the brown sugar is dissolved into the custard. Sift the flour on top of the custard and whisk the mixture until no bits of flour remain.

Assembling the Pies

  • Remove the pie dough from the refrigerator and let it rest on the counter for 10 minutes. Roll it out to 1/8-inch thick. Cut out 4-inch circles and place each circle in a tin of a muffin pan. The dough should sit just above the top edge of the muffin tin.
  • Reroll the dough and cut out remaining dough and line the tins. Chill the pie dough in the tin for 10 minutes.
  • Preheat the oven to 375 degrees F.
  • Remove the chilled dough cups from the refrigerator. Fill each cup with about 2 tablespoons of the custard filling. Then spoon 1-1/2 to 2 tablespoons of the roasted peaches on top of the custard filling. The combination of custard and peaches should be at or near the top edge of the pie dough.
  • Bake the pies for 34-37 minutes. When the custard is firm and the peaches are bubbling remove the mini pies from the oven.
  • Immediatedly use the tip of a paring knife to loosen the edges of the pies from the muffin tins where the peach syrup has overflowed. Then use a small offset spatula to lift the pies out of the tin and place them on a cooling rack. The crust should be golden brown.
  • Do not let the pies cool in the muffin tins. It may be harder to get them out of the individual tins if they are allowed to cool.
  • Serve with ice cream, whipped cream or whipped crème fraiche.

Notes

  1. For this recipe the individual tins of the muffin tin I used are 2-1/2 inches wide by 1-inch deep.  If you are using a muffin tin with larger dimensions you may need to cut 5-inch or 6-inch dough circles.
  2. The muffin tins do not need to be buttered for this recipe.  
  3. The amount of custard and peaches for filling the individual pies is a guideline.  You may need more or less depending on the depth and width of the individual tins.