Peach and Corn Custard Pie
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| Serves | 8 |
| Prep time | 1 hour, 30 minutes |
Ingredients
- 1 10 pie crust
- 3-4 Medium peaches (skin removed)
- 2 Ears corn (cooked, kernels removed from cob (about 2 cups))
- 1/2 cup sugar
- 1 tablespoon instant tapioc
- 2 cups heavy cream
- 2 Large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
Note
To skin peaches (or any other soft fruit)
- Make an X with the tip of a knife in the skin.
- Put peaches into boiling water for 30 seconds
- Remove fruit and plunge into an ice bath
- Skins should pull away easily
Directions
| Step 1 | |
 Preheat oven to 350 F Put crust into a 10" pie pan, crimping edges to make a order to contain the filling. Line crust with foil or parchment and cover bottom with rice, beans or pie weights and bake for 10 minutes. Remove crust from oven, lift out foil and weights, and return the crust to the oven for another 10 minutes | |
| Step 2 | |
 Put skinned peaches and corn kernels into a bowl, and gently mash with a potato masher. You want to rough up the peaches, not smash or puree them. | |
| Step 3 | |
| Toss peaches and corn with tapioca, sugar and salt Turn this mixture out into the pie shell | |
| Step 4 | |
 Use the same bowl the filling mixture was in to mix the custard. Put in eggs, cream and vanilla and beat gently to combine Pour over peach mixture | |
| Step 5 | |
 Use a crust protector or a ring of foil to protect the edges of the crust, and bake for 45-55 minutes. A thin knife should come out clean. The filling may seem a little jiggly, but it will set as it cools. | |