Peaches and custard pie

(8 ratings)

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  • Serves: 8

  • Prep time:

    including 10-15 minutes to chill the pastry
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe The ultimate comfort food to end a meal this buttery sweet pastry tart filled with sliced juicy peaches and custard is best served hot from the oven!


  • 1/2 x 375g packet sweet pastry
  • 415g can peach slices, drained
  • 150ml carton double cream
  • 1 medium egg
  • 1 level tbsp cornflour
  • 1 level tbsp caster sugar
You will also need:
  • 24cm (91/2in) round enamel pie plate

Either peaches in syrup or fruit juice can be used for this recipe, just drain them well before using.


  1. Set the oven to 220C/450F/Gas Mark 7 and place a baking sheet in the oven to heat up.
  2. Roll the pastry out on a lightly floured surface and use to line the pie plate. Prick the pastry with a fork. Press the prongs of the fork around the edge of the pastry to pattern it. Chill the pastry for 10-15 mins.
  3. Arrange the peach slices on the pastry. Lightly whisk together the cream, egg, cornflour and sugar to make a custard and pour over the peach slices.
  4. Place the pie plate on the hot baking sheet in the oven, and immediately reduce the oven temperature to 180C/350F/Gas Mark 4.
  5. Bake the pie for 20- 30 mins, until the custard has just set.
  6. Remove the pie from the oven and serve hot or at room temperature.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 255(kcal)
  • Fat 17.5g
  • Saturates 8.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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