Peach Custard Pie with Blackcurrant Coulis
Last summer, as the lucky recipient of some homemade blackcurrant juice, I wanted to come up with a recipe worthy of the gift, and this pie was the result.
Ingredients
Crust
½ recipe Vodka Pie Crust dough
Filling
1 egg plus 1 egg white
5 Tbsp. melted butter
2/3 cup white sugar
1/3 cup flour
1½ tsp. vanilla extract
¼ tsp. salt
3 medium or 4 small peaches
Coulis
1½ cups blackcurrant juice
¼ to 1/3 cup sugar
Directions
Heat oven to 400 degrees. Roll out the dough, line a 9-inch pie pan with it and crimp the edges. Blind-bake the crust. (For instructions on crimping and blind-baking, see How to Make the Perfect Pie Crust.)
Meanwhile, prepare filling: Whisk filling ingredients, except peaches, in a bowl (this is the custard). Peel peaches, cut them in half and arrange in baked crust, cut side down. Pour custard filling over all. Bake 10 minutes at 400 degrees, then reduce to 300 and bake until custard is brown and set in middle, 40 to 50 minutes.
While pie is baking, prepare coulis: Gently boil blackcurrant juice and sugar until reduced by about half. Cool. Enjoy the pie warm or chilled, with the coulis.
Suggestions
If you’re not as lucky as I was to receive already-made blackcurrant juice, you can make your own juice by cooking the berries (with water to barely cover) until they burst, then straining the juice overnight through a cloth-lined sieve. Or if blackcurrants aren’t available, make a raspberry coulis instead: puree the berries, strain out the seeds and whisk in powdered sugar to taste.
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