Amish Peach Pie
This traditional Amish peach custard pie from Berne, Indiana is summer baking at its simplest and most delicious. Fresh peach halves nestle into a flaky pie crust while a light custard made from just egg, flour, sugar, and butter bakes around them, creating the perfect balance of fruit and cream. No fancy techniques needed - just quality peaches and pantry staples for an authentic taste of Amish country. The secret is letting the natural sweetness of ripe peaches shine through this time-tested recipe that's been passed down through generations of Amish cooks.
Ingredients
- 1 egg
- 2 tablespoons all-purpose flour
- 1 cup granulated sugar
- ½ cup melted butter
- 4 to 5 fresh peaches, halved and pitted
- 1 unbaked pie shell
Instructions
- Prepare Your Oven and Pie Preheat your oven to 400°F. Have your unbaked pie shell ready in a 9-inch pie pan.
- Make the Simple Custard Base In a medium bowl, whisk together the egg, flour, sugar, and melted butter until smooth. This creates a light custard that will bake around the peaches.
- Arrange the Peaches Fill your pie shell with the fresh peach halves, placing them cut-side up. Nestle them snugly together – they'll shrink slightly as they bake.
- Add the Custard Pour the egg and butter mixture evenly over the arranged peaches, letting it settle into the spaces between the fruit.S
- Bake to Golden PerfectionBake at 400°F for 15 minutesReduce temperature to 300°F and continue baking for 50 minutesThe pie is done when the custard is set and lightly golden