How to keep a pie crust from getting soggy?

Before filling, brush the bottom crust with an egg wash (1 egg beaten together with 1 tablespoon water). As the pie bakes, the egg will form a barrier between the crust and the filling.

Do you peel peaches before baking in a pie?

It's not necessary to peel peaches before baking; it’s personal preference. The skins will soften and bake into the pie, and can provide more color. I prefer removing the skins in this recipe, for a smoother, more even texture.

How to tell when peach custard pie is done?

A custard pie is done when the edges are set and the center still jiggles slightly (like Jell-O) but isn’t liquid-y. A toothpick (or knife) inserted about 1 inch from the center should come out mostly clean.

What are pie weights?

Pie weights are small ceramic or metal balls that are used as a temporary filling to pre-bake pie crusts. They provide enough weight to keep the crust from puffing up during baking.

Peach and Blueberry Pie Recipe | A Well-Seasoned Kitchen®

Ingredients

Scale

1 cup granulated sugar
3/4 cup skim or 2% milk – See Note below
3/4 cup nonfat, plain Greek-style yogurt
2 large eggs, beaten
1/4 teaspoon almond or vanilla extract (can use both)
2 tablespoons all-purpose flour
2 teaspoons cornstarch
Pinch of salt
1 prepared pie crust for a 9-inch deep dish pie plate (my favorite is Easy Flaky Pie Crust) – see Note below
1 heaping cup fresh blueberries
1 heaping cup peeled, sliced, pitted fresh peaches

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Instructions

Bring the custard ingredients and fruit to room temperature.
Position rack in lower third of oven and preheat to 400 degrees F. Lightly spray a deep 9-inch pie pan with nonstick cooking spray.
In a medium bowl, whisk together sugar, milk, yogurt, eggs and vanilla until well blended. Whisk in flour, cornstarch and salt until smooth and set aside.
On a lightly floured surface, roll pie crust into a 13 to 14-inch circle. Place crust in pie pan and trim so it overhangs edge evenly by about 1 inch. Fold edges under and crimp or flute. Place the pie pan on a baking sheet. Prick bottom of crust all over with a small fork. Refrigerate for 30 minutes.
Arrange blueberries in the bottom of the crust and top evenly with the sliced peaches. Pour the custard filling on top (and some of the fruit will float, but this won’t affect the final results). You may have a small amount of custard filling leftover, depending on the depth of your pie dish. Bake for 25 minutes.
Gently remove pie from oven and cover edges of crust with foil or a pie crust shield to help prevent over-browning.
Reduce heat to 350 degrees F and return the pie to the oven. Bake 20 to 25 minutes (for a total cook time of 45 to 50 minutes). The pie is done when the edges are set and the center still jiggles slightly, like Jell-O, but isn’t liquid-y. A toothpick (or knife) inserted about 1 inch from the center should come out mostly clean.
Let cool for 1 1/2 hours. Pie will settle during cooling. Serve warm or chilled.

Notes

Note on milk: At sea level, the pie can take 7 to 10 minutes longer to cook when using 2% milk instead of skim.

Note on peaches: I start with 2 large peaches, then select the best-looking pieces for the pie. You can eat any leftover slices while the pie is baking! I slice the peaches around 1/4-inch thick. If your peaches are very ripe and juicy, after slicing, blot with a paper towel to remove the excess moisture and add 1 teaspoon cornstarch to the custard mixture.

Note on pie crust: Make sure you have a crust that is large enough for a deep dish 9-inch pie plate.

Make ahead: This pie can be prepared, cooled completely, covered, and refrigerated for up to 2 days. To ensure a no-soggy crust, before adding the fruit, brush the bottom of the crust with an egg wash (1 egg beaten with 1 tablespoon water). This magically forms a barrier between the crust and the filling as the pie bakes.

High altitude adjustments: For elevations up to 7,500 feet, no changes are necessary. At above 7,500 feet, make the following adjustments:
1. Use a ceramic or metal pie plate, not glass.
2. Blind bake the crust first: Preheat oven to 375 degrees F. Roll crust into a 12-inch circle, fit into pie pan, trim, and crimp edges. Refrigerate for 30 minutes. Prick crust bottom all over with a fork, line with parchment or foil, and fill with pie weights. Place on a rimmed baking sheet and bake 20 minutes. Remove weights and parchment/foil and bake 5 more minutes. Cool slightly.
3. Reduce sugar in the custard mixture by 2 tablespoons.
4. Add 1 extra egg yolk to the custard mixture.
5. Reduce oven temperature by 25 degrees F – bake filled pie at 375 degrees F for the first segment, then reduce to 325 degrees F for the remainder.
6. Adjust baking time: about 20 minutes at 375 degrees F, then 18 to 22 minutes at 325 degrees F, for a total of 38 to 42 minutes.

Author: From "Fresh Tastes" by Lee Clayton Roper
Category: Desserts, easy entertaining
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 274
Sugar: 30.2 g
Sodium: 179.6 mg
Fat: 8.9 g
Saturated Fat: 2.3 g
Carbohydrates: 43.7 g
Fiber: 1.6 g
Protein: 5.9 g
Cholesterol: 47.8 mg