Georgia Peach Cream Pie

When peaches are at their late-summer peak, this is the pie that earns the counter space. The custard cooks gently over a double boiler so the milk never scorches and the cornstarch and flour have time to thicken without going pasty. Egg yolks go in once the base has thickened, tempered into the hot mixture so they enrich the custard without scrambling. A pat of butter and a teaspoon of lemon juice finish it off, the lemon brightening up what could otherwise be a one-note sweetness. The peach build matters: a layer of sliced fresh peaches sits at the bottom of a fully baked pie shell, the cooled custard goes over the top, and more peaches crown the surface. Chill thoroughly so the custard sets properly. Serve with billowing whipped cream piped or dolloped over the top, ideally on a hot afternoon with iced tea on the side. Pairs beautifully with a shortcrust base.

Pro Tips

• Use a properly baked, fully cooled pie shell. A warm shell turns the bottom layer of peaches mushy and the custard weeps.
• Temper the egg yolks slowly: whisk a ladle of hot milk mixture into the yolks first, then stream the warmed yolks back into the pot. Dumping yolks straight in scrambles them.
• Press a piece of plastic wrap directly onto the surface of the cooling custard to prevent a skin from forming.
• Pick peaches that are fragrant and yield slightly to pressure. Rock-hard supermarket peaches won’t soften enough at the chill stage.

Variations

• Add a teaspoon of pure vanilla extract to the custard with the lemon juice for deeper aromatic notes.
• Swap a graham cracker or vanilla wafer crust for the standard shortcrust to play up the icebox-pie feel.
• Sub in fresh nectarines or a half-and-half mix of peaches and raspberries for a different fruit profile.