Peach and blueberry custard pie

Last week I shared the story of how my dear friend Carol Ann and I got to know each other, and showed pictures of the peach and blueberry custard pie I made following the recipe she gave me. It was really delicious, and unfortunately I don’t have a photo of it because we ate it all!

She has very kindly allowed me to share her recipe, and here it is:

  • 2 tblsp lemon juice
  • 3 cups of sliced peaches, sliced
  • 1-1½ cups blueberries
  • 1 cup sugar
  • 2 tblsp quick tapioca
  • 1/2 tsp salt
  • pastry for 2 crust pie
  • 2 tblsp butter


  • 4 eggs beaten slightly
  •  5 tblsp milk
  •  5 heaped tblsp flour
  1. put the fruit in a large bowl and sprinkle over the lemon juice
  2. mix sugar,  tapioca and salt and add to fruit, let stand 15 minutes.
  3. to make the custard Meanwhile make custard – stir all the ingredients together and mix thoroughly
  4. line a buttered pie dish with pastry, reserving some for the top
  5. drain the fruit then add a little of the custard mixture
  6. put fruit into the pastry case and add as much of the custard mix as you want/need, leaving a little for the topping
  7. dot with butter
  8. top with pastry, as a whole round or as a lattice, brush on the remains of the custard and sprinkle with sugar to glaze
  9. sprinkle lightly with granulated sugar and bake 45-50 minutes at 425°F, 200º, gas mark 6
  10. (useful to put on a baking sheet or tray in case it spills) check as it comes up to time as the topping can catch
  11. I put my pie on a cookie sheet in case of spillage. Watch carefully after 45 min.
  12. Enjoy!!!!

I have to confess I slightly adjusted the recipe, I did not add the sugar, salt or butter, and I had no tapioca so that was left out. Also I made instant custard with Bird’s custard powder, about half a pint; I think I should have made more, and I forgot to use the custard to glaze the top. I used a sweet crust pastry, three parts plain flour to one part icing sugar, 2:1 added butter (i.e. 2 oz butter to 4 flour/icing sugar), plus 1 egg yolk for each six oz dry pastry ingredients – if it seems too dry, add another egg yolk, or a little cold water.



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