Peaches and custard pie

The ultimate comfort food to end a meal – this buttery sweet pastry tart filled with sliced juicy peaches and custard is best served hot from the oven!
Serves: 8
Prep time: 30 mins
Cooking time: 30 mins
Total time: 1 hr
Skill level: Bit of effort
Costs: Mid-price




    • 1⁄2 x 375g packet sweet pastry


    • 415g can peach slices, drained


    • 150ml carton double cream


    • 1 medium egg


    • 1 level tbsp cornflour


    • 1 level tbsp caster sugar


You will also need:

    • 24cm (91⁄2in) round enamel pie plate






    1. Set the oven to 220°C/450°F/Gas Mark 7 and place a baking sheet in the oven to heat up.


    1. Roll the pastry out on a lightly floured surface and use to line the pie plate. Prick the pastry with a fork. Press the prongs of the fork around the edge of the pastry to pattern it. Chill the pastry for 10-15 mins.


    1. Arrange the peach slices on the pastry. Lightly whisk together the cream, egg, cornflour and sugar to make a custard and pour over the peach slices.


    1. Place the pie plate on the hot baking sheet in the oven, and immediately reduce the oven temperature to 180°C/350°F/Gas Mark 4.


    1. Bake the pie for 20- 30 mins, until the custard has just set.


    1. Remove the pie from the oven and serve hot or at room temperature.



Nutritional information per portion



fat 17.5g saturates 8.5g calories 255(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.