Sweet & Creamy Peach Buttermilk Pie

PeachButtermilk
This pie is the perfect Mid-Summer treat! Fresh, Georgia Peaches in a creamy vanilla custard, and topped with a dash of cinnamon. It tastes like the best peach cobbler you have ever had.

Peach Buttermilk Pie

Filling
1 ¾ cups Peaches, peeled* and sliced 1/2" thick 
1 ¼ cups Sugar
¼ cup All Purpose Flour 
1 cup Whole Buttermilk
½ tsp Vanilla
3 Large Eggs, lightly beaten
¼ cup Unsalted Butter, melted
¼ tsp Ground Cinnamon

*(Note: For a rustic peach pie, you can leave the skin on!)

For Assembly
1 Bottom Pie Crust in a 9" Pan

This recipe has been broken into four steps: Par-Baking the Pie Crust, Mixing the Filling and Slicing the Peaches, Assembling the Pie and Baking the Pie.

Step One: Directions for Par-Baking Pie Crust
Note: Par-Baking the crust means we are going to partially bake it without the filling so the bottom is crisp and not soggy!

  1. Pre-heat oven to 400° F.
  2. Par-bake the crust by lining the crust with parchment paper and filling it all the way to the top of the pie with pie weights (or dried beans!). 
    Tip: Do not skip this step. It is imperative for a crispy crust. If you do not have parchment paper, a few coffee filters will do!
  3. Bake the weighted pie for 30 minutes on the bottom rack. 
    Tip: I like to place my pie on a baking sheet. It makes it easier to move in and out of the oven as well as rotate!

Step Two: While the Crust is Par-Baking, Peel and Slice the Peaches and Mix the Custard Filling

  1. Combine sugar and flour in a large bowl. Mix until completely combined. 
  2. Add buttermilk, vanilla, and eggs. Mix until completely combined.
  3. Slowly pour melted butter into the buttermilk mixture. Mix until completely combined.

Step Three: Assembly

  1. Remove weighted pie from the oven after 30 minutes. Lower the oven temperature to 350° F. Carefully remove the pie weights (or beans) as well as the parchment paper. 
    Tip: The easiest way to remove the pie weights AND the parchment simultaneously is to use your fingers to bring all four corners of  the parchment together in the center and lift up at once. 
  2. Pour the peeled and sliced peaches along the bottom of the crust in a circular pattern. Sprinkle the peaches with cinnamon.
  3. Pour the custard filling on top of the peaches. 
Step Four: Baking
  1. Place the pie back in the oven on the middle rack. Bake for 50 minutes. 
  2. After 50 minutes, if the filling is set (not too jiggly in the center) remove the pie from the oven. If the pie is still too jiggly in the center, return it to the oven for 5 – 10 minutes until set. The pie is done with the crust is browned and the filling has set in the center.
    Note: In my oven it took an additional 15 minutes for the center to set, so it took a total of 65 minutes AFTER the blind bake to be baked completely. If you use the "Convection" setting on your oven, the time will be shortened.
Allow the pie to cool on the counter for 2 hours before placing in the refrigerator to completely cool.

Serve pie lightly warm with whipped cream.
This pie will last in the refrigerator for up to 4 days. 
Tip: Do not cut into a hot pie; it needs to set first. Allow it to cool completely, cut a slice, and then microwave each slice to re-heat.
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