Vanilla Custard Stone Fruit Pie

Vanilla Custard Stone Fruit Pie

Crust:
8 Tbs. ice-cold butter, cubed into 1/2″ squares
1 1/2 cups all-purpose flour
1 large egg
1 Tbs. apple cider vinegar
1 pinch salt
2-3 Tbs. ice cold water

 

Preheat oven to 375 degrees.

Pulse all the ingredients in a food processor until beady and crumbly.

Transfer to a flour-dusted parchment paper. Use your hands and form into a disc.

Then, with a flour-dusted rolling pin, roll out the disc into a pie crust.

Transfer to a pie plate, fill with pie weights, and bake for about 35 minutes, until golden brown.

Allow to cool.

 

Vanilla Custard Filling:
3 large egg yolks
3 cups whole milk
1/2 cup sugar
1/3 cup cornstarch
1/4 tsp. sea salt
3/4 tsp. vanilla extract

 

Beat egg yolks in a medium bowl or glass measure and gradually stir in the milk until blended.

Mix the sugar, cornstarch, and salt in a large heavy saucepan. Gradually stir in a small amount of the milk mixture, making a smooth paste. Gradually stir in the remaining milk mixture until blended. 

Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, about 20 to 25 minutes. Boil and stir for 1 minute, then remove from heat immediately.

 

Set the pan in a larger pan of ice water to cool quickly. 

Stir occasionally and gently for a few minutes to speed up the cooling process. Stir in the vanilla.

Refrigerate until thoroughly chilled, at least 1 hour.

 

Assembly:
1 large peach, very thinly sliced
1 large pear, very thinly sliced

 

Pour the chilled vanilla custard filling into the cooled pie crust
Decorate with paper-thin slices of stone fruit, forming rosettes, if desired.