Peach Custard Pie with Cobbler Crumble Topping

Prepare the Crust

1. Place the pie crust into a 9-inch pie dish and press it gently into the edges and base. Do not prick the bottom, as the crust needs to hold the filling. Bake in a preheated oven at 425°F for about 5 minutes until slightly set but not browned. Remove and allow it to cool.

Prepare the Peaches

1. Place the sliced peaches into a mixing bowl. Add the lemon juice, brown sugar, flour, and a pinch of salt. Gently toss until the peaches are evenly coated and slightly glossy. The mixture may look juicy, which is expected.

Make the Custard

1. In a separate mixing bowl, whisk together the sugar, flour, salt, cinnamon, and nutmeg until combined. Add the eggs, milk, cream, and vanilla extract. Whisk until the mixture is smooth and slightly frothy with no visible lumps.

Assemble the Pie

1. Arrange the peaches evenly across the base of the cooled crust, spreading them into an even layer. Slowly pour the custard mixture over the peaches, allowing it to settle into all the gaps. The filling should look fluid but evenly distributed.

Prepare the Crumble

1. In a mixing bowl, combine the flour, brown sugar, and salt. Add the cold butter cubes and rub them into the dry ingredients using your fingertips or a pastry cutter until the mixture becomes crumbly with small and medium-sized pieces.

Add the Topping

1. Scatter the crumble evenly over the top of the pie. Keep the texture loose and do not press it down, as this allows it to bake into a tender, crumbly topping with lightly crisp edges.

Bake the Pie

1. Bake the pie at 350°F for 45 to 50 minutes. The topping should become lightly golden and the custard should be set with a gentle wobble in the center. If the crust edges brown too quickly, cover them loosely with foil during baking.

Cool Before Serving

1. Remove the pie from the oven and allow it to cool for at least 1 hour. The custard will continue to firm up as it cools. Slice once set for clean portions.