Today, I’m extremely excited to introduce to you Carrie of Bakeaholic Mama. Actually, who am I kidding? She doesn’t need any introduction because if you haven’t discovered her blog yet, you must be living under a rock! She’s come to share an incredibly unique pie recipe: Peach and Thyme Custard Pie. Take it away Carrie! 


Hi guys! I am thrilled to be guest posting here today for Marnely. For those of you who do not know me, my name is Carrie and I am a New England based food blogger.  I am also the mom of three, a wife, former preschool teacher  and now a wannabe baker. Growing up in New England, our growing seasons have always been pretty short. Therefore my mom would spend the last weekends in August picking fruits and vegetables, then canning and freezing them so we could make them last through the long winters.

My favorite thing to harvest late summer, has always been native peaches. They are typically smaller, not quite as juicy, but every bit of delicious as those larger ones found in the southern parts of the country. As soon as those peaches were ripe, mom would bake us peach cobbler served with ice cream, and then the rest of her peaches were always used in her famous peach jam. I always thought the jam was best before it made it’s way in to the jars, eaten warm with a spoon… no toast needed!

As much as I love the memories of canning with my mom as a little girl, I am not much of a canner myself. So instead of taking my fruits and putting them into jams and jellies, I opt for baked treats.

Thyme & Stone Fruit Custard Pie

This pie is made with a basic all butter pie crust filled with a bit of spice thanks to the cinnamon. The center is a sweet, rich, creamy custard, paired with tart native peaches and a bit of thyme. Great served warm or cold (though I prefer room temperature!)

Peach and Thyme Custard Pie

The perfect end of summer pie recipe, this New England inspired Peach and Thyme Custard Pie will have you clamoring for more!
Print Recipe
Thyme Stone Fruit Custard Pie


For the crust:

  • ½ cup cold butter cut into small cubes
  • 1 ¼ cups unbleached all purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • ¼ cup cold buttermilk

For the filling:

  • 2 large eggs
  • 1 ¼ cups milk
  • 3 tablespoons unbleached all purpose flour
  • 1 teaspoon cinnamon
  • ¾ cup sugar
  • ¼ cup dark brown sugar
  • 1 tablespoon fresh thyme
  • ¼ teaspoon salt
  • 3 cups fresh peaches pitted and sliced (I like to leave the skin on)


  • To prepare your crust, work butter into flour, salt, sugar and cinnamon  with your fingers or a pastry blender, until the butter is evenly coated in flour and broken down into pea sized bits and thin disks.
  • Slowly pour in the cold buttermilk and quickly work the dough until it starts to come together (it should still be just a tad shaggy looking).
  • Form dough into a disk, wrap in plastic wrap and refrigerate for at least one hour.
  • Once dough has chilled, preheat oven to 350.
  • Roll dough out on a lightly floured surface until it is about ? inch thick.
  • Gently transfer dough to a 9 inch pie plate, crimp as desired and set aside.
  • In a mixing bowl whisk eggs, milk, flour, cinnamon, granulated sugar, brown sugar, thyme and salt together until smooth.
  • Place peeled peaches in the bottom of the unbaked pie shell, pour custard filling over the top.
  • Bake at 350 for 40 minutes, or  until it only jiggles slightly in the center.
  • Remove from oven and allow to sit for 30 minutes before slicing and serving.

 Be sure to follow Bakeaholic Mama over on Facebook, Twitter, Instagram, and Pinterest! Craving more pies?  Check out this list of delicious pies from her blog: 

Perfect Butter Pie Crust

Nutella Marshmallow Pie

Dark Chocolate Ganache Pie with a Biscoff Cookie Crust

Coconut Banana Brownie Pie

Brown Sugar Pumpkin Pie with Honey Sweetened Meringue

Buttermilk Sugar Cream Pie

Summer Sangria Pie

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