Peach Fillo Crinkle Pie Recipe
If you’re searching for a show-stopping dessert that mingles irresistible crispiness with juicy summer flavor, look no further than Peach Fillo Crinkle Pie. With ruffled folds of buttery fillo pastry woven with sun-ripened peaches and a creamy vanilla custard, every bite is a celebration of textures and taste. This pie is my go-to for brunches, celebrations, or whenever I want to wow a table full of friends. Served warm with a drizzle of honey and dollop of double cream, Peach Fillo Crinkle Pie is truly unforgettable.
Ingredients You’ll Need
This recipe uses a handful of beautiful ingredients that each bring something special: golden fillo pastry for crunch, juicy peaches for fruitiness, and a quick homemade custard that bakes right into the pastry’s nooks. Here’s what you’ll need, plus why you shouldn’t skip a thing:
- Fillo pastry (375g): The star of the show! Its delicate layers give the pie its signature crinkly look and crispy, flaky texture.
- Unsalted butter (150g, melted): Brushed onto each sheet, this boosts flavor and achieves melt-in-the-mouth crunch.
- Peaches (4 large, halved and thinly sliced): Fresh peaches bring juicy fragrance; preserved ones work in a pinch, offering lovely sweetness.
- Thickened (whipping) cream (300ml): Forms the lush base of our decadent custard, making every bite extra velvety.
- Caster sugar (¾ cup): Dissolves smoothly into the custard for a perfect, not-too-sweet finish.
- Eggs (3): Bind the custard and help it set around the crinkled pastry for a rich and airy bite.
- Vanilla bean paste (1 teaspoon): Adds real depth and beautiful aroma to both the custard and the peaches.
- Honey (to serve): A drizzle over the warm pie brings natural floral sweetness right at the end.
- Double cream (to serve): Lusciously thick cream for serving—optional ice cream works wonderfully, too.
How to Make Peach Fillo Crinkle Pie
Step 1: Prepare Your Fillo Pastry and Oven
The key to working with fillo pastry is to keep it pliable and tear-free. Take your pastry from the fridge and allow it to come to room temperature in its packaging. Preheat your oven to 180 degrees Celsius, fan forced, so your pie will go into a perfectly hot oven for maximum golden crispness.
Step 2: Assemble the Pastry Base
Grease a 30cm round baking dish generously with butter—there’s a lot of pastry crinkle coming, and you don’t want any sticking. Brush one sheet of fillo with melted butter and lay it in the dish from one side to the other. Fold any overhang back in to create a sturdy base edge. Repeat with three more sheets, rotating them each time, to give complete coverage and some lovely fluted edges.
Step 3: Crinkle, Coil, and Spiral
Now for the fun part that makes Peach Fillo Crinkle Pie so uniquely beautiful: Take a sheet of fillo, place the long side facing you and brush with butter. Layer a second sheet on top, brush again, then gather the pastry up into a concertina (accordion-style) fold. Gently coil this into a spiral, setting it in the center of your baking dish. Continue with more sheets, placing each new coil around the previous one until the whole tray is filled. The crinkles create airy pockets for the custard to seep in—don’t press them in too tightly!
Step 4: Tuck in the Peaches
This is where the magic really happens. Slot your thinly sliced peaches between the layers of crinkled pastry—wiggle them in wherever you see a gap, making sure every slice will get plenty of fruit. Whether you use super ripe fresh peaches or sweet preserved ones, they’ll bake down into jammy, sunshiney ribbons throughout the pie.
Step 5: Make and Pour the Custard
Whisk the thickened cream and caster sugar together until the sugar dissolves, then add vanilla bean paste and eggs, whisking until everything’s fully combined. Slowly and gently pour this fragrant custard over the entire pastry and peach assembly, aiming for the mixture to find its way into every crinkly crevice.
Step 6: Bake Until Golden and Set
Slide your assembled Peach Fillo Crinkle Pie into the preheated oven and bake for around 40 minutes. You’re looking for deeply golden, crisp peaks and a gently set custard. The kitchen will fill with dreamy vanilla and peach aromas signaling it’s ready. When it emerges, drizzle with runny honey while warm for the ultimate sticky, glossy finish.
How to Serve Peach Fillo Crinkle Pie
Garnishes
This dessert is gorgeous all on its own, but a few finishing touches can elevate it further. Try a sprinkle of icing sugar, extra fresh peach slices, or even a handful of toasted pistachios for color and crunch alongside the honey drizzle. A dollop of double cream on the side melts into the warm pastry for pure indulgence.
Side Dishes
Serve Peach Fillo Crinkle Pie as the grand finale to a summer brunch spread or a cozy family dinner. It pairs well with a simple fruit salad, a scoop of vanilla ice cream, or even tangy Greek yogurt if you’d like to keep things a bit lighter. A good cup of coffee or a crisp sweet wine makes the whole experience extra special.
Creative Ways to Present
You can turn Peach Fillo Crinkle Pie into mini desserts by assembling and baking them in muffin tins for individual servings—so cute and perfect for a party! Or, serve it straight from the baking dish for a rustic, family-style experience where everyone gets a mix of crispy edge and custardy center. Garnish with edible flowers for spring or tuck in a few fresh mint leaves for color contrast.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the Peach Fillo Crinkle Pie cool completely before covering it loosely with foil or plastic wrap. Store in the refrigerator for up to 3 days; the filling stays creamy and the pastry remains surprisingly crisp.
Freezing
For longer storage, Peach Fillo Crinkle Pie can be frozen. Cut into slices and wrap each piece tightly in plastic wrap and foil. Store in an airtight container for up to one month. Thaw overnight in the fridge for best results.
Reheating
To recapture that just-baked crispiness, reheat individual slices in a 160 degree Celsius oven for around 10 minutes. This revives the crunchy top and keeps the custard soft and lovely—just like it came out fresh. Avoid microwaving so the fillo stays crinkly not soggy!
FAQs
Can I use other fruits besides peaches?
Absolutely! While peaches shine in this recipe, nectarines, apricots, plums, or even berries all work beautifully with the fillo and custard. Adjust sweetness and baking time if using softer fruits.
What if my fillo pastry tears?
No worries if a sheet rips—fillo is very forgiving, and the layered, crinkled look means little tears get hidden in the folds. Just layer another sheet on top and continue crinkling as planned!
Do I need to thaw frozen fillo before using?
Yes, always fully thaw frozen fillo pastry in its packaging at room temperature before you start. This prevents cracking and lets you shape those lovely, soft crinkles that make Peach Fillo Crinkle Pie irresistible.
How do I prevent the pastry from getting soggy?
Make sure to bake your pie until the fillo is deeply golden and crisp. Allow it to cool slightly before serving, which helps the custard set and the pastry stay crisp. Avoid covering while warm, as steam can soften the top.
Can I prepare the pie a day in advance?
You can assemble the crinkle pie (minus the custard and peaches), cover it, and refrigerate overnight. When ready to bake, slot in the peaches, pour over the custard, and bake as directed for amazing fresh results.
Final Thoughts
Honestly, if you’re ready to win friends and influence dessert lovers, this Peach Fillo Crinkle Pie is calling your name. It’s a burst of buttery crunch, creamy custard, and sun-kissed fruit in every forkful. Trust me, give it a go—your kitchen will smell heavenly, and those golden, crinkly layers will have everyone asking for a second slice!
Print
Peach Fillo Crinkle Pie Recipe
- Total Time: 1 hour
- Yield: 1 30cm round pie 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fresh peaches and a creamy custard nestled within layers of crispy fillo pastry in this Peach Fillo Crinkle Pie recipe. Perfect for a sweet treat any time of the year.
Ingredients
Fillo Pastry:
- 375g Antoniou Fillo Pastry
- 150g unsalted butter, melted
Peaches:
- 4 large peaches, halved and thinly sliced (fresh or preserved)
Custard:
- 300ml thickened cream (whipping cream in the US)
- ¾ cup caster sugar
- 3 eggs
- 1 teaspoon vanilla bean paste
To serve:
- Honey
- Double cream
Instructions
- Preparing the Pastry: Take Fillo Pastry out of the fridge to come to room temperature. Preheat oven to 180°C.
- Assembling the Pastry: Grease a baking dish. Layer Fillo Pastry sheets, brushing with butter, and add peach slices between layers.
- Making the custard: Whisk cream, sugar, vanilla, and eggs. Pour custard over the pastry and peaches.
- Baking: Bake at 180°C for about 40 minutes until golden.
- To serve: Drizzle with honey and enjoy warm with double cream or ice cream.
Notes
- You can use fresh or preserved peaches based on availability.
- Ensure the custard is evenly distributed over the pastry layers for a delicious outcome.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Peach Fillo Crinkle Pie, Peach Pie, Fillo Pastry Recipe, Custard Pie
