Peach Custard Pie With Streusel Topping
Ready In: 1 hr 15 mins
Serves: 8
Yields: 1 pie
Ingredients
Crust
- 1 1⁄3 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 cup shortening or 1⁄2 cup butter
- 3 -4 tablespoons water
Filling
- 4 medium size peaches
- 1 (8 ounce) container sour cream
- 3 egg yolks
- 1 cup sugar
- 1⁄4 cup flour
- 1 teaspoon vanilla extract
Streusel Topping
- 4 tablespoons butter
- 1⁄2 cup flour
- 1⁄4 cup sugar
- 1 teaspoon cinnamon (optional)
Directions
- Preheat oven to 425°F.
- Crust:
- Combine flour, salt and butter with fork until crumbly.
- Add in water one tbs at a time until soft dough forms.
- Gather into a ball and roll out into a circle about 1/8 inch thick.
- Place 9 inch pie plate upside down on crust and cut off excess dough, leaving 1 inch overhang.
- Place crust into pie plate and arrange as you wish.
- Filling:
- Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. (Save any excess slices for garnishing the top of the pie if you wish.).
- Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches.
- Bake for 30 minutes until custard in mostly set.
- Streusel Topping:
- Combine butter, flour, sugar and cinnamon with your fingers until crumbly.
- Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.
- Note: If your crust browns too fast cover the crust with foil.
- Let pie cool and serve cold or warm.
- Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off