Peach Custard Pie

READY IN: 1hr 55mins




  • Place prepared unbaked pie shell in the freezer for 15 minutes; preheat oven to 425°.
  • In a large mixing bowl, whisk the sour cream, sugar, egg yolks, flour, and vanilla together until smooth; set aside.
  • Arrange peach slices in the chilled pie shell in tight, stacked concentric circles; you don't have to make it look perfect, just relatively neat.
  • Slowly and evenly pour the sour cream mixtgure over the peaches.
  • Gently shake the pan to help the mixture settle between the peaches.
  • Place the pie on the center oven rack; bake for 30 minutes.
  • Meanwhile, to make the streusel topping: combine the flour, sugar, and butter in a mixing bowl; toss to blend.
  • Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
  • Remove pie from oven and lower oven temperature to 400°.
  • Dump the streusel in the center of the pie, spreading it evenly over the top with your hands.
  • Tamp it down very gently.
  • Return pie to oven, placing it so the part that faced teh back of the oven now faces forward.
  • Continue to bake for about 25 minutes or until the topping is golden brown--may tent loosely with aluminum foil during the last 10 minutes to prevent overbrowning.
  • Transfer pie to a wire rack; let cool at least 2 hours; once cooled to room temperature, cover loosely with foil and refrigerate before serving.