Peach Custard Pie With Streusel Topping

READY IN: 1hr 15mins
YIELD: 1 pie




  • 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!