Peach Custard Pie With Streusel Topping
This pie is the best pie I have ever tasted. No Joke! I love this so much and my peach crazed hubby loves it even more! You can't go wrong with this yummy pie. The filling is just perfect and the streusel topping gives it a nice crunchy layer on top. Mmm... its amazing!
- Ready In:
- 1hr 15mins
- 1 1⁄3 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 cup shortening or 1/2 cup butter
- 3 -4 tablespoons water
- 4 medium size peaches
- 1 (8 ounce) container sour cream
- 3 egg yolks
- 1 cup sugar
- 1⁄4 cup flour
- 1 teaspoon vanilla extract
- 4 tablespoons butter
- 1⁄2 cup flour
- 1⁄4 cup sugar
- 1 teaspoon cinnamon (optional)
- Preheat oven to 425°F.
- 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.
- 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.
- 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.
MY PRIVATE NOTES
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Sure wish I’d have trusted my instincts. I have no idea why this pie should be baked in such a hot oven. My crust was burned to a crisp in 20 minutes and so, the custard was underdone when I had to take it out. I checked with seven cookbooks (lots of Amish and Penn Dutch cookbooks with numerous pie recipes). Anything begun at temps over 400 degrees are turned down to 350 degrees after 10 minutes. Only pies with vegetables or meat that need to be cooked through (I.e. mincemeat or pumpkin) need the hot oven. Most custard pirs are baked at 350 or 375 degrees, some even at 325. What I did have was a beautiful flavor, and quite simple. I’ll try it again, but at a more reasonable oven temperature.
Yum! This is delicious cold. I found that 425 caused it to brown to fast so I would recommend a lower temp and/or covering the pie with foil. Because it cooked so fast when it came time to add the streusel it wouldn't really stick around the edges because they were "baked" firm already. I would definitely make this again with a couple changes. 1) Lower temp to 375 2) Add the streusel right away 3) Cover with foil for first 30 minutes. 4) Use a DEEP pie dish. 5) Add a little lemon zest to the cream mixture