Peach Custard Pie With Streusel Topping

Peach Custard Pie With Streusel Topping created by Swirling F.

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
Serves:
Yields:
Units:

ingredients

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!
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RECIPE MADE WITH LOVE BY

@Sarah in New York
Contributor
@Sarah in New York
Contributor
"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!"

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  1. Teri L.
    My family absolutely love this what a good way to use peaches.
  2. Rebecka S.
    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.
  3. wendysprague163
    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
  4. A. G.
    I unthawed a package of frozen peaches and the rave reviews continue. This is a winner. So easy to make and so tasty, too.
  5. darshakf57
    it is awesome! i made it on my honey moon and it was the best ever. we both loved it!
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