If you have ever dreamed of a summer dessert that bursts with fruity goodness and creamy comfort, look no further than this Peach Custard Pie with Streusel Topping Recipe. This pie brings together perfectly ripe peaches, a luscious custard filling, and a delightfully crumbly streusel topping for a dessert that feels at once nostalgic and refreshingly unique. Whether you’re hosting a family gathering or simply craving a slice of sunshine, this pie’s rich textures and layers of flavor will win your heart from the very first bite.
Ingredients You’ll Need
This Peach Custard Pie with Streusel Topping Recipe calls for simple ingredients that work in harmony to create a dessert that’s truly more than the sum of its parts. Each component plays a vital role—from the juicy peaches setting the fruity base to the custard providing a smooth richness and the streusel adding a satisfying crunch on top.
- 1 9 inch pie crust: Use your favorite store-bought or homemade crust as the perfect buttery foundation.
- 5 medium peaches (about 5 cups): Choose ripe, fragrant peaches for maximum sweetness and juiciness.
- 8 oz sour cream: Adds tangy creaminess that balances the sweetness wonderfully.
- 3 large egg yolks: These give the custard its richness and help it set.
- 1 cup sugar: Sweetens the custard just enough without overpowering the peaches.
- 1/4 cup flour: Helps thicken the custard so it holds nicely.
- 1 teaspoon vanilla: Adds a warm, inviting flavor that complements the peaches.
- 1/2 cup flour (for streusel): Forms the base of the crumbly topping.
- 1/4 cup sugar (for streusel): Sweetens and caramelizes the topping as it bakes.
- 4 tablespoons cold butter: Cut into the streusel to create that signature crumbly texture.
How to Make Peach Custard Pie with Streusel Topping Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 425 degrees Fahrenheit. This high temperature jumpstarts the cooking process, helping the crust to bake crisp and the custard to begin setting quickly. A hot oven is key for that perfect texture contrast everyone loves.
Step 2: Assemble the Peaches
Lay out your pie crust in the pan with love and care. Peel and slice your peaches—if you’re feeling artistic, arranging them in neat concentric circles creates a gorgeous visual on top, but honestly, you can simply pile them up for a rustic charm just like I do. The juicy peaches will be the star of this show.
Step 3: Mix the Custard
In a bowl, whisk together sour cream, egg yolks, sugar, flour, and vanilla until just blended. This custard mixture will envelop the peaches, providing a creamy layer that beautifully contrasts with their natural sweetness. Pour it evenly over the peaches, letting it seep into every nook and cranny.
Step 4: First Bake Phase
To avoid messy spills, place your pie pan on a baking sheet — sometimes the filling bubbles over as it starts to bake. Bake at 425 degrees Fahrenheit for 30 minutes, or until the custard begins to set. This step ensures that the pie forms a firm base before you add the topping.
Step 5: Prepare the Streusel Topping
While the pie is baking, combine the flour and sugar for the streusel topping. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. This topping will bake into a golden, crunchy layer that tops the pie with a delightful texture.
Step 6: Top and Finish Baking
After 30 minutes, sprinkle the streusel evenly over the semi-set pie. Return it to the oven and bake for another 15 minutes, or until the streusel is beautifully golden and a toothpick inserted into the custard comes out clean. Letting the pie cool at room temperature for at least an hour allows the custard to fully set and the flavors to meld together.
How to Serve Peach Custard Pie with Streusel Topping Recipe
Garnishes
A scoop of vanilla ice cream or a dollop of freshly whipped cream makes for a perfect complement to the warm, fruity, and creamy elements of this pie. A sprinkle of toasted almonds or a few fresh peach slices on top can add an elegant and tasty touch that will wow guests.
Side Dishes
For a full seasonal spread, serve your Peach Custard Pie with streusel next to lightly sweetened tea or a glass of chilled sparkling wine. On a brunch table, it pairs beautifully with crispy bacon or a light green salad to balance the richness.
Creative Ways to Present
Try serving individual slices with a drizzle of honey or caramel sauce to elevate the sweetness, or plate with a few fresh mint leaves for a pop of color and freshness. You can also turn this recipe into mini tarts for a charming party dessert that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie wrapped tightly in plastic wrap or covered with foil at room temperature if you plan to eat it within the day. For longer storage, keep it in the refrigerator for up to three days to maintain freshness and prevent the custard from spoiling.
Freezing
If you want to enjoy this Peach Custard Pie with Streusel Topping Recipe later, wrap it securely and freeze it for up to one month. Thaw overnight in the fridge and refresh the top under the broiler before serving for that crispy streusel texture.
Reheating
Reheat individual slices gently in a warm oven (about 300 degrees Fahrenheit) for 10-15 minutes. Avoid the microwave to keep the crust crisp and the custard nice and creamy without becoming rubbery.
FAQs
Can I use frozen peaches for this pie?
Absolutely! Just be sure to thaw them completely and drain any excess liquid to avoid a soggy crust. Using ripe, fresh peaches will give you the best texture, but frozen peaches work well in a pinch.
Is it necessary to peel the peaches?
Peeling is recommended for a smoother custard filling and a more delicate texture, but if you enjoy a bit of rustic charm and extra fiber, unpeeled peaches can work too.
Can I make the streusel topping dairy-free?
Yes, you can substitute the butter with a vegan butter or coconut oil. This may slightly alter the flavor and texture, but you will still achieve a lovely crumbly topping.
How do I know when the custard is fully set?
The custard should be mostly firm with a slight jiggle in the center when you gently shake the pie. A toothpick inserted into the custard should come out mostly clean, with no wet batter.
Can I prepare this pie in advance?
You can assemble the pie up to the point before baking and refrigerate it overnight. Add the streusel topping just before baking for the best texture and flavor.
Final Thoughts
This Peach Custard Pie with Streusel Topping Recipe is one of those delightful treats that feels like a warm hug on a plate. It’s perfect for sharing with friends and family, or to enjoy during a quiet moment when you want to treat yourself. I encourage you to dive in and make it for your next occasion—you’ll find it’s not just a dessert, but a memory maker!
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Peach Custard Pie with Streusel Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes (plus 1 hour cooling time)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peach Custard Pie combines juicy, fresh peaches with a smooth, creamy custard filling nestled in a flaky pie crust. Topped with a buttery streusel, this dessert offers a delightful blend of textures and flavors, perfect for summer gatherings or a comforting treat any time of year.
Ingredients
Pie Base and Filling
- 1 9-inch pie crust
- 5 medium peaches (about 5 cups), peeled and sliced
- 8 oz sour cream
- 3 large egg yolks
- 1 cup sugar
- 1/4 cup flour
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup flour
- 1/4 cup sugar
- 4 tablespoons cold butter
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is ready for baking the pie.
- Prepare Pie Crust and Peaches: Place the pie crust into your pie pan. Peel and slice the peaches and arrange them in a concentric circle on the crust, or simply spread them evenly across the crust.
- Mix Custard Filling: In a bowl, whisk together the sour cream, egg yolks, 1 cup sugar, 1/4 cup flour, and vanilla extract until the mixture is just combined and smooth. Pour this custard mixture evenly over the arranged peaches in the pie crust.
- Bake Initial Custard: Place the pie pan on a baking sheet to catch any overflow, and bake for 30 minutes or until the custard begins to set but is not fully firm.
- Make Streusel Topping: While the pie bakes, combine 1/2 cup flour and 1/4 cup sugar in a bowl. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Add Streusel and Continue Baking: After 30 minutes of baking, remove the pie briefly and sprinkle the streusel topping evenly over the custard. Return the pie to the oven and bake for an additional 15 minutes, or until the streusel is golden brown and a toothpick inserted into the custard comes out clean.
- Cool Before Serving: Remove the pie from the oven and allow it to sit at room temperature for at least one hour to fully set before slicing and serving.
Notes
- Peeling peaches is recommended for a smoother custard texture and better slice presentation.
- Using a baking sheet under the pie pan prevents messy oven spills due to potential overflow.
- Letting the pie cool completely is essential to allow the custard to set properly and avoid runny slices.
- You can substitute the sour cream with Greek yogurt for a slightly tangier flavor.
- This pie is best served fresh but can be refrigerated for up to 2 days.
