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
Scale
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.
