Peach Custard Pie

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Peach Custard Pie

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Ingredients
  

Pie & Filling

  • 1 9" Pre-made pie crust (or your own half pie crust recipe) Raw, not blind-baked.
  • 1 cup Greek yogurt sour cream also works
  • 3 large egg yolks
  • 3/4 cup sugar
  • 5 medium peaches, approx 1.5 lbs
  • 1/4 cup all-purpose flour
  • 1 tsp vanilla extract

Streusel Topping

  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 1/8 cup sugar

Instructions
 

  • Preheat oven to 425F
  • Roll out the pie crust to 1" larger than the pie plate, trim and crimp the edges.
  • Peel and slice peaches around the bottom of the crust.
  • Whisk the yogurt, yolks, flour, sugar, vanilla until smooth, and pour over the peaches.
  • Bake 30 minutes, or until the custard starts to set.

Streusel

  • Cut the butter into the flour until crumbly, then mix in sugar.
  • Remove the pie from oven, place a pie crust shield (see below), sprinkle the streusel over the centre of the pie.
  • Bake 15 minutes, or until knife inserted into the centre comes out clean.
  • Cool on a wire rack for an hour, serve warm with whipped cream and/or ice cream.

Notes

If you don't have a store-bought pie shield, you can make one with aluminum foil by gently wrapping some strips of foil around the edges of the pie crust. You do this to prevent the edges of the pie crust from burning.

 

Pie Crust

Makes 1 double pie crust (top and bottom, 9" pie plate)
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Ingredients
  

  • 1 lb flour see #1 below
  • 8 oz unsalted butter, cold, and cut into 1" cubes 2 sticks
  • 1/2 tsp salt if using unsalted butter
  • 1/2 cup ice cold water see #2 below

Instructions
 

  • Place the flour, butter, and salt in a food procecssor, and pulse a few times, until the smallest pieces of butter are about the size of large peas.
  • Slowly add 1 tbsp of water and pulse a few more times. Repeat until the dough starts to come together, but is still a little crumbly. The amount of water will vary a lot based on the flour you're using.
  • Shape into a ball, cover with clingwrap, and let rest in the refrigerator for at least 1 hour.

Notes

  1. Measure the flour by weight, not volume (approx 4 cups).
  2. You might need up to 3/4 cup of cold water. The dough should hold its shape when you squeeze a small ball in your hand.