Custard Peach Pie

The Peach Truck arrived in Dallas last weekend bringing fresh Georgia peaches. I had never tried a Georgia peach but I knew they had quite the reputation for being very sweet. I bought a 25 lb. carton, 2 bags of Georgia pecans and their cookbook. Those peaches were fantastic and this pie was delicious.

The pie crust recipe I use is here and it is very easy to make as well. This is my favorite crust recipe for both pies and cobblers.

Custard Peach Pie

An easy pie which can be made with fresh or canned peaches topped with a streusel topping
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Course: Dessert
Cuisine: American
Keyword: peach pie, custard
Servings: 10
Calories: 468kcal

Equipment

  • Electric mixer

Ingredients

  • 1 single pie crust pastry
  • 1 cup (8 oz) Plain Greek Yogurt
  • 3 large egg yolks
  • 5 medium size peackes (1 1/2 lbs) or 2 cans of 29 oz peaches, drained
  • 1/4 cup flour
  • 1 tsp vanilla

Streusel Topping

  • 1/4 cup butter 1/2 stick = 1/4 cup
  • 1/3 cup flour
  • 1/8 cup sugar
  • 1/4 cup sliced almonds (optional)

Instructions

ASSEMBLE THE PIE

  • Peel and slice peaches and place them over the bottom of the pie crust.
  • In a bowl, mix Greek yogurt, flour, egg yolks, vanilla until blended and pour over peaches.

BAKE THE PIE

  • Bake Pie for 30 minutes or until custard is beginning to set.
  • Meanwhile, make the streusel topping by cutting butter into the flour and then continue until until the mixture looks like fine crumbs.; mix in the sugar.
  • After 30 minues, remove the pie from the oven and sprinkle in the streusel over the center of the pie. I added the sliced almonds to the outside edge of the pie.
  • Bake for 15 more minutes or until a knife inserted into the center comes out clean.
  • Cool pie on wire rack for an hour; serve warm.

Nutrition

Serving: 1slice | Calories: 468kcal | Carbohydrates: 50g | Protein: 9g | Fat: 27g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 278mg