Custard Peach Pie, An easy pie made with fresh peaches. Our family can’t wait for peach season!
Serves 8; 1 hour 30 minutes
INGREDIENTS
Filling:
1 unbaked pie shell
1 ½ pounds fresh peaches (5-6 peaches), peeled and sliced
1 cup Greek yogurt
3 large egg yolks
¾ cup sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg, optional
Topping:
¼ cup (½ stick) unsalted butter
⅓ cup all-purpose flour
1 ½ tablespoons sugar
1 pinch salt
PREPARATION
Preheat oven to 425º F and gently place the pie crust at the bottom of pie dish. Crimp the edges as desired.
Arrange peach slices in circles in the bottom of the pie crust, filling the bottom of the pie dish.
In a separate bowl, whisk together Greek yogurt, egg yolks, ¾ cup sugar, ¼ cup flour, vanilla extract, cinnamon, and nutmeg until combined, then pour mixture over peaches.
Cover edges of pie with aluminum foil.
Place pie dish in oven and bake for 30-32 minutes, or until center is almost set.
While pie is baking, make the topping by whisking together ⅓ cup flour with 1 ½ tablespoons sugar and 1 pinch salt, then cut butter into mixture until crumbly.
Once the pie is out of the oven, sprinkle streusel topping over the pie and return to oven for 15 minutes, or until streusel is lightly browned and pie is cooked through.
Remove from the oven and let cool 15 minutes before serving.
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