Peach Custard Pie and Streusel Topping

Elevate your peach pie experience with this unique peach custard pie recipe. Topped with a delightful streusel layer, this pie stands out in taste and texture. Follow the expert baking tips to ensure your pie reaches its ultimate potential.

We have a weakness for peaches. Especially those juicy sweet southern peaches! How can you not love them?

We just wish for a beautiful peachy complexion on our skin after eating lots of peaches. Unfortunately, our Fairy Godmother has so far not been willing to grant us that wish!

Baking with Peaches

As much as we love eating fresh ripe peaches, we do love baking with peaches as well. We think of our peach kuchen (German Peach kuchen), peach pound cake, and old fashioned peach cobbler recipes when it comes to baking with peaches.

This peach custard pie is another way to use peaches in a baked dessert. It reminds us of a peach custard dessert, but in a pie form. And the streusel topping adds a crunchy texture that makes it oh-so-savory!

If you love peaches, and happen to love pies as well, you need to add this peach custard pie to your repertoire. And make it soon, when summer peaches are still available near you.

Ingredients for Peach Custard Pie

Besides the fresh peaches, you might already have the rest of ingredients in your pantry.

• single pie crust (kitchen-made or store-bought) for 9-inch pie: Although it is direct to use a store-bought pie crust, the kitchen-made pie crust is worth the effort. Try our light and flaky lard and butter pie crust recipe. You won’t regret it.
• peaches: fresh or frozen (slightly thawed)

For the custard:

• sugar
• flour
• nutmeg
• sour cream: it adds a slight tang to the custard which we love
• milk
• eggs: 1 whole egg + 2 egg yolks
• vanilla extract

For the Streusel Topping:

• flour
• salt
• sugar
• cinnamon
• butter

How the dish comes together

• Peel peaches and slice (about 1/2-inch thick).
• Put peach slices in a prepared pie crust.

• Mix all the custard ingredients and pour over peaches.
• Bake at 425˚F oven for 15 minutes, then lower the oven temperature to 375˚F and bake another 10 minutes.

• To make the streusel, whisk flour, sugar, cinnamon, and salt together.
• Add butter pieces and rub into the flour mixture until you get coarse crumbs.
• Sprinkle over to the half baked custard. Continue to bake for 25-30 minutes.
• Cool your pie on a wired rack for at least 3 hours before you serve.

Helpful Pie Baking Tips

As you’ve seen with our Maple Blueberry Pie recipe, these pie baking tips will help you make your pie a keeper it can be.

• Lower your oven shelf to the bottom 1/3 or 1/4 position: Pies need a long baking time. And the higher the oven shelf is, the more browning occurs. If you bake the pie on the lower shelf, it prevents the top crust from browning too much.
• Place a large baking pan (lined with foil) underneath the pie pan to catch overflowing juice droppings for direct clean-up!
• Bake at high temperature first: Bake at 425˚F first, then lower the temperature to 375˚F and continue baking. (If using a convection oven, reduce the heat in both cases by 25 degrees.)
• If you have a baking stone or baking steel, put it on the lowest rack of your oven, but not touching your baking pan directly. The heat from the baking stone (steel) will rise and cook the bottom crust quickly, making it nice and crisp. Big difference!

Serving Suggestions and Storage Tips

You can enjoy your peach custard pie at a room temperature, but we like serving it chilled. Chilling helps set the custard and so it cuts nicely. Cover leftovers loosely and store in the refrigerator for up to 3 days.

Check out our Dessert Recipes . Our favorite summer pies are:

• Maple Blueberry Pie
• No Bake Sour Cream Lemon Pie
• Strawberry Mascarpone Cream Pie
• Direct Apple Strudel Puff Pastry

• Yield: 8
• Prep: 45 minutes

Ingredients

• 1 single pie crust
• 4 cup sliced peaches

For custard filling

• 2/3 cup sugar
• 3 tbsp flour
• 1/4 tsp nutmeg
• 1 cup sour cream
• 1/4 cup milk
• 1 egg
• 2 egg yolks
• 1 tsp vanilla extract

For streusel topping

• 1/2 cup flour
• 4 tbsp sugar
• 1/4 tsp cinnamon
• a pinch salt
• 4 tbsp cold butter, cut into small pieces

Method

1. Preheat oven to 425˚F. Prepare the pie crust in a 9-inch pie pan and let it chill in the refrigerator until ready to use.
2. To make the custard filling, whisk together sugar, flour, and nutmeg in a large mixing bowl. Add sour cream, milk, egg, egg yolks, vanilla extract and mix well.
3. Put sliced peaches in a prepared pie pan. Pour the custard filling over peaches distributing evenly. Bake at 425˚F for 15 minutes. Lower the oven temperature to 375˚F and bake another 10 minutes.
4. Meanwhile, make the streusel topping. Whisk flour, sugar, and cinnamon together. Add butter pieces and rub into the flour mixture until you get coarse crumbs.
5. Take the pie out of oven and sprinkle over to the half baked custard. Continue to bake for 25-30 minutes until the stresuel is golden brown and the custard is bubbly.
6. Cool your pie on a wired rack for at least 3 hours before you serve. Serve at room temperature or chilled.

Notes

Helpful Pie Baking Tips

Lower your oven shelf to the bottom 1/3 or 1/4 position: Pies need a long baking time. And the higher the oven shelf is, the more browning occurs. If you bake the pie on the lower shelf, it prevents the top crust from browning too much.

Place a large baking pan (lined with foil) underneath the pie pan to catch overflowing juice droppings for direct clean-up!

Bake at high temperature first: Bake at 425˚F first, then lower the temperature to 375˚F and continue baking. (If using a convection oven, reduce the heat in both cases by 25 degrees.)

If you have a baking stone or baking steel, put it on the lowest rack of your oven, but not touching your baking pan directly. The heat from the baking stone (steel) will rise and cook the bottom crust quickly, making it nice and crisp. Big difference!