Nothing says summer quite like a peach, and as much as we love a peach on its own, we can’t help but think of all the different ways we can use fresh peaches to make something delicious. Pie fillings to preserves, sweet chunks in fresh ice cream or warmed and caramelized on a grill, peaches have a wide range of delicious possibilities. Perhaps one of our most favorite combinations is peaches and cream; who can resist a sweet peach and cool cream?!?
Our custard peach pie is a variation on the peaches and cream theme. Fresh peaches meet with a creamy custard that is topped with an amazing crumble. To save time, we use a store bought pie
crust, but when we can, we love a scratch-made crust. With that step out of the way, we can focus our attention on the filling: sliced peaches covered in a custard made with Greek yogurt. We add a little bit of cinnamon and nutmeg to the mix for a spicy warmth that adds a little something special to the pie. A little time in the oven and out pops a sweet and creamy pie that is an absolute slice of heaven.
With so many ways to enjoy peaches, it’s hard to pick just one. Our custard peach pie combines our favorite desserts (cobbler and pie) with one of the summertime’s best fruits (peaches). The pie is creamy with a nice crumbly topping for added texture. Of course, this dessert is perfect on its own, but we can’t resist adding a scoop of cool vanilla ice cream or a dollop of fresh whipped cream. A pie like this is meant to be shared, so invite family and friends over to enjoy a sweet slice of pie –it’s peachy keen!
Custard Peach Pie
Cook Time 45 minutes – Total Time 45 minutes
Pie / Filling
one single pie crust pastry (half recipe)
1 cup (8 oz) Greek Yogurt or labne
3 large egg yolks
3/4 cup (6 oz) sugar
5 medium sized peaches (about 1 1/2 lbs) OR if peaches aren’t in season, 2 cans of sliced peaches, drained, OR 20 oz of frozen peach slices, defrosted, drained and at room temperature
1/4 cup (2 oz) flour
1 tsp. vanilla
1/4 cup (half stick) (2 oz) butter
1/3 cup (3 oz) flour
1/8 cup (1 oz sugar)
Oven temperature 425ºF (220ºC)
MAKE THE PIE CRUST:
After making the pie crust from the directions HERE, roll it out to just a bit larger than the pie plate and place on top.
Trim the edge.
Crimp the edges as desired (I pinch with a thumb and forefinger.)
ASSEMBLE THE PIE:
Next, peel and slice (1/2″) the peaches and place them over the bottom of the pie crust until all the peaches are used.
With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches.
BAKE THE PIE:
Bake pie for 30 minutes or until custard is just beginning to set.
Meanwhile, make streusel topping by cutting butter into the flour and then continue with your hands until the mixture looks like crumbs; mix in the sugar. (For more detailed directions read here.)
After 30 minutes, remove the pie from the oven, and evenly sprinkle the streusel over the center of the pie.(The pie crust shield is great to stop crusts from burning.)
Bake for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.
Cool pie on wire rack for an hour; serve warm.