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Peach and creamy custard makes a tasty pie, especially with the streusel topping

Peach Custard Pie with Streusel Topping

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Turn a traditional peach pie into something special with this peach custard pie. The crisp streusel topping makes this pie a winner. My pie baking tips will help your pie be the best it can be.
Course Dessert
Cuisine American, Western
Diet Low Salt
Keyword lard and butter pie crust, peach, peach custard pie, sour cream, sour cream peach pie, streusel, streusel topping
Prep Time 45 mins
Bake time 1 hr
Servings 8
Author Holly Ford

Ingredients

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 easy 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!