Peach Custard Pie
Eric and I ate literally half of the entire pie in one sitting. And then we made it again...and again...and again.
Foto: The Food Charlatan — The Food Charlatan
Ingredients
- 1 9 inch pie crust
- 5 medium peaches (about 5 cups)
- 8 oz sour cream
- 3 large egg yolks
- 1 cup sugar
- 1/4 cup flour
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/4 cup sugar
- 4 tablespoons cold butter
Steps
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Preheat oven to 425.
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Arrange pie crust in pan. Peel and slice* peaches and "arrange in a concentric manner" on crust. Or you could just dump them, like I did...
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Whisk sour cream, egg yolks, sugar, flour, and vanilla until just blended, and pour over the peaches.
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Place the pie pan on a baking sheet if you think it might overflow. Bake for 30 minutes or until custard begins to set.
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Meanwhile, make the streusel. Combine the flour and sugar, then cut in the butter using a pastry blender or fork until it resembles coarse crumbs.
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After 30 minutes, sprinkle the streusel on top of pie and cook for an additional 15 minutes, or until streusel is golden and a toothpick comes out clean. Let sit at room temperature for at least an hour before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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