It’s been way too long since we’ve blogged. What can I say, August has been a really busy month. That said, I think I see a furry of blogging coming as we’re both getting itchy to get back in the ktichen. We’re talking about doing another batch of jam and/or pickles this weekend, as we’ve nearly run out of both and we’re running out of time for cheap produce with September just around the corner.
In the meantime, I wanted to quickly post about a lovely pie we made a few weeks ago and never got around to posting about. Amazingly good, and really, really easy. We got the recipe from another blog, Rosemary Kitchen – I think it’s the first recipe of hers we’ve done… we’ll definitely be back for more. There are three parts to this recipe (crust, filling, and streusel topping), but each step is crazy easy – so don’t let that hold you back.
Full recipe below cut.
Peach Custard Pie With Struesel Topping
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1/2 cup shortening or butter
- 3-4 tablespoons water
- 4 medium size peaches
- 1 (8 ounce) container sour cream
- 3 egg yolks
- 1 cup sugar
- 1/4 cup flour
- 1 teaspoon vanilla extract
- 4 tablespoons butter
- 1/2 cup flour
- 1/4 cup sugar
- 1 teaspoon cinnamon (Recipe says optional, but I disagree. Not optional.)
Preheat oven to 425°F.
1. Make crust:
- Combine flour, salt and butter with fork until crumbly. Add in water one tbs at a time until soft dough forms. Gather into a ball and roll out into a circle about 1/8 inch thick.
- Place into a 9″ pie plate and make the edges pretty (or as pretty as you can… I’m terrible at this).
- Peel and slice peaches 1/4 inch thick and place in pie shell.
- Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches. Bake for 30 minutes until custard is mostly set.
3. Streusel Topping:.
- Combine butter, flour, sugar and cinnamon with your fingers until crumbly.
- Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.
Let pie cool and serve cold or warm. Enjoy!
We made this pie for a dinner at Adam’s sister’s house, and held off on the final streusel topping step until we were at her house.