Two years ago around this time, I posted a recipe for Peach Custard Pie. It was quite good. In the time since then I’ve tinkered with this recipe a few times and have improved it enough that I think it’s worth a new post. It’s now a Vanilla Peach Custard Pie, and it’s damn tasty.
First of all – ignore any pie crust recipe you see on this blog (or elsewhere, really), and just make this one. Always. I screwed it up in my most recent attempt and it still turned out awesome. Trust me – just listen to Deb at Smitten Kitchen, make that pie crust, and (perhaps with a little practice), you’ll be hailed as the best pie crust maker ever.
For this recipe you need half of the dough – so either make half, or make two pies!
Now, for the rest of the pie:
Vanilla Peach Custard Pie With Struesel Topping
- See above
- 4 medium size peaches (or more – extra filling is always good!)
- 1 cup vanilla yogurt
- 3 egg yolks
- 1 cup vanilla sugar*
- 1/4 cup flour
- 1 tablespoon vanilla paste (use extract if you have to -but paste makes it all that much better)
- 4 tablespoons butter
- 1/2 cup flour
- 1/4 cup vanilla sugar*
- 1 teaspoon cinnamon (Recipe says optional, but I disagree. Not optional.)
Preheat oven to 425°F.
1. Make crust, and line pan.
2. Make Filling:
- Peel and slice peaches 1/4 inch thick and place in pie shell.
- Whisk together yogurt, 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!
*Regular sugar works fine too – but if you haven’t already, make some vanilla sugar! Just throw a few vanilla beans into a jar of sugar and let it sit. Soon enough you’ll have fragrant vanilla sugar!