Wednesday, July 23, 2008

Peach Custard Pie



Preheat your oven to 425 F.
1 9 inch unbaked pie shell

Peel and slice enough peaches to fit into the bottom of the shell, they will float about a bit once you pour the custard on top but it won't affect the outcome.

I used 5 peaches each one cut into eight.

Custard

  • 1 cup of 5 % unflavoured yogurt
  • 4 egg yolks
  • 1 cup white sugar
  • 1/4 cup flour
  • 1 teaspoon vanilla

Combine all the ingredients in a medium sized bowl and beat until smooth. I had my food processor out so I whipped it up in there. A blender would work perfectly too.

Pour the custard on top of the peaches and bake in the center of the oven for 10 minutes.

Lower temperature to 375 and bake for an additonal for 30 minutes. The original recipe does not ask you to lower the temp, but I did, so you probably don't need to.


Meanwhile make your streusel.

  • 4 tablespoons butter
  • 1/2 cup flour
  • 1/2 cup sugar

Combine with a pastry cutter until you have it combined and made crumbs, refrigerate until you are ready to put it on the pie. (I found it easier to crumb after it chilled a bit)

After the pie has baked for 1/2 hour and the filling is somewhat set, drop the little pieces of struesel on top of the pie.

Continue to bake until the streusel is golden brown, about another 15 - 25 minutes.

Remove the pie to a cooling rack and serve warm or completely chilled.

9 comments:

  1. Oh boy - this sounds like a pie I might have success with. It's so pretty Lovella!!

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  2. Yes! This looks doable...and yummy!

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  3. Lovella - I will be making this pie - I love peaches and I love streusal. One question though -do you lower the temperature at all during the baking? I noticed you said to bake it for 10 minutes and then for 30. I'm thinking the temperature is a bit high for the custard and that it should be lowered between those two baking times.
    Bev

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  4. I've come to love custard pies since you posted the pear one on your blog. This sounds like another keeper! One of these days I'll just have to make a bunch of shells to freeze...the work seems so effortless after that, right?

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  5. Bev, I had so many things in and out of the oven yesterday. I think I did lower and went into the recipe and changed that. I agree that 425 would seem high for the custard. Looking back at my notes that I scribbled, it does seem that it was lowered. Thank you.

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  6. Such a pretty pie- I wonder how it would taste with some raspberries thrown in too?

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  7. That looks divine!
    I wish my energy level was high enough for me to try making this delightful dessert. My family is lucky to be getting dinner...there are no fancy dessert these days. Happy for ice cream cones :)
    I will just drool over the photos instead. Maybe next summer!

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  8. Mmm....I am guessing I am going to be making this one real soon! Beautiful presentation and it DOES make you want to eat it right NOW! Yum...thanks

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  9. I'm headed to the store this morning, will have to grab some peaches. This looks so simple and yummy. Thanks for sharing. I'm having fun with this site, trying several new recipes.

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