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Colonial Rose Inn Peach Custard Pie

Teala's
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Serves/Makes: 8
Ready in: 2-5 hrs

  • 1 (9") pie crust pastry, unbaked
  • 1 1/2 pound peaches, peeled, pitted, & sliced
  • 8 ounces sour cream
  • 3 large egg yolks
  • 1 cup sugar
  • 1/4 cup flour
  • 1 teaspoon vanilla extract

***STREUSEL TOPPING***

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

Preheat oven to 425 degrees. Prepare pastry, set aside.

Peel peaches into 1/4" slices. Arrange peach slices in concentric circles, overlapping them slightly.

In bowl, whisk sour cream, egg yolks, sugar, flour and vanilla just until blended; pour over the peaches in the pie plate.

Bake 30 minutes or until custard mixture is beginning to set.

STREUSEL TOPPING: Meanwhile, prepare topping. In small bowl, with hand, combine butter, flour, and sugar until mixture resembles coarse crumbs.

Sprinkle over baked pie. Bake 15-25 minutes longer or until streusel is golden and knife inserted in center of the pie comes out clean.

Cool pie on wire rack 1 hour; serve warm. Or, cool completely to serve later.


Recipe Source: cdkitchen.com

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