Colonial Rose Inn Peach Custard Pie
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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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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