![]() I have a favorite dessert cookbook, and I began making this custard peach pie with crumb topping from that cookbook when I was a just a teenager (so I’ve made it many times)! This recipe is probably the best you’ll make! Peaches are great in smoothies, oats, cereal, on their own, or so many other recipes! I’ve put together a collection of peach recipes including peach ice cream in a blender and peach muffins, amongst others!īut we can’t forget the classic peach cobbler. Besides eating them raw, I love making a buttery topping for waffles or pancakes. If you’re like me, when you can enjoy them, you like to use sweet and juicy peaches in many different ways. The problem is, like many fruits or vegetables, peaches are in season and plentiful for a short time, but then are gone until next year. Peaches are one of the joys of summer, and peach custard pie is just the crowning glory!Īs an Amazon Associate I earn from qualifying purchases. Expect rave reviews and lots of requests for second slices of this crumb top peach pie! Easy to make and uses a whole cup of Greek yogurt for a healthier twist, but no change to the amazing flavor! Store the pie covered with foil or plastic wrap at room temperature up to 3-4 days or in the fridge up to 1 week.This peach custard pie recipe is the best peach pie recipe you’ll ever make. Allow the pie to cool completely on a wire rack at room temperature.Cut a hole in the center of a piece of foil and cover the edges of the pie after the first 30 minutes of baking to prevent the crust from browning too much before the filling bubbles. Bake at 350˚F for 60-75 minutes, or until the crust browns and the filling bubbles in the center (not just the edges).Place pie on sheet pan lined with parchment paper or a silicone baking mat to catch any spills.Empty the peach filling into the prepared pie crust.Place the drained peaches into a clean bowl and add the sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Thaw the frozen peaches (in the microwave in short 30-second bursts) and drain the liquid over a bowl (to discard).Combine all streusel ingredients in a large bowl. Cut butter into the other ingredients with a fork, pastry blender, or your fingers until it comes together and is crumbly, not dry.Preheat oven to 350 degrees Fahrenheit.(TIP: Use a little water on your fingers to “glue” the folded crust together.) Use the pointer finger and thumb of both hands to crimp/flute the edges into a wavy ruffle. Fold the overhanging dough underneath and pinch it together to form a rim. Fit pie crust into a 9-inch pie dish, cut off excess crust leaving about a 1/2-inch overhang. Roll the pie crust into a large circle 1/8-inch thick.Cover the crust with foil and continue baking until the filling bubbles. Don’t just take the pie out when the crust browns. This ensures the thickener (cornstarch) is activated and the filling has thickened. Bake until the filling bubbles. It’s important to bake the pie until the filling bubbles in the center, not just the edges.This will also help prevent the crumbs from dissolving completely into the pie. Squeeze the streusel to create bigger pieces so that the butter melts slower and you keep those lovely clumps. So waiting to add the sugar and other ingredients until just before filling the pie crust is important, to prevent a runny filling. Don’t mix the filling ingredients until ready to bake. When sugar is added to fruit it draws out the juices.You can even blot them dry with a paper towel as an added measure to reduce the moisture. Thaw and drain the frozen peaches well. This will reduce the amount of liquid in the filling.
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