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Peach Custard Pie

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“From Colonial Rose Inn, Grand Detour, Illinois.”
1hr 55mins

Ingredients Nutrition


  1. Place prepared unbaked pie shell in the freezer for 15 minutes; preheat oven to 425°.
  2. In a large mixing bowl, whisk the sour cream, sugar, egg yolks, flour, and vanilla together until smooth; set aside.
  3. Arrange peach slices in the chilled pie shell in tight, stacked concentric circles; you don't have to make it look perfect, just relatively neat.
  4. Slowly and evenly pour the sour cream mixtgure over the peaches.
  5. Gently shake the pan to help the mixture settle between the peaches.
  6. Place the pie on the center oven rack; bake for 30 minutes.
  7. Meanwhile, to make the streusel topping: combine the flour, sugar, and butter in a mixing bowl; toss to blend.
  8. Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
  9. Remove pie from oven and lower oven temperature to 400°.
  10. Dump the streusel in the center of the pie, spreading it evenly over the top with your hands.
  11. Tamp it down very gently.
  12. Return pie to oven, placing it so the part that faced teh back of the oven now faces forward.
  13. Continue to bake for about 25 minutes or until the topping is golden brown--may tent loosely with aluminum foil during the last 10 minutes to prevent overbrowning.
  14. Transfer pie to a wire rack; let cool at least 2 hours; once cooled to room temperature, cover loosely with foil and refrigerate before serving.

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