Peach Custard Pie
- 1 pie crust pastry (see recipe)
- 1 c greek yogurt, plain
- 3 large egg yolks
¾ c sugar, granulated
- 1½ lbs fresh peaches
¼ c all-purpose flour
- 1 t vanilla extract
- ¼ c butter, unsalted
⅓ c all-purpose flour
⅛ c sugar, granulated
For Streusel Topping
Peel and cut peaches into ½-inch slices. Place peaches on the bottom of pie crust until all are used.
Using a whisk, beat together yogurt, egg yolks, flour, sugar, and vanilla until blended. Pour over peaches.
- Bake pie for 25-30 minutes or until custard is just beginning to set.
Cut butter into flour and then continue with hands until mixture looks like crumbs. Mix sugar into the streusel topping.
Remove pie from oven. Evenly sprinkle streusel over center of the pie.
Bake for an additional 10-15 minutes or until knife inserted in center of the pie comes out clean. Cool pie on wire rack for 1 hour. Serve warm.