Custard Peach Pie

The BEST Custard Peach Pie

Pie Crust:

  • 1 stick plus 2 tablespoons unsalted butter, chilled
  • 1 ½ cups all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt 

Set aside 1 cup ice water. Cut the butter, 5 tablespoons into thin slices and 5 tablespoons butter into ½ inch cubes. Set aside in the fridge. In a large bowl, whisk together the flour, sugar, and salt. Toss the butter pieces in the flour mixture. Using your hands, “cut” the butter into the flour mixture, flattening the butter until no bits are larger than a pea. Slowly drizzle 5 tablespoons of the ice water into the mixture, mixing constantly. Wrap and chill the dough for at least 2 hours. Remove from fridge and roll, place pie dough in a 9-inch pie pan.

To Bake: Preheat oven to 425 degrees. Prick the bottom of the pie crust with a fork several times. Using a sheet of foil place inside the pie crust, add weight using dried beans or rice. Bake at center of the oven for 25-30 minutes. Reduce oven temp to 350 degrees, remove the beans or rice, and return to the oven for 20-25 minutes, until golden all over.



  • 5-6 Triple B Peaches

Peel, halve and slice the peaches. Set aside.



  • 1 cup plain Greek yogurt or sour cream
  • 3 large egg yolks
  • ¾ cup sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Combine all ingredients in a bowl.


Crumble Topping:

  • 1/3 cup flour
  • ½ cup oats
  • 3 tablespoons butter
  • 2 tablespoons sugar
  • Pinch of salt

Assemble the pie, arrange the peach slices inside the pie, pour the filling on top the peaches. Bake at 425 degrees for 30 minutes, until center is set. Add crumble topping and return to oven for 15 minutes, until golden!



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