I’m sorry these aren’t the greatest pictures, but we were so busy devouring this that I forgot to take some last night and had to take them this morning … when the pie is equally – if not more – delicious, but unfortunately loses a bit of its photo-worthiness.
Oh and sorry about taking the photo right over the oven burner … I forgot you can see through the bottom of a glass pie plate :o)
Now, I have a story to tell you. So gather round and make yourselves comfortable. Let’s call this The Story of the Dwindling Peaches.
Once upon a time, there was a girl. She was so excited at the arrival of summer, and she began looking forward to all the wonderful summery fruits. She thought of peaches, and then she thought of peach pie, which she had never made, and she vowed that she would make it that summer.
Well time went by and every time peaches were on sale, unfortunately they were very small and unappetizing-looking, or she would buy some and they just wouldn’t have any flavor. She began to despair, and wonder if she would ever be able to make a peach pie.
One day as she was grocery shopping, she saw the most beautiful peaches. They were large, round, simply gorgeous, and they smelled delicious! She wasn’t sure how many to buy to make a pie, so she bought five and brought them home. They were still very hard, so she set them in a bowl to ripen over a few days.
The next day, the girl looked at the bowl and saw only four peaches. She was confused. Did she not buy five? Maybe she did only buy four. She couldn’t remember. Well, unfortunately a classic peach pie typically takes at least five peaches, if not more – so she was not sure what she would do. She sat and pondered.
At about that time, her husband came into the room and said, “Oh, I ate one of those peaches. It wasn’t very good, it was too hard. I threw it away.”
<< Ensuing dialogue and any other actions taken by the girl at this moment have been deleted – but you can use your imagination. >>
Now the girl was in a pickle. She could make a cobbler with four peaches, but she didn’t want to make a cobbler – she wanted to make a pie. She could go to the store to buy more peaches, but they would probably be hard like the first, and would need time to ripen. She looked up some more recipes to get ideas.
And then she saw it. Peach Custard Pie With Streusel Topping, filling ingredients: 4 medium-size peaches. It was perfect! Her spirits lifted, and she began to imagine the taste of this amazing-looking pie. She could not wait to make it.
But alas, her troubles were not over. She peeled and sliced three peaches and placed them in the pie, but the fourth – oh the fourth! It was as hard as it had ever been. She had no choice but to throw that peach in the garbage. And now she only had three peaches, sitting in a single homemade pie crust. What to do?!?!
She did the only thing that was to be done. She made the pie with three peaches instead of four.
And do you know, that pie was one of the most amazing, most delicious, most glorious things she had tasted in a very long time. Her husband (who does not often eat sweets) ate one piece that night, and wanted her to save him another piece the next morning before she took the pie to work. She immediately forgave him for swiping one of her five peaches, and they lived happily ever after.
This pie is really very easy. You could of course use a pre-made crust, but the crust recipe is simple and doesn’t take long to make. And although of course I would recommend using four peaches (one reviewer even suggested using more), if you do only happen to have three peaches, it will definitely work. The custard fiilling is delectable and compliments the peaches perfectly, and the whole pie is tied together with the delicious streusel topping. You will not regret making this pie!
Peach Custard Pie With Struesel Topping (recipe found here)
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1/2 cup shortening or butter
- 3-4 tablespoons water
- 4 medium size peaches
- 1 (8 ounce) container sour cream
- 3 egg yolks
- 1 cup sugar
- 1/4 cup flour
- 1 teaspoon vanilla extract
- 4 tablespoons butter
- 1/2 cup flour
- 1/4 cup sugar
- 1 teaspoon cinnamon (Recipe says optional, but I disagree. Not optional.)
Preheat oven to 425°F.
Combine flour, salt and butter with fork until crumbly. Add in water one tbs at a time until soft dough forms. Gather into a ball and roll out into a circle about 1/8 inch thick.
Place 9 inch pie plate upside down on crust and cut off excess dough, leaving 1 inch overhang. Place crust into pie plate and arrange as you wish.
Peel and slice peaches 1/4 inch thick and place in pie shell (recipe calls for arranging them, but I didn’t bother). Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches. Bake for 30 minutes until custard is mostly set.
Combine butter, flour, sugar and cinnamon with your fingers until crumbly.
Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.
Note: If your crust browns too fast cover the crust with foil.
Let pie cool and serve cold or warm. Enjoy!