Custard Peach Pie

• Produce

  • 5 Peaches (about 1 1/2 lbs, medium sized

• Refrigerated

  • 3 Egg yolks, large

• Baking & Spices

  • 1/2 cup Flour
  • 1 Streusel topping
  • 7/8 cup Sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 Single pie crust pastry

• Dairy

  • 1 half 4 cup (half stick (2 oz butter

• Other

  • 1 cup (8 oz greek yogurt or labne

Found on christinascucina.com

Description

Ingredients

• one single pie crust pastry (half recipe)
• 5 medium sized peaches (about 1½ lbs)
• 1 cup (8 oz) Greek Yogurt or labne
• 3 large egg yolks
• ¾ cup (6 oz) sugar
• ¼ cup (2 oz) flour
• 1 tsp. vanilla
• Streusel Topping
• ¼ cup (half stick) (2 oz) butter
• ⅓ cup (3 oz) flour
• ⅛ cup (1 oz sugar)

Directions

• After making the pie crust, roll it out to just a bit larger than the pie plate and place on top.
• Trim the edge.
• Crimp the edges as desired (I pinch with a thumb and forefinger.)
• Ta-dah! Ready for filling!
• Next, peel and slice (1/2) the peaches and place them over the bottom of the pie crust until all the peaches are used.
• With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches.
• Bake pie for 30 minutes or until custard is just beginning to set.
• Meanwhile, make streusel topping by cutting butter into the flour and then continue with your hands until the mixture looks like crumbs; mix in the sugar. (For more detailed directions read here.)
• After 30 minutes, remove the pie from the oven, and evenly sprinkle the streusel over the center of the pie.(The pie crust shield is great to stop crusts from burning.)
• Bake for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.
• Cool pie on wire rack for an hour; serve warm.