Custard Peach Pie
This Custard Peach Pie has a creamy Greek yogurt custard, tender fresh peaches, and a buttery golden crumble topping. It starts with a ready-made pie shell for an easy dessert that tastes like peach pie and peaches-and-cream in one slice.
INGREDIENTS:
1 unbaked pie shell store-bought is fine
1 1/2 pounds fresh peaches about 5 to 6 peaches, peeled and sliced
1 cup plain Greek yogurt
3 large egg yolks
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg optional
1/4 cup unsalted butter 1/2 stick
1/3 cup all-purpose flour
1 1/2 tablespoons sugar
1 pinch salt
DIRECTIONS:
Preheat the oven to 425°F, then gently place the unbaked pie crust into the bottom of a pie dish and crimp the edges as desired.
Arrange the peeled, sliced peaches in circles across the bottom of the crust, spreading them fairly evenly to fill the pie dish.
In a separate bowl, whisk together the Greek yogurt, egg yolks, 3/4 cup sugar, 1/4 cup flour, vanilla, cinnamon, and nutmeg if using until smooth and combined.
Pour the custard mixture over the peaches, letting it settle down among the slices.
Cover the edges of the pie crust with aluminum foil to prevent them from getting too dark.
Bake the pie for 30 to 32 minutes, until the center is almost set with only a slight softness in the middle.
While the pie bakes, whisk together the remaining 1/3 cup flour, 1 1/2 tablespoons sugar, and pinch of salt, then cut in the butter until the mixture becomes crumbly …
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