Peach Custard Pie

This peach custard pie recipe is the best peach pie recipe you’ll ever make. Expect rave reviews and lots of requests for second slices of this crumb top peach pie! Easy to make and uses a whole cup of Greek yogurt for a healthier twist, but no change to the amazing flavor!

Originally published July 3, 2013.

Peaches are one of the joys of summer, and peach custard pie is just the crowning glory!

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The problem is, like many fruits or vegetables, peaches are in season and plentiful for a short time, but then are gone until next year.

If you’re like me, when you can enjoy them, you like to use sweet and juicy peaches in many different ways. Besides eating them raw, I love making a buttery topping for waffles or pancakes.

Peaches are great in smoothies, oats, cereal, on their own, or so many other recipes! I’ve put together a collection of peach recipes including peach ice cream in a blender and peach muffins, amongst others!

But we can’t forget the classic peach cobbler. This recipe is probably the best you’ll make!

I have a favorite dessert cookbook, and I began making this custard peach pie with crumb topping from that cookbook when I was a just a teenager (so I’ve made it many times)!

With a basic single pie crust, it only takes layering peaches, mixing up a little custard type mixture and a scrumptious crumb topping, and you’ll have one summer’s most delicious fruit pies.

I changed the original recipe from using sour cream to Greek yogurt, and it tastes just as delicious!

Edited November, 2018: I’ve had several people write to ask about using canned and frozen peaches and can now tell you that they work just fine. The flavor and texture is still better with fresh peaches, but I tested the canned peach version, and my panel all gave it a thumbs up! While the frozen peaches had better flavor, they made the crust a little soggy, so I’d advise bringing them to room temperature before using them (drain any liquid, too).

Peach Custard Pie with Crumb Topping

adapted from Good Housekeeping’s Illustrated Book of Desserts         serves 8

FULL PRINTABLE RECIPE BELOW

Ingredients

• one single pie crust pastry (half recipe) ONE MINUTE PIE PASTRY
• fresh peaches OR canned peaches OR frozen peaches
• Greek Yogurt or labne
• egg yolks
• sugar
• flour
• vanilla

Crumb Topping

• butter
• flour
• sugar

Special equipment: pie dish, rolling pin and pie crust shield (optional)

Oven temperature 425ºF (220ºC)

Directions

Pie Crust

1. After making the pie crust from the directions HERE, roll it out to just a bit larger than the pie plate and place on top.

2. Trim the edge.

3. Crimp the edges as desired (I pinch with a thumb and forefinger.)

4. Ta-dah! Ready for filling!

Assemble the Peach Custard Pie

Next, peel and slice (1/2″) the peaches and place them over the bottom of the pie crust until all the peaches are used. Don’t worry about making it look perfect; it won’t make a difference to the end result as no one will see how you layered the peaches.

I like to start from the outside and work my way around.

Then fill in the center with the remaining peach slices.

With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches. Don’t be tempted to add any spices the first time you make this pie. I think you’ll be happy when you taste it.

Bake pie for 30 minutes, or until custard is just beginning to set.

Make the Crumb Topping for the Custard Peach Pie

Meanwhile, make the crumb topping by cutting butter into the flour and then continue with your hands until the mixture looks like crumbs. Next, 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.(This 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; cut and serve while warm.

You can serve it with ice cream, but freshly whipped cream (without sugar) is my favorite topping! Speaking of ice cream, I have a super easy and delicious peach ice cream recipe you make in a blender!

Many other sites have copied this recipe, but this is straight from my GH cookbook, and I have given credit to where I found it, unlike others.

It comes out perfectly every time!

Love CUSTARD? You’ll adore these melt-in-your-mouth CUSTARD CREAMS!

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Peach Custard Pie

Servings: 10

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

The most delicious custard peach pie recipe which uses Greek yogurt for a healthier twist.

4.8 from 232 votes

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Ingredients

Pie / Filling

• 1 pie crust pastry single (half of recipe below)
• 1 cup Greek Yogurt labne or sour cream
• 3 egg yolks large
• ¾ cup sugar
• 5 peaches about 1 1/2 lbs (see notes for can/frozen peaches) or about 5 medium sized peaches
• ¼ cup flour
• 1 tsp vanilla

Streusel Topping

• ¼ cup butter ½ stick
• ⅓ cup flour
• ⅛ cup sugar

US Customary - Metric

Instructions

• Oven temperature 425ºF (220ºC)

MAKE THE PIE CRUST:

• After making the pie crust from the directions HERE, 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.)

ASSEMBLE THE PIE:

• 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 THE PIE:

• 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.

Notes

• Instead of fresh peaches, you may use 2 cans of sliced peaches, drained, OR 20 oz of frozen peach slices, defrosted, drained and at room temperature.
• You can substitute sour cream for the Greek yogurt as it was used in the original recipe.
• You can substitute other fruit like rhubarb, blueberries, cherries or nectarines.

Nutrition

Serving: 1slice | Calories: 197kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 56mg | Potassium: 136mg | Fiber: 1g | Sugar: 25g | Vitamin A: 465IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg

Did you Make this Recipe?

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Author: adapted by Christina Conte

Course Cakes & Pies

Cuisine American

Continue to Content

Homemade Pie Crust in Under a Minute? It's Possible!

Yield: 1 double pie crust or 24 mini tart shells

Prep Time: 1 minute

Total Time: 1 minute

A super quick and easy recipe to make a great pie crust! Two methods are given.

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Ingredients

• 454 g flour (approx. 4 cups)
• 8 oz (225 g) unsalted butter (2 sticks)
• 1/8 tsp salt (if you use salted butter, omit the salt)
• 4 Tbsp water (or more, as needed)
• (optional for a sweet pie, like a fruit or dessert pie: 1 tsp or so)

Instructions

PLEASE READ THE NOTES FOR BEST RESULTS!

1. Place all the dry ingredients, with the cold butter cut into chunks, into the food processor. After a few pulses, the butter is mixed in.
2. Then add the ice water a little at a time; a few more pulses and it is ready to roll (literally)! Your pastry will sort of come together, but still be somewhat crumbly when ready (see pics in body of recipe.) Don’t add too much water, though, as it will make the crust tough.
3. Shape the pie pastry into a ball, cover with cling wrap and refrigerate for at least 20 minutes. If I'm in a hurry I skip this without any trouble.
4. Finally, press the dough onto a flour dusted countertop and roll out the pie crust pastry to the desired size. If making a top and bottom crust, use ⅔ for the bottom, and ⅓ for the top.
5. Use as desired for savory dishes or sweet.

Makes enough for one, double homemade pie crust (bottom and top). Another way to use the pastry is to make tartlets. This recipe will make about 24 tartlet shells.

Notes

• Don't add too much water right away, you can always add more, but you can't take it out.
• If you want to use the crust for a sweet pie or tart, you can add a teaspoon or so of sugar, to make it a little more suited for a dessert filling like these strawberry tarts.
• To make a richer crust, add an egg yolk instead of the water. Beat the egg yolk and add it to the dry ingredients. Continue to make as the rest of the recipe.
• As always, I highly recommend a kitchen scale for best results. Cups are too unpredictable, especially for baking, and results will always vary.

Nutrition Information:

Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 328Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 31mgCarbohydrates: 35gFiber: 1gSugar: 0gProtein: 5g

Nutrition information is only estimated.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

Got peaches? Try my friend Jill’s sticky baked amaretti peaches.

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