This custard peach pie recipe is the best peach pie recipe you’ll ever make. Expect rave reviews and lots of requests for second slices of 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. Custard Peach 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 them in many different ways. Besides eating them raw, I love making a buttery topping for waffles or pancakes, using them in smoothies, or my cousin’s favorite recipe: Peaches and Cream (and Cognac)!
I have a favorite dessert cookbook, and I began making this pie 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 streusel, 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!
Custard Peach Pie
adapted from Good Housekeeping’s Illustrated Book of Desserts
Ingredients
- one single pie crust pastry (half recipe) ONE MINUTE PIE PASTRY
- 5 medium sized peaches (about 1 1/2 lbs)
- 1 cup (8 oz) Greek Yogurt or labne
- 3 large egg yolks
- 3/4 cup (6 oz) sugar
- 1/4 cup (2 oz) flour
- 1 tsp. vanilla
Streusel Topping
- 1/4 cup (half stick) (2 oz) butter
- 1/3 cup (3 oz) flour
- 1/8 cup (1 oz sugar)
Special equipment: pie dish, rolling pin and pie crust shield (optional)
Oven temperature 425ºF (220ºC)
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 Custard Peach 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.
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 the streusel 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.(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; cut and serve while warm.
Love CUSTARD? You’ll adore these CUSTARD CREAMS!
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Custard Peach Pie
Ingredients
Pie / Filling
- one single pie crust pastry (half recipe)
- 1 cup (8 oz) Greek Yogurt or labne
- 3 large egg yolks
- 3/4 cup (6 oz) sugar
- 5 medium sized peaches (about 1 1/2 lbs)
- 1/4 cup (2 oz) flour
- 1 tsp. vanilla
Streusel Topping
- 1/4 cup (half stick) (2 oz) butter
- 1/3 cup (3 oz) flour
- 1/8 cup (1 oz sugar)
Instructions
- 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.
Nutrition Information:
Yield:
10Serving Size:
1 sliceAmount Per Serving:Calories: 225 Total Fat: 13g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 25g Fiber: 0g Sugar: 0g Protein: 4g
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Leticia
wrote on
This is my family’s favorite pie hands down. It’s also the easiest recipe to make.
Christina
wrote on
That’s fantastic to hear, Leticia! Thank you so much for letting me (and others) know! Enjoy the remainder of the summer!
Sharon
wrote on
Lovely results from an easy to follow recipe. Mine didn’t come out as pretty as yours, but my husband loved it. Will definitely be making this again.
Christina
wrote on
Thank you so much for letting me know, Sharon. I’m so happy you both liked it. And in the end, it’s how it tastes that really matters! Happy baking! :)
Val Hayward
wrote on
Hi again, Christina, following on from my last comment (August 11th) I have made it again, and also a chocolate dessert made from leftover pain au chocolat – the peach and custard pie went first (no surprise there!)…. and I’d used a metal cake tin – the pastry was cooked beautifully, so I think I shall stick to the metal one next time!!
Best wishes, Val, (UK)
Christina
wrote on
Oh I am so sorry I missed your first comment from the 11th, Val! That usually happens when I travel, but I wasn’t traveling then. I apologize, I wasn’t ignoring you!
To answer your first question, no I don’t cook the pastry first, but honestly, all ovens are different and as you discovered, the pans or tins make a difference, too. Glad you figured it out!
Happy that you enjoyed a couple of my recipes, and thanks for following up when I didn’t respond the first time! :) xx
Val Hayward
wrote on
Hi again, Christina,
I made this a second time, and in a china dish, yet when we cut into it, the pastry was not as well-cooked as the first try.
I notice that yours is cooked in a glass dish – did you cook the pastry beforehand (it doesn’t look as if you did)? I have to say that nobody complained, and, yet again, it disappeared rather fast, it was just a thought that I had.
I am currently in France, and will have to do this again while we’re here, we just love it!
Thank you again, Christina, for this wonderful recipe.
Val
Diane
wrote on
Looks fabulous. I will definitely be making this.! Can you freeze this pie?
Christina
wrote on
Hi Diane, I’ve never had the luxury of too much pie that I needed to freeze, so I don’t know. From my experience, though, I’d guess the custard part would not do well in the freezer. Maybe try freezing a small piece as an experiment, so you don’t waste half a pie if it doesn’t freeze well? Let me know if you do! :)
Luisa Bellissimo
wrote on
Hi Christina,
My 0 year young niece is coming over for a baking and dinner party on Wednesday! I’m really looking forward to it, since I love baking of any kind!
You know how much I love your sight with the step by step detailed instructions and spectacular pictures!
She has never baked, so I think with your help, we’ll make this peach pie, the apple crumble ( she doesn’t like too much crust ) and if time permits the lemon loaf!
Then I’m not too sure for dinner?! She might be too tired after all the baking!!!! We’ll see how it goes!!!!
Just in case, I’ll have my home made tomato sauce ready for a quick penne pasta dish, a salad and broccoli or spinach with walnuts!
We may be too full, after sampling all the desserts!
My grand 5 year young twins loved the Belgium Waffles! No need for syrup, just sprinkled half the batch with icing sugar and the other half with cocoa powder!
James wanted to know where I bought them. When I told him I made them, he was curious and wanted to know the how step by step!!!!!
Then I went to the recipe and he understood! They were delicious!! MIchael just wanted to make sure he had 2 ( a white one and a brown one)!!!!
Thanks again!! I just love your food blog and travel vacations!!!! Loved Venice and all the brilliant pictures. You should really consider putting them into a book format! I would definitely buy one for myself and a few others as birthday/ Christmas gifts!!!!!!
Sorry I’m a wee bit winded!!
Luisa from Woodbridge, Ontario, Canada
Christina
wrote on
Hi Luisa, nice to hear from you! Wow, that’s a lot of baking, good for you teaching your niece how to bake! Good choices, too :) I haven’t been baking since I don’t want to turn the oven on. It is going to be 38 today and the kitchen is always the hottest room in our house. Ugh. Love that you made the Belgian waffles! They are so incredibly yummy, hard to describe to people who haven’t had them.
You are very sweet, suggesting a book. I would love to do that one day, but at the moment I just don’t have time. Thanks for your note! Enjoy!
Val Hayward
wrote on
Ha ha Christina, seeing how fast it was disappearing, I cut a sneaky piece to bring home, and shared with husband – his words were “Absolutely delicious!”
Your recipes all look so good, I can almost feel the weight gain. No, not really! :-)
Thank you, again.
Christina
wrote on
Smart, very smart, Val! I’m sure your husband appreciated that, too! Well, you can be assured that all of my photos are actually of the recipes that they are attached to. You can’t say that with many recipes online, sad but true. Hope you try some others! :)
Val Hayward
wrote on
Took this to our quilting group today – served cold but just as delicious!
It disappeared rather too fast …
Thank you Christina for a great recipe.
Christina
wrote on
Oh thank you for letting me know, Val! Yes, I should add that it’s just delicious if it’s not served warm, especially on a hot summer day! Glad everyone enjoyed it, but no leftovers for you, I gather!? Thanks again!
Tara Dix
wrote on
Delicious!! Great flavour, such a nice way to use in season peaches. Thank you.
Christina
wrote on
Thanks, Tara! So happy you tried it and liked it so much! :)
Frank
wrote on
Looks like a truly lovely way to enjoy peaches in season. I have to say, I actually sort of like the fact that some produce come in and goes out quickly. The same with strawberries. (In my opinion, the ones you get in the supermarket don’t count as real berries.) Makes you want to savor the moment!
Christina
wrote on
I suppose that’s true in that we really enjoy them as something special and don’t get used to having them all the time (like bananas)! I agree on the strawberries!
Suzanne Jones - The Travelbunny
wrote on
Looks delicious and sounds like a winner for our tennis night supper. Will be making this for dessert. Do you think 0% fat Greek yoghurt would be ok to use?
Christina
wrote on
Wonderful, Suzanne! I’ve used all kinds of Greek yogurt, so yes, I’m sure that will be fine. Enjoy!
Valentina
wrote on
I got the most delicious peaches at the Farmers Market this morning, and now I want this dessert! Yum!
David
wrote on
Love that you used yogurt for this! Healthier and still tasty! What’s not to like?
Christina
wrote on
Thanks, David! Exactly!
A_Boleyn
wrote on
I wish I wasn’t out of peaches cause this looks like an amazing fruit pie. I wonder if it would work with cherries.
Christina
wrote on
I think someone tried it with cherries. I can’t imagine it wouldn’t work! Let me know if you give it a go! :)
Sue Crum
wrote on
Thank you for giving the convection temperature too. The pie is lovely!!
Christina
wrote on
You’re welcome, Sue! Glad you like it!
Holly
wrote on
This is our family’s new favorite dessert! I dont like Greek yogurt, but buy Icelandic skyr and used 1 vanilla and the rest pack cloudberry. Holy cow I cant believe how great this recipe is. Thanks so much for sharing with us!
Christina
wrote on
How wonderful to hear! Thank you, Holly! I really appreciate you letting me know! :)
Shari
wrote on
This looks to die for! And it doesn’t even have chocolate in it!!!
Christina
wrote on
haha! It is really good, Shari! I hope you try it!
Christine Lloyd
wrote on
I made this pie for dessert last night for friends visiting from England. It was so simple to make but it was very delicious. I added some blueberries to the peaches. I will definitely add it to my favourites for future.
Christina
wrote on
Very happy to hear it, Christine! Thanks so much for leaving this lovely review! :)
Samantha
wrote on
Wow!! Have you ever tried it with cherries?
Christina
wrote on
No Samantha, but that’s a brilliant idea! Let me know if you use cherries instead! Yum!
Pat van Koersveld
wrote on
Wow ! This pie looks delish – a must try – thank you for sharing
Christina
wrote on
It really is, Pat!! Enjoy!
Ana Pereira
wrote on
It’s amazing, I’ve made it twice recently :)
Christina
wrote on
Fantastic!! Thank you for letting me (and others) know, Ana! ?
Jill B
wrote on
…and what flavor yogurt should be used, plain or vanilla?
Christina
wrote on
Although vanilla yogurt would most likely be fine, I use plain. :)
Jill B
wrote on
This recipe looks amazing. Can’t wait to try it. What size pie plate should be used? Thanks.
Christina
wrote on
I use a standard 10″ pie dish, Jill. I’ll add that to the recipe. Thanks, I’m sure you’ll love it! Let me know, though! CC
Elizabeth Conte-Vitullo
wrote on
Ok, so I am a little late to the party, so to speak. Hubby and I love all things peaches. I like pies but not a fan of crust, so single crust is fine by me. May even try without the crust. I am going to try this soon and of course, can’t wait to taste!
Christina
wrote on
Never too late to this party! You may not be a fan of crust if you’ve never had a really good crust, Elizabeth. This filling is a winner, though. Crust or no crust, I don’t think you’ll be disappointed! :)
Esther Schaeli
wrote on
I had so many peaches from the garden and I had to do something with it. I made the pie today and it is fab.
Christina
wrote on
Wow! It’s late for peaches, you are so lucky! Glad you tried the pie and liked it, Esther! Thanks for letting me know! :)
Sandy Goodwin
wrote on
Can this tart be made without the crust?
Christina
wrote on
Hmmm, that’s a good question, Sandy. I would guess that it wouldn’t be a problem except that the cooking time would probably be different. If you give it a try, check it about about 20 minutes, but you never know, it may still need to cook for 30. Let me know how it turns out!
Sandy
wrote on
Christina – it worked. I baked the crust-less tart in a ban-marie and everything worked perfectly. I did as you suggested and cut about 8 minutes off the cook time. My husband said to tell you he has no further desire for pastry when he can have it this way. Thanks so much.
Christina
wrote on
Wonderful, Sandy!! That is great and your comment will help others who may want to do the same in future! Thank you so much! :)
Cynthia Rusincovitch
wrote on
This peach pie looks divine. I love the Greek yogurt in it. Perfect for entertaining or to bring to a pot luck to wow everyone.
Christina
wrote on
It definitely does wow people, Cynthia! This recipe’s a keeper!
Vicci | It's Cheat Day Everyday
wrote on
I’m definitely all for using peaches in every possible way that I can. They’re by far one of my favorite fruits and I agree that it kinda sucks that they’re abundant year-round. This pie looks like an awesome way to get my peach fix!
Christina
wrote on
It is, Vicci! I’m sure you’d love it!
Dannii @ Hungry Healthy Happy
wrote on
I am loving all the peach recipes around at the moment and this pie looks amazing. So comforting with the custard too.
Aish
wrote on
My neighbours always give us a bag ful of peaches every year and I end up making chutneys or jam. I think a pie is a great idea. Thank you
Christina
wrote on
I hope you give this pie a try, Aish!
Kate @ Veggie Desserts
wrote on
Such a lovely peach pie! And I need to get a pie shield. :)
Christina
wrote on
They are very useful, Kate!
Cynthia | What A Girl Eats
wrote on
Such a gorgeous pie! I love the custard filling…and it doesn’t sound too sweet for me!C
Christina
wrote on
no, it’s not too sweet at all!
Barbara
wrote on
I hate to ask this, but, can you use frozen or canned peaches?
Christina
wrote on
Good question, Barbara. To be honest, I never thought about it, but I don’t see why not? Maybe the frozen peaches may be a bit mushy in the final product, but who knows?! Let me know if you try it!
Tiffany
wrote on
The grocery store did not have any peaches for the season yet so i bought canned & it worked great! I wouldnt use cannedin syrup though, i used canned in 100% juice. This pie is delicious & can be used with many different fruits.
Christina
wrote on
Wonderful, Tiffany! Thank you so much for letting us all know. Now I know the recipe is even more flexible!
Kristi @ Inspiration Kitchen
wrote on
This looks really tasty Christina! Yum!
Christina
wrote on
Thanks, Kristi!
Alexandra Caspero
wrote on
Wow, this looks so good! I am on a huge peach kick right now, this looks incredible!
Christina
wrote on
Thanks, Alexandra! I don’t blame you!
GiGi Eats
wrote on
Yeah! I could see myself FACE-PLANTING into that!
Christina
wrote on
haha!
Sarah@bakingwithmom
wrote on
We get a lot of peaches from a local farmer each year and now I have another recipe to try!
Melissa
wrote on
I love anything peach! We grow 20 acres of peaches on our farm and I can never get enough of them. This pie looks delicious! I love the custard idea.
Christina
wrote on
Wow! That’s a lot of pies! ;)
Janice
wrote on
This looks fabulous, Christina
Christina
wrote on
Thanks, Janice!
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Camilla Hawkins
wrote on
Oh my that is one heck of a delicious pie with peaches, custard and a streusal topping – perfect:-) I also love the crimping so will pinch that idea now Chistina:-)
Christina Conte
wrote on
So happy you like it! The crimping is the easiest, ever! Enjoy! CC
Delphine Fortin
wrote on
Hi Christina! Thank you for sharing your beautiful custard peach pie to my Fruit pie party.
Zoe
wrote on
Hi Christina,
Love your pie crust shield. This gadget is so cool!
No wonder your pie look so perfectly baked. I’m impressed!
Zoe
Christina Conte
wrote on
Thanks, Zoe! I used to have 4 little aluminum quarter shield that would always move and fall off, but then I found this genius tool! I love that it’s made in USA too! It’s so hard to find anything made here anymore. Thanks for stopping by! CC
Lori P
wrote on
This looks amazing and I’d love to try this recipe. What temperature should the oven be set at? I don’t see an oven temperature mentioned in your recipe. :-)
Christina Conte
wrote on
Now that might be helpful! Oops! Sorry, Lori, but thanks for catching that! :) I’ve added the oven temp above, but it’s 425ºF (220ºC). I bake it on convection, so I lower it to 400ºF. Let me know how yours turns out! Happy 4th (if you are in the US)!
apuginthekitchen.com
wrote on
Oh wow, so delicious! My Mom made something similar but it didn’t have yogurt, I have to try this. It looks wonderful!
Christina Conte
wrote on
Did she use sour cream? If so, it might be the original recipe. I’ve been making too many sweets and desserts-have to do some savory dishes now :)
Cathy @ She Paused 4 Thought
wrote on
That is a winner recipe in my book!
Christina Conte
wrote on
Thank you, Cathy! That means a lot coming from you! :)
Cathy @ She Paused 4 Thought
wrote on
Now that I have tasted this scrumptious pie, this recipe goes straight to the top of my to-do list.
Susan Lindquist
wrote on
Yum … that’s all I have to say here …
Christina Conte
wrote on
That’s just so sweet of you to say at all! Thanks, Susan! :)
Susan Lester
wrote on
Peaches are my favorite fruit – and our season is far too short! This is a grogeous pie & I’ll bet it tastes amazing.
Lucky you – being proposed to at El Encato – it is truly enchanting! I took John for his birthday – it was the first time we’d been there since they remodeled. It’s just lovely!
Christina Conte
wrote on
It’s funny, because this typically isn’t a kind of pie I think I’d enjoy, but it does taste fantastic.
I’d love to see the remodel! We haven’t been there since 1989! Yikes!