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
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
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
Homemade Pie Crust in Under a Minute? It's Possible!
Special Equipment
Ingredients
- 3 ⅔ c flour if using cups, the water may vary more
- 8 oz unsalted butter 2 sticks
- ⅛ tsp salt if you use salted butter, omit the salt
- 6 Tbsp water more, or less, as needed
- 2 tsp sugar (OPTIONAL: only use for a sweet pie!)
Instructions
PLEASE READ THE NOTES FOR BEST RESULTS!
- 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.
- Next, 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, as it will make the crust tough.
- Shape the pie pastry into a ball on the counter, but do not knead. Cover with cling wrap and refrigerate for at least 20 minutes. If I'm in a hurry I skip this without any trouble.
- 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.
- 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, add the 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.
- HANDMADE RECIPE: using two butter knives, cut the butter into the flour until you only have small pieces. Using your hands, rub the pieces of butter into the flour until it is completely worked in like breadcrumbs. At this point, start adding in the ice water and mixing together until there is enough to have the pastry dough come together. Place on countertop, form a ball and refrigerate for at least 20 minutes. Use as needed.
- NUTRITION INFORMATION IS FOR A SAVORY PIE (no sugar)
Nutrition
Got peaches? Try my friend Jill’s sticky baked amaretti peaches.
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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)
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
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
Looks fabulous. I will definitely be making this.! Can you freeze this pie?
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! :)
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
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!
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.
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! :)
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.
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!
Delicious!! Great flavour, such a nice way to use in season peaches. Thank you.
Thanks, Tara! So happy you tried it and liked it so much! :)
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!
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!