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Rustic Peach Custard Pie

An amazingly sweet and flavorful peach pie with a sour cream custard and crumble top!
Prep Time45 minutes
Cook Time55 minutes
Course: Dessert
Servings: 8 slices

Equipment

  • Two medium mixing bowls
  • One small mixing bowl
  • 9" Pie plate
  • Mixing spoons
  • Measuring Cups and Spoons

Ingredients

Peach Filling

  • 4 cups Peaches (blanched and sliced) 600-700 grams
  • 1/4 cup Sugar 50 grams
  • 1 tbsp Lemon juice 15 grams
  • 4 tbsp All-Purpose Flour 32 grams

Custard Filling

  • 1 cup Sour cream 240 grams
  • 3/4 cup Sugar 150 grams
  • 3 Eggs
  • 1/4 tsp Salt 1.5 grams
  • 1/2 tsp Vanilla Extract 2 grams
  • 1/8 tsp Almond Extract (optional) 0.6 grams

Crust

  • 1 1/3 cup All-Purpose Flour 170 grams
  • 1/2 cup + 2 tbsp Unsalted Butter 125 grams
  • 1/2 tsp Salt 3.5 grams
  • 1/4 cup Ice Water 2 oz

Crumble Topping

  • 1/3 cup Brown Sugar 67 grams
  • 1/3 cup All-Purpose Flour 43 grams
  • 1/4 cup Salted Butter room-temperature 57 grams

Instructions

Prepare Peach Filling

  • Bring a large pot of water to boil. Place peaches in the pot for 1-2 minutes and then remove. Allow peaches to cool on the cutting board. Once the peaches are cool enough to handle, the *skin should be easy to remove. Discard skin.
  • Using a pairing knife, cut the peaches and place slices in a mixing bowl. Discard pits.
  • Add 1/4 cup sugar, 1 tbsp *lemon juice, and 4 tbsp flour to peach slices and set bowl aside.

Prepare Custard Filling

  • In a second mixing bowl, combine 1 cup. sour cream, 3/4 cup sugar, 3 eggs, 1/4 tsp. salt, 1/2 tsp vanilla extract, and optional 1/8 tsp almond extract. Mix well and set to the side.

Prepare Crust

  • Preheat oven to 400. Grease 9" pie plate.
  • Place 1 1/3 cups of chilled all-purpose flour in a bowl and mix in 1/2 teaspoon of sea salt. Next, cut 1/2 cup + 2 tablespoons of cold unsalted butter into the flour/salt mixture until it resembles coarse crumbs. Finally, add 1/4 cup of ice water and mix just until the dough starts to form. You may need more water; if the dough seems dry, just add a tablespoon more water at a time. Do not over-mix, or the crust will become tough.
  • Flour counter and place dough ball in middle of it. Flour the rolling pin, as well as the top of the dough and gently begin to roll a circle. Keep checking under rolled out dough to make sure counter stays floured or dough will stick and rip when you lift it to place it in the pie pan. Roll until 1/8" thick, or circle is big enough to cover pie plate. Gently fold rolled dough in half over rolling pin to lift and place over pie plate. After making sure the crust is sitting right in the pie plate, cut off any excess crust and use a for to crimp around crust edges.

Assemble Pie

  • Place pie plate on a baking sheet before filling. This will make it easier to transfer the filled pie to the oven! Now, pour peach filling into the bottom of the pie crust and level out.
  • Next, *pour custard filling over the top of the peach filling. (The crumble topping is put on at the end of the bake.)

Bake

  • Carefully put your pie in the oven and bake at 400 for 15 minutes. After 15 minutes, reduce heat to 350 and bake for another 20-30 minutes.
    I usually find that you need 30 minutes for the custard to set up.
  • While pie is baking you can make your crumble topping. Put 1/3 cup brown sugar, 1/3 cup flour, and a 1/4 cup room temperature butter in a bowl and mix together until coarse crumbs form.
  • Once pie has baked 20-30 minutes, open oven and carefully sprinkle crumbs all over the top of the pie. Put back in the oven and finish baking 10-15 minutes.
  • When pie is done, allow to cool on cooling rack for 30-45 minutes and enjoy!

Notes

*If the peaches you bought from the store aren't ripe enough, or are too ripe, the skin may take extra work to get off. It can be a frustrating task! The perfectly ripe peach will feel slightly firm to the touch, but dent easily when you press it. 
*Lemon juice helps to keep the peaches from turning brown 
*I usually get a glass of ice water and measure out my water from that so it's extra cold!
*This pie is also delicious if peach filling and custard filling are mixed together before pouring it into the pie crust! But, if you prefer the layers to be somewhat separate, assemble as the instructions above suggest