Custard Peach Pie


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) OR if peaches aren’t in season, 2 cans of sliced peaches, drained, OR 20 oz of frozen peach slices, defrosted, drained and at room temperature
  • 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)


Oven temperature 425ºF (220ºC)


  1. After making the pie crust from the directions , 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.)


  1. Next, peel and slice (1/2″) the peaches and place them over the bottom of the pie crust until all the peaches are used.
  2. With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches.


  1. Bake pie for 30 minutes or until custard is just beginning to set.
  2. 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.)
  3. After 30 minutes, remove the pie from the oven, and evenly sprinkle the streusel over the center of the pie.(The pie crust shied  is great to stop crusts from burning.)
  4. Bake for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.
  5. Cool pie on wire rack for an hour; serve warm.

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