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Colonial Rose Inn Peach Custard Pie
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- #22582
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 (9") pie crust pastry, unbaked
1 1/2 pound peaches, peeled, pitted, & sliced
8 ounces sour cream
3 large egg yolks
1 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
STREUSEL TOPPING
4 tablespoons butter
1/2 cup flour
1/2 cup sugar
directions
Preheat oven to 425 degrees. Prepare pastry, set aside.
Peel peaches into 1/4" slices. Arrange peach slices in concentric circles, overlapping them slightly.
In bowl, whisk sour cream, egg yolks, sugar, flour and vanilla just until blended; pour over the peaches in the pie plate.
Bake 30 minutes or until custard mixture is beginning to set.
STREUSEL TOPPING: Meanwhile, prepare topping. In small bowl, with hand, combine butter, flour, and sugar until mixture resembles coarse crumbs.
Sprinkle over baked pie. Bake 15-25 minutes longer or until streusel is golden and knife inserted in center of the pie comes out clean.
Cool pie on wire rack 1 hour; serve warm. Or, cool completely to serve later.
added by
supersalad
nutrition data
451 calories, 20 grams fat, 65 grams carbohydrates, 5 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
August 30, 2008
Made this pie for family reunion, everyone loved it. very good. Make sure you bake it a little longer tho.