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5 from 1 vote

Peaches and Cream Crumble Top Pie

Cook Time35 minutes
Total Time35 minutes
Course: Pie
Keyword: baking, food, fruit, recipe
Servings: 8 Servings
Author: Barbara Schieving

Ingredients

  • Single pie crust dough

Crumble Topping

  • ½ cup pecans toasted and chopped*
  • ½ cup packed brown sugar
  • ½ cup all-purpose flour
  • 4 tablespoons ½ stick unsalted butter
  • ¼ teaspoon salt
  • ¼ cup old fashioned oats

Filling

  • 3 large eggs
  • 2 large egg yolks
  • ½ cup sour cream
  • ¼ cup all purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract I used vanilla bean paste
  • 2 pounds peaches peeled pitted and sliced into ½-inch slices (about 6 large peaches)

Instructions

  • Prepare the Crust
  • Preheat oven to 425º.
  • Roll out the dough on a lightly floured surface and fit into a 9 inch deep-dish pie plate. Trim the crust overhang to 1 inch and crimp the edges decoratively. Prick the bottom of the crust with a fork, then place the crust in the refrigerator for 15 minutes.
  • Line the crust with parchment paper and fill it with dried bean or pie weights. Bake 10 minutes, then remove it from the oven. Remove the dried beans or pie weights and parchment paper from the crust, and cool it completely before filling.
  • Prepare the Crumble Topping
  • Combine all the topping ingredients in a medium-size bowl. Using your hands or a pastry cutter, mix everything together until the butter is well incorporated and the mixture forms pea-size crumbles.
  • Cover the bowl with a kitchen cloth and place in the refrigerator to chill until ready to use.
  • Prepare the Filling
  • Whisk together the eggs, egg yolks, sour cream, flour, sugar and vanilla extract in another medium-size bowl.
  • Assemble the Pie
  • Arrange the peach slices over the bottom of the cooled crust. Pour the filling over the peach slices. Set the pie pan on a rimmed baking sheet and bake in a 375º oven for 35 minutes.
  • Remove the pie from the oven, leaving the oven on.
  • Sprinkle the chilled crumble topping evenly over the custard filling, then return the pie to the oven to bake an additional 15 minutes, until the crumble is golden brown.
  • Cool at least one hour before serving.

Notes

*To toast pecans, bake at 275º for 4 to 5 minutes