Ingredients

Pastry for 1-crust pie (half of this recipe)

5 medium sized peaches (about 1 1/2 lbs)
OR if peaches aren’t in season, 2 – 15 oz cans of sliced peaches, drained, OR 20 oz of frozen peach slices, defrosted, drained and at room temperature
1 cup (8 oz) Sour Cream
3 large egg yolks
1 cup sugar
1/4 cup flour
1 tsp. vanilla

Streusel Topping
1/4 cup butter
1/3 cup flour
1/4 cup sugar

Instructions

Pie Crust
Using one chilled pastry, roll it out to just a bit larger than the top of your (deepish) pie pan.
Fit into pan and trim the edge.
Crimp the edges as desired
Ta-dah! Ready for filling!

Preheat oven to 425º

Assemble the Custard Peach Pie
Next, peel the peaches (see tips and tricks) and slice (1/2″ thick) 
Place slices (overlapping) 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.

With a whisk or fork, beat together the sour cream, egg yolks, flour, sugar and vanilla until blended and pour over peaches.
Bake pie for 30 minutes, or until custard is just beginning to set.

Meanwhile, prepare Streusel Topping by combining butter, flour and sugar with your hands until the mixture resembles course crumbs.

After 30 minutes, remove the pie from the oven, and evenly sprinkle the streusel over peaches and custard.
Bake for 15 minutes longer, 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.