Fruit and custard is a perfect combination. Here, the custard contrasts beautifully with the biscuity pastry and soft peaches.
I don’t think peaches are used enough in baking; they have a lovely flavour and texture which makes them ideal for cakes and desserts. I loaded up the pie shell with peaches:
This is what I consider an American pie as British pies tend to have pastry lids. The addition of the streusel topping adds a nice extra texture to the custard.
One omission from the original recipe though, which cost me dear, was the failure to warn that the pastry might over-brown. I would recommend checking it after 15 minutes and covering with foil if it’s browning too quickly. This will spare you the heart-break of having something look like this:
Luckily, one quick haircut later and it was ok!
175g plain flour
120g unsalted butter, cold
3 tablespoons icing sugar
2 egg yolks
For the filling:
5 peaches (approx 700g)
150ml soured cream
3 egg yolks
200g caster sugar
30g plain flour
For the streusel topping:
60g unsalted butter
75g plain flour
60g caster sugar
½ teaspoon ground cinnamon
How to make:
- Start by making the pastry: put the flour, butter and icing sugar into the food processor and blitz until you get fine breadcrumbs.
- Add the egg yolks and blitz until the pastry just starts to come together.
- Turn out onto a lightly floured surface and bring together into a ball of dough, handling no more than is absolutely necessary.
- Wrap in clingfilm and chill for approximately 30 minutes.
- Preheat the oven to 220°C/fan oven 200°C/425°F/Gas mark 7.
- Roll the pastry out between two pieces of clingfilm until it is bigger than a 20-23cm pie dish.
- Ease the pastry into the pie dish. NB, there is no need to grease the pie dish due to the high butter content of the pastry.
- Leave approximately 2.5cm of pastry overlapping all the way around – you can crimp this or simply leave it plain.
- Peel 4 of the 5 peaches and cut into slices. I used sliced tinned peaches.
- Arrange the slices in the pastry case. You get a good fit if you overlap them in concentric circles.
- Beat together the soured cream, egg yolks, sugar and flour until just combined.
- Pour slowly and gently over the peaches – you don’t want to dislodge them.
- Bake the pie for 30 minutes or until the custard is just beginning to set. I recommend checking the pie after 15 minutes and covering the pastry edges loosely with foil if it is browning too quickly.
- While the pie is baking, prepare the streusel topping: rub together the butter, sugar and flour until you have breadcrumbs. Normally I would do this in a food processor, but the amount here is so small it’s quicker by hand.
- Stir in the ground cinnamon.
- After the pie has baked for 30 minutes, evenly sprinkle the streusel over the custard.
- Bake for a further 15 minutes or until the streusel is golden and a skewer inserted into the pie comes out clean.
- Cool the pie on a wire rack. You can serve the pie warm or cold.
- Just before serving, peel and slice the remaining peach arranging on top of the pie.
- I served my pie at room temperature with some spooning cream.
- Bask in glory at the wonderful thing you have made.