Custard Apple Pie

My family unanimously agreed this is one of the best pies they’d ever tasted. Made it for a New Years get-together. Used Pillsbury refrigerated pie dough (kind that you roll out) and put in a glass pie plate. This allows you to crimp some fancy edges on your pie so people will think you made the dough from scratch, too :~) The filling amount that the recipe called for was absolutely the perfect amount, but I only used about 2/3 (not 2/3 cup) of the streusel topping mixture. It covered the pie completely and was quite thick–any more would have been too much. Also, I used 1 cup and about 2 Tbl of white sugar instead of the 1 1/3 cup in the buttermilk filling and the sweetness was perfect.

Custard Peach Pie

1 hour 30 minutes to prepare serves 8

INGREDIENTS

Filling:
1 unbaked pie shell
1 1/2 pounds fresh apples (5-6 apples), peeled and sliced
1 cup Greek yogurt
3 large egg yolks
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg, optional
Topping:
1/4 cup (1/2 stick) unsalted butter
1/3 cup all-purpose flour
1 1/2 tablespoons sugar
1 pinch salt

PREPARATION

Preheat oven to 425º F and gently place pie crust in the bottom of pie dish. Crimp the edges as desired.
Arrange peach slices in circles in the bottom of pie crust, filling the bottom of pie dish.
In a separate bowl, whisk together Greek yogurt, egg yolks, 3/4 cup sugar, 1/4 cup flour, vanilla extract, cinnamon and nutmeg until combined, then pour mixture over apples.
Cover edges of pie with aluminum foil.
Place pie dish in oven and bake for 30-32 minutes, or until center is almost set.
While pie is baking, make topping by whisking together 1/3 cup flour with 1 1/2 tablespoons sugar and 1 pinch salt, then cut butter into mixture until crumbly.
Once pie is out of oven, sprinkle streusel topping over the pie and return to oven for 15 minutes, or until streusel is lightly browned and pie is cooked through.
Remove from oven and let cool 15 minutes before serving.

From: allrecipes.com