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Dutch Peach Pie

by on September 8, 2008 · 10 comments

Yesterday’s kitchen activity was pretty much a series of disasters – the main one being a runny peach pie I made using a recipe out of an old cookbook. Not wanting to be brought down by a simple pie, I decided to give it another go. This time, I called on the expertise of the Good Housekeeping test kitchen. Using a custard recipe of theirs plus some flavorings and toppings from other sources, I built what I thought was a really great pie!

Here’s the photo. Notes at bottom.

peach pie

Dutch Peach Pie

1 (9-inch) unbaked pie shell (Pillsbury ready to bake or homemade)
6 large peaches, peeled, pitted and sliced
3 egg yolks
1 cup sour cream
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg
4 tablespoons all purpose flour

1/2 cup all purpose flour
1/2 cup light brown sugar
4 tablespoons cold butter, cut up (salted)
1/4 cup oats
1/2 cup chopped toasted pecans

Preheat oven to 425 degrees F.

Arrange peaches in unbaked pastry shell prepared as directed on package in a 9 inch glass pie dish. Whisk together egg yolks, sour cream, sugar, vanilla, cinnamon, nutmeg and flour. Pour over the peaches.

Place a cookie sheet on lower rack of cookie sheet for catching drips, then place pie on the middle rack. Cook for 30 minutes. Meanwhile, prepare topping.

Combine flour and brown sugar and stir well. Cut in the butter until mixture resembles coarse crumbs (can use food processor for this). Stir in the oats and pecans.

After the pie has baked for 30 minutes, sprinkle the topping over the pie. Bake for another 15 minutes. Let cool completely. Serve warm or chill the pie. You’ll be able to get a cleaner cut if you chill the pie overnight, but you don’t have to.

The topping recipe makes quite a lot. You could use half if you don’t like streusel that much. I love streusel so I used all of it.

The pie can be served warm or at room temperature

I toasted the pecans by microwaving them for a little over 2 minutes in the microwave.

If you use unsalted butter in the streusel, add a pinch of salt

Use as many peaches as you want

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Published on September 8, 2008

{ 10 comments… read them below or add one }

VeggieGirl September 8, 2008 at 8:10 am

See?? I knew you’d do better in the kitchen today :-)

Katrina September 8, 2008 at 8:35 am

Ahhh, that looks much better! I think one of my mom’s favorite pies is a peach cream pie. I’ll have to ask her for the recipe and compare. I have been eating lots of fresh peaches and nectarines, but haven’t tried making anything with them.

I finally posted a boat load of goodies last night on my blog. Take a looksie sometime! ;)

Cherie September 8, 2008 at 8:40 am

Much better!

Sue September 8, 2008 at 9:15 am

Whew!! I knew that you’d find success! Good for you!

Kathy September 8, 2008 at 10:41 am

I think this might work pretty well even without the bottom crust for a sort of custard/peach crisp.

The City Sage September 8, 2008 at 8:52 pm

When in doubt add more streusel—a girl after my own heart!

Glad you stayed at it and tried again- this one looks a million times better than the first! That’s one lesson I still have to learn- I get frustrated so easily and then just pout instead of getting back on the horse. Good for you!

Jessica September 9, 2008 at 10:20 am

Since you live in Austin, have you had Tiff’s treats? If so, what do you think about them?

Anna September 9, 2008 at 10:25 am

Jessica, I’ve never tried them. I doubt if I’m in their target market ;).

Kathy August 6, 2012 at 3:47 pm

Made this for a pie-crazy friend. It was delicious and a huge hit!

Anna August 6, 2012 at 4:40 pm

Hi Kathy! Thanks for taking the time to post a review.

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