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 called on the expertise of the Good Housekeeping test kitchen and gave it another go with this Dutch Peach Pie. 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. Will post a better picture soon.
Dutch Peach Pie
1 (9-inch) unbaked pie shell
6 large peaches, peeled, pitted and sliced (1 1/2 pounds)
3 egg yolks
1 cup sour cream (230 grams)
1 cup granulated sugar (200 grams)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg
4 tablespoons all purpose flour
Topping:
1/2 cup all purpose flour (65 grams)
1/2 cup light brown sugar (100 grams)
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.
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.
Dutch Peach Pie FAQ
The best way to toast pecans is to lay them on a baking sheet and toast at 350 for about 8 to 10 minutes. However, since it’s such a small amount you can toast them in the microwave. Just put them on a plate and microwave for about 1 1/2 to 2 minutes, stopping every 30 seconds (this is important!) to shuffle them around.
I do not par-bake the crust when I make this pie. To ensure the bottom crust is cooked through, you can preheat a baking sheet along with the oven and set the pie on the preheated baking sheet. It’s not a mandatory step, but it’s a trick that almost always helps prevent a soggy crust.
The topping recipe makes quite a lot. You could use half if you’d prefer less. I love streusel so I use all of it.
The pie can be served warm or at room temperature.
Yes. If using unsalted butter for the topping, add a small pinch of salt.
Dutch Peach Pie
Ingredients
- 1 9 inch unbaked pie shell
- 6 large peaches peeled, pitted and sliced (1 1/2 pounds)
- 3 large egg yolks
- 1 cup sour cream 230 grams
- 1 cup granulated sugar 200 grams
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 teaspoon freshly ground nutmeg
- 4 tablespoons all purpose flour
- Topping:
- 1/2 cup all purpose flour 65 grams
- 1/2 cup light brown sugar 100 grams
- 4 tablespoons cold butter cut up (salted)
- 1/4 cup oats
- 1/2 cup chopped toasted pecans
Instructions
- Preheat oven to 425 degrees F. Shortly before baking, put a rimmed sheet pan in the oven to preheat along with it. You wlil set the pie on this warm sheet. The idea is to help keep the bottom crust crispy.
- Arrange peaches in unbaked pastry shell.
- 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.
Anna
Hi Kathy! Thanks for taking the time to post a review.
Kathy
Made this for a pie-crazy friend. It was delicious and a huge hit!
Anna
Jessica, I’ve never tried them. I doubt if I’m in their target market ;).
Jessica
Since you live in Austin, have you had Tiff’s treats? If so, what do you think about them?
The City Sage
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!
Kathy
I think this might work pretty well even without the bottom crust for a sort of custard/peach crisp.
Sue
Whew!! I knew that you’d find success! Good for you!
Cherie
Much better!
Katrina
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! 😉
VeggieGirl
See?? I knew you’d do better in the kitchen today 🙂