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Aunt Nancy's Peach Pie with Streusel Topping
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4 from 1 vote

Aunt Nancy's Peach Pie with Streusel Topping

A delicious family recipe that you simply must try!
Servings 8 servings
Author Andrea Ferenchik


For the pie

  • 1 frozen pie crust, thawed
  • 4-5 large fresh peaches, peeled, pitted and sliced

For the custard

  • 3 egg yolks
  • 8 ounces sour cream
  • 1 cup sugar
  • 1/4 cup all purpose flour
  • 1 teaspoon pure vanilla extract

For streusel topping

  • 1/2 stick unsalted butter
  • 1/2 cup flour
  • 1/4 cup sugar


For the pie

  • Line a pie shell with a favorite pie crust. Aunt Nancy liked the pie crust recipe from the package of Tenderflake Lard. I, however, used the frozen pie crusts from Pillsbury. I mean, who has time to make homemade pie crusts these days?
    Fill crust with sliced peaches, fresh, frozen or canned so long as they’re drained. (I used frozen pie crusts but seriously, please don’t use canned or frozen peaches. It’s a sin. For real.)

For the custard

  • Whisk until well-blended.
    Add one 1 tsp vanilla extract.
    Pour over peaches in shell.
    Bake at 350 F for 30 minutes.

For the streusel topping

  • Mix with fingers until crumbs form.
    Remove pie from oven. Sprinkle with topping.
    Return to oven for 15 more minutes or until streusel is golden brown and a knife inserted comes out clean. Let cool slightly. Serve and enjoy!