CUSTARD PEACH PIE

INGREDIENTS:

Filling:

1 unbaked pie shell

1 1/2 pounds fresh peaches (5-6 peaches), 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

INSTRUCTIONS:

Preheat oven to 425ยบ F and gently place the pie crust at the bottom of the pie dish. Crimp the edges as desired.

Arrange peach slices in circles at the bottom of the pie crust, filling the bottom of the 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 peaches.

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 the 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 the pie is out of the 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 the oven and let cool 15 minutes before serving.