Yesterday the kitchen was a comedy of errors — the highlight being a peach pie that turned out too runny using an old cookbook recipe. Determined to redeem the dessert, I turned to the Good Housekeeping test kitchen’s custard method and combined it with a few flavor and topping ideas from other sources. The result is this Dutch Peach Pie, which I think is a keeper.
Below is a photo and the recipe. Notes are at the end. I’ll post a better picture soon.
Dutch Peach Pie
Ingredients:
1 (9-inch) unbaked pie shell
6 large peaches, peeled, pitted and sliced (about 1½ pounds)
3 egg yolks
1 cup sour cream (230 g)
1 cup granulated sugar (200 g)
½ teaspoon vanilla extract
½ teaspoon cinnamon
⅛ teaspoon freshly ground nutmeg
4 tablespoons all-purpose flour
Topping:
½ cup all-purpose flour (65 g)
½ cup light brown sugar (100 g)
4 tablespoons cold salted butter, cut into pieces
¼ cup oats
½ cup chopped toasted pecans
Preheat the oven to 425°F (220°C).
Arrange the sliced peaches in the unbaked pie shell in an even layer.
In a bowl, whisk together the egg yolks, sour cream, sugar, vanilla, cinnamon, nutmeg and flour until smooth. Pour this custard mixture evenly over the peaches.
Place a rimmed baking sheet on the lower rack to catch any drips and to help protect the oven, and position the pie on the middle rack. Bake for 30 minutes. While the pie bakes, prepare the topping.
To make the topping, combine the flour and brown sugar. Cut in the cold butter with a pastry cutter or pulse briefly in a food processor until the mixture resembles coarse crumbs. Stir in the oats and toasted pecans.
After the pie has baked for 30 minutes, evenly sprinkle the streusel topping over the filling. Return the pie to the oven and bake for an additional 15 minutes, or until the topping is golden and the filling appears set. Let the pie cool completely before slicing. It can be served warm, at room temperature, or chilled — refrigerating overnight will give cleaner slices if you prefer tidy pieces.
Dutch Peach Pie FAQ
Toast pecans on a baking sheet at 350°F (175°C) for about 8–10 minutes, stirring once or twice, until fragrant and lightly browned. For a very small amount, you can microwave them on a plate for about 1½–2 minutes, stopping every 30 seconds to stir so they toast evenly without burning.
Par-baking isn’t required for this pie. To help prevent a soggy bottom, preheat a rimmed baking sheet in the oven and set the pie on that hot sheet when baking. This provides direct heat to the crust and encourages a crisper bottom.
Yes — the topping makes a generous amount. If you prefer less streusel, use half the topping mixture. I enjoy a thick streusel layer, so I typically use the whole amount.
This pie can be served warm, at room temperature, or chilled. If you want clean slices, chilling it overnight helps the custard set fully.
Yes. If you use unsalted butter for the topping, add a small pinch of salt to balance the flavors.
Recipe
Dutch Peach Pie
Anna
Ingredients
- 1 9 inch unbaked pie shell
- 6 large peaches peeled, pitted and sliced (1 ½ pounds)
- 3 large egg yolks
- 1 cup sour cream 230 grams
- 1 cup granulated sugar 200 grams
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ⅛ teaspoon freshly ground nutmeg
- 4 tablespoons all purpose flour
- Topping:
- ½ cup all purpose flour 65 grams
- ½ cup light brown sugar 100 grams
- 4 tablespoons cold butter cut up (salted)
- ¼ cup oats
- ½ cup chopped toasted pecans
Instructions
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Preheat oven to 425°F. Shortly before baking, place a rimmed baking sheet in the oven; you will set the pie on this hot sheet to help keep the bottom crust crisp.
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Arrange the peach slices in the unbaked pastry shell.
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Whisk the egg yolks, sour cream, sugar, vanilla, cinnamon, nutmeg and flour together until smooth, then pour over the peaches.
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Place a rimmed baking sheet on the lower rack to catch drips, then put the pie on the middle rack and bake for 30 minutes. While it bakes, make the topping.
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Combine the topping flour and brown sugar, then cut in the cold butter until the mixture resembles coarse crumbs. Stir in oats and pecans.
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After 30 minutes of baking, spread the streusel over the pie and bake another 15 minutes until the topping is golden and the filling is set. Let the pie cool completely before serving. Chilling overnight yields cleaner slices, but serving the pie warm is also delicious.