Peach Custard Pie

This is the famous Nora Ephron peach pie recipe. I have a phobia about pie crust and this pie crust is so easy and so tasty… so is the pie.

  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 cup butter
  • 2 tblsp sour cream
  • 3 egg yolks
  • 1 cup sugar
  • 2 tblsp flour
  • 1/3 cup sour cream
  • 3-4 peeled sliced peaches

Put first 4 ingredients into a food processor and blend until a ball is formed. Pat out into a buttered pie plate. Bake 10 min. @ 425 degrees. Remove from oven. Beat 3 egg yolks slightly. Combine with 1 cup sugar, flour and sour cream. Arrange peaches in crust and pour egg mixture over peaches. Cover with foil. Reduce oven to 350 and bak 45 minutes. Remove the foil and bake 15 minutes or more until filling is done.

Peach Pie

This didn’t last long enough to get a good picture of the finished product

the peaches have been great this summer

beautiful colors

all done

Happy Birthday Jack. 21! He always asks for pie instead of cake.

We have made this twice in the past two weeks. Made two pies yesterday for Jack’s birthday that were gone in 15 minutes.  Both times I also threw some blueberries in also.  I made regular pies instead of the mini pies in the recipe and the strussel topping is y u m m y.

Peach Pie
adapted from America’s Test Kitchen via
2 1/2 lb peaches, peeled pitted and sliced about 7 cups
1 to 1 1/4 cup sugar
3 to 4 tablespoons corn starch (I used 4 as peaches were ripe and juicy)
1 Tablespoon instant tapioca (I didn’t use this)
Juice and zest of one lemon
Pinch salt
Freshly grated nutmeg
Toss the sliced peaches with lemon juice and zest, 1 cup of sugar, 3 tablespoons cornstarch and 1 tablespoon tapoica, salt and nutmeg.  If your peaches are tart add up to 4 tablespoons more sugar.  If they are very juicy add an additional tablespoon cornstarch. Divide filling among  4 mini pie tins or 1 nine inch pie pan lined with unbaked pie crust.
Strussel Topping
Adapted from America’s Test Kitchen
1 cup all  purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
1 tablespoon fine ground cornmeal.
pinch salt
6 tablespoon unsalted butter, melted
In a small bowl, mix all of the dry ingredients together. Drizzle with the melted butter and stir with a fork until roughly combined.
Cover pie(s) with streusel topping and bake in a preheated oven at 425 degrees for 25 minutes.  Reduce heat to 375 degrees and continue baking until the juices are bubbling and the crust is golden brown, about 25 minutes longer. Cool before serving.


Peach Meringue

Ellen Bottiny

This is SOOOO good in July and August with good peaches.

  • 6 egg whites
  • ½ t. cream of tartar
  • ½ t. salt
  • 1 ½ cup sugar
  • 1 pint whipped cream
  •  sliced fresh peaches (or other seasonal fruit)

Put egg whites in large mixing bowl, add cream of tartar and salt and beat until frothy.  Gradually add sugar and beat until stiff.  Put in a quiche pan (or large pie tin) and place in a 450 preheated oven and turn off the heat.  Leave overnight.  Spread with whipped cream 3 hours or so before serving to soften it.  Refrigerate.  Top with fresh fruit before serving.

Fresh Fruit Tart


  • 1 cup flour
  • 1 T. sugar
  • 6 T. butter
  • 1 egg yolk

Mix ingredients together.  Chill.  Roll on waxed paper and fit into tart or pie tin.  Prick all over and bake for 15 minutes in a 375 preheated oven.


  • 3 oz. Cream cheese
  • sour cream

Mix cream cheese and enough sour cream to get a spreadable consistency.  Spread this on top of cooled shell


  • 3 peaches
  • ½ pint raspberries
  • 2 T. cornstarch
  • 1/3 cup water
  • ¾ cup sugar


  • 1 quart strawberries
  • ¾ cup sugar
  • 3 T. cornstarch
  • ½ cup water

Combine ingredients in pan and boil for 1 minute.  Look for color to change from opaque to clear.  Topping will thicken at boiling point.  Add more water if too thick.

Spread topping on top of tart and refrigerate