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This is a perfect pie which you can make in any season of the year because you can use fresh, frozen or canned peaches.
5 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8


For the peach pie:

  • 1 package store-bought pie crust, thawed if frozen;
  • 3 egg yolks;
  • 2 containers (6 oz each) peach yogurt;
  • ¾ cup sugar;
  • ¼ cup all-purpose flour;
  • 1 tsp vanilla extract;
  • 2 ½ cans (15 oz each) peach slices, drained.

For the streusel topping:

  • 6 tbsp unsalted butter;
  • ½ Cup all-purpose flour;
  • ¼ Cup of brown sugar.


  • Preheat oven to 425°F. Place pie crust in ungreased pan. Press the pie crust into the bottom and up the sides of the pan. Make holes in the crust using a fork. Bake in the preheated oven for 5-10 minutes.
  • While the pie crust is baking, prepare the yogurt filling. In a bowl, beat egg yolks using an electric mixer. Then, add peach yogurt, sugar, vanilla extract, and all-purpose flour. Beat using an electric mixer until combined.
  • Let the peach slices dry on some paper towels. Then, place them on the bottom of the crust. Add the yogurt mixture to the crust. Bake in the preheated oven for 20 minutes. Then, cover the pie crust with an aluminum foil and bake for an additional 15 minutes.
  • Prepare the streusel topping while the pie is baking. Mix butter, flour and brown sugar with a fork until crumbly. Sprinkle this crumbly mixture over the pie. Bake for additional 15-20 minutes. Let the peach pie cool completely before cutting and serving. Serve with ice-cream, whipped cream, or chocolate sauce.
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