This really is the best fresh peach pie recipe! Our prize winning family recipe features fresh peaches and a thick creamy custard.

Best fresh peach pie

This really is the best fresh peach pie you’ll ever have. It’s a special family recipe: my mom’s Aunt’s won first prize at the county fair! I grew up worshiping this dessert, a custardy, creamy pie with fresh peaches. My family would eat it to christen the first peaches of the season, it was the only food where we were allowed to lick the plates clean. Here, my mom has shared our family’s best peach pie recipe with a few thoughts on tradition. Hundreds of people all over the world have made it and agree…it really is special!

Shaping the pie crust
Rolling dough on a pastry frame

Why this peach pie recipe is so special

About the recipe (by Sonja’s mom, Kristi): I’m thrilled to share this family favorite: our heirloom fresh peach pie recipe! I wanted to share something that has become a family tradition in hopes that it might become a family tradition for others.

This recipe was developed by my father’s sister, Ruth, who was a fantastic cook and hostess. Aunt Ruth once won a prize for this fresh peach pie at her county fair. When I was young, my mother used to make this pie for my brother and me. It became my absolute favorite. I would savor each bite, enjoying the contrast of the thick, creamy custard with the salty crust. On a visit home to my mother as an adult, I remember being sick but not too sick to eat some peach pie my mother made. She knew how to draw me home and make me happy!

I began making this pie myself when I got married, and my husband became a quick convert. When we had children, I worked hard to make sure that we all ate healthy foods, but I still made room for peach pie! My daughters would beg to lick the spoon after I poured the custard over the peaches, or for scraps of pie dough as I made the crust. I loved sharing the experience with my daughters because I knew it was a fun tradition that gave them great pleasure too. And so, this peach pie became a family favorite.

Even now when my daughters come home for visits as adults, this fresh peach pie is on the menu. It still provides much pleasure to everyone who eats it! Everyone needs a treat once in a while, and this one is worth the splurge. I hope you enjoy this recipe as much as our family has! (And we still lick our plates.)

Sonja’s Mom, Kristi

Peaches in a pie crust

The peaches to use for this fresh peach pie

Let’s get started on the recipe, shall we? Let’s go over a few notes before we start. Here’s what to look for when you buy peaches for your fresh peach pie:

  • Good, room-temperature just ripe peaches are the key to this recipe. Make sure the peaches are just beginning to ripen and slightly soft to the touch, but not overly ripe. If you use too ripe of peaches, the juice of the peaches will make the filling more runny.
  • Ripen them at home as necessary. If you buy them when they are hard, you can ripen them for a few days in a brown paper bag (throw in a banana for extra power).
  • Buy a few extra, just in case. Buying a few extra peaches is good insurance in case a peach goes bad.
slice of homemade peach pie on white plate next to fresh peaches

How to make peach pie

Many peach pie recipes use canned peaches and sugar syrup, but this one is unique. It features juicy fresh fruit and a thick, creamy custard filling (kind of like a sugar cream pie). Here’s the basic outline of how to make this fresh peach pie:

  • Make the pie crust. This peach pie recipe uses my mom’s classic pie crust recipe; head to that recipe for all her tips and tricks.
  • Peel the peaches. To peel the peaches easily, drop them one at a time into a pot of boiling water. Once out of the water, you should be able to remove the skins easily with the tip of a knife.
  • Add peaches and custard ingredients, then bake. When you bake this peach pie, you’ll need to start with the oven at a high heat and about halfway through the cooking process you turn the heat down. The custard comes out perfectly ooey gooey, while the crust is perfectly golden.
  • Refrigerate to set: The custard needs some time to set in the fridge, so this pie is served cold.
The Best Peach Pie Recipe | A Couple Cooks

How to know when peach pie is done

This fresh peach pie has unique baking instructions. There’s variation in the bake time because of the ripeness and juiciness of the peaches. You’ll have to adjust each time you make it! Here’s a little breakdown on how to get the custard to the perfect consistency:

  • Bake the pie for 15 minutes at 450°F.
  • Turn down the oven to 325°F and bake 40 to 45 minutes longer. Watch and pull it from the oven when it is just set but still wobbles when you shake it. It will set up when you refrigerate it after baking. So don’t expect it to set up right after baking! (Note: This bake time was updated July 2021 to address reader comments.)
  • If it’s still runny at this point, bake 5 to 10 minutes more, watching so that it does not burn. Place an old baking sheet or tin foil below the pie pan in case the liquid boils over.
  • Once it cools to room temperature, refrigerate for at least 2 hours or overnight. This is when the pie sets up.

Does your pie filling seem runny right out of the oven?

Having trouble with the peach pie being runny? The runniness is determined by how many cuts you make to the peaches and how ripe they are. If you have riper, juicier peaches, you might want to try to cut the peaches only in half before placing them in the pie shell. You can also add a little more cornstarch to the sugar before adding the cream if you notice that the peaches are very juicy.

The pie will set up when it gets cold. Don’t expect it to set up when baking! Remember that it is to be served ice cold and will set up more when it gets cold in the refrigerator.

How to serve fresh peach pie

This homemade peach pie is best served chilled. Because of this, you’ll have to think ahead when making the pie: it’s best made on the weekend when you’ve got lots of time. But you can make it ahead 1 day: it saves well! Though it requires a few hours to make, I have no doubt you’ll love my mom’s peach pie recipe: it’s the ultimate summer dessert!

Storage for this peach pie

Unlike most fruit pies, this custard pie needs to be kept in the fridge covered loosely with tinfoil. This pie should last up to a week, but after a few days the crust will start to soften slightly. If you plan on serving this peach pie to guests on a warm day, keep it in the fridge until you’re ready to slice it. Or, you can put some ice into a large baking tray and set the pie on top of the ice to keep it cold.

The Best Peach Pie Sliced| A Couple Cooks

More peach recipes

Got a load of ripe peaches? If you’re looking for more peach recipes or peach desserts, here are a few we also love:

This peach pie recipe is…


The Best Peach Pie Recipe | A Couple Cooks
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Peach pie

World’s Best Peach Pie

  • Author: a Couple Cooks
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 4 hours
  • Yield: 8 1x


This really is the world’s best peach pie recipe! Our prize winning family recipe features fresh peaches with a thick creamy custard and a salty crust.


  • 9” unbaked pie shell
  • 4 to 6 just ripe peaches*
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • Pinch of kosher salt
  • 1 cup heavy cream
  • 1 teaspoon vanilla


  1. Preheat oven to 450°F.
  2. Prepare a pie crust in a 9″ pie pan.
  3. Peel the peaches: Prepare a large pot of boiling water. Drop 3 peaches into the pot so that the water fully covers it, and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer it to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled. Cut each peach in half, remove the pit, and then cut it in half again to make quarters (if your peaches seem extra ripe and juicy, cut them only in half to make sure the filling doesn’t get too juicy). Place the peach pieces into the pie shell, using just enough to fill the pie shell.
  4. Make the filling: In a medium bowl, mix together 1 cup sugar, 3 tablespoons cornstarch, and a pinch of kosher salt. Pour in 1 cup heavy cream and 1 teaspoon vanilla, and mix well until smooth. Pour the custard over the peaches.
  5. Bake: Bake the pie for 15 minutes at 450°F, then turn down the oven to 325°F. Bake 40 to 45 minutes longer until it is just set but still wobbles when shaken – it will firm up fully after refrigerating. (If it’s still very runny at this point, bake 5 to 10 minutes more, watching so that it does not burn. Place an old baking sheet or tin foil below the pie pan in case the liquid boils over.)
  6. Cool: Once finished, remove the pie from the oven and cool on a rack for about 1 hour.
  7. Refrigerate the pie: Once the pie is room temperature, refrigerate for at least 2 hours or overnight. This is the final and most important step that thickens the custard and sets the pie. When ready to serve, cut into pieces and serve ice-cold.


*Good, room-temperature just ripe peaches are the key to this recipe. Make sure the peaches are just beginning to ripen and slightly soft to the touch, but not overly ripe. If you buy them when they are hard, ripen them for a few days in a brown paper bag (throw in a banana for extra power). Buying a few extra peaches is good insurance in case a peach goes bad.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: best peach pie recipe, peach pie recipe,

Looking for more fruit desserts?

Love baking with fruit in the summer? Here are some of our favorite fruit desserts:

Last updated: June 2020

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. It looks delicious! What a nice family tradition: thanks for sharing :-) I definitely want to try this recipe now that peaches are at their best.

  2. Aw, I love this! I think it’s awesome that your family has such a fun tradition, and I hope Clara and I have something like this when she’s older.

    Also, props for those incredible overhead shots. I’ve been wanting a pastry cloth, and now I’m convinced that I need one.

    1. Aww thanks, Courtney! I’m sure the two of you will have so many special moments in the kitchen together! Pastry cloths are the best — my mom gave me mine and I can’t imagine going without it!

  3. This pie with the custard topping sounds amazing. Family recipes that have been passed down truly are the best. I appreciate your balanced approach to eating and your ability to make room for the occasional childhood treat like this.

    1. Thank you, Katie! Yes, it would be hard for us to sustain a healthy diet without the occasional treat. Hopefully your nutrition background supports this theory? :)

      1. Ha, it absolutely supports it! In the end it’s about a sustainable lifestyle, not a diet, as you clearly show too. And sustainability to me is all about loving what your body naturally loves and thrives off of and finding the pleasure and balance in moderation.

  4. Love the recipe….we usually go for cobllers, first blackberry, then blueberry and finally peach in the summer mother’s recipe for layered coblers’ is decadent…buth I thnk your aunt’s has her’s beat. Can’t wait to try!

  5. This was so, so lovely! Family food memories are my favorite kind, and so special that you had your mother share a family recipe with us. It also looks. INSANELY delicious. Thank you so much for this!

    1. Yes, people always make food so much more memorable – and especially when family tradition is involved! Thanks so much :)

  6. Any time a recipe calls for a whole cup of sugar, I generally cut it back to 3/4 cup because it’s too sweet for me. Have you by chance tried less sugar? I don’t usually make custard pies so want to make sure it’ll still set up.

    1. Hi! We followed the recipe exactly, so I’m not sure about the effect of reduced sugar. I have a feeling most of the thickness is from the corn starch, so maybe it would be ok…

    2. Hi Jess! My mom saw this comment and had a few notes about it:

      –I believe a friend tried that once a long time ago and it did not turn out right. I agree that one cup is a lot of sugar though!

      –I have not tried shorting the sugar personally, but would love to hear if someone gets it to work.

      –The only change I have made over the 38 years I have made it is to increase the cornstarch to 3 tablespoons. I have had more consistent results with that amount of corn starch rather than the original 2 tablespoons. Peaches vary a lot in their juiciness and that affects the results too.

  7. This looks AMAZING! I just bought a bunch of peaches at the farmer’s market this morning and can’t wait to make this pie with them!

    Question- I bought a lot of blueberries at the market as well. Do you think if I mixed a few of those in, the pie would be just as delicious!?

    1. Hi! Hope you enjoy! I’m not sure if the berries would hurt the custard so I’m not sure I would try. Let us know if you do though!

  8. This looks totally fab. I don’t think I’ve ever had a fruit pie with that custard filling but I have always been so intrigued by them. Time to change that.

  9. I had a recipe for a peach custard pie many years ago. It called for a double crust. You lined the bottom crust with sliced peaches, top with second crust, cut slits then put the liquid mixture (think my recipe had one whisked egg also and a pinch of cinnamon) through cut slits in the top. It was sooo good!

  10. Amazing pie! I have made it twice already, but am having trouble with the custard. The first time it was VERY runny (possibly my fault, I added some bourbon!), and the second time I followed the recipe exactly and even added a bit of extra cornstarch, but it still left a large puddle of unattractive clear/white goop behind. Is there any trick for avoiding this, or are peaches just too juicy? Do you think tossing the peaches in flour first would help? Thanks for the awesome recipe!

    1. Glad you tried the pie! We asked Sonja’s mom, and here are a few tips she has:
      –The biggest variable in the whole pie is the peaches so it might be related to the peaches. The runniness of the custard depends on the ripeness of the peaches. If the peaches are really ripe, they can create a more runny custard.
      –The best way to guard against runniness would be to make sure that the peaches are room temperature before peeling.
      –Letting the custard mixture sit for a few minutes before pouring it onto the peaches can with the runniness.
      –Make sure that the cream is ‘heavy cream’.
      –Make sure that the pie is completely caught cold before eating it.

      Hope that helps!

  11. I made this last night , followed it correctly but when I went to cut it this morning it was extremely runny. I let it sit before I poured the mixture over the peaches. And I cooked it for the exact times. What could have gone wrong?? I was so excited to eat this!

    1. Hi Olivia! I am so sorry to hear this. I contacted my mother for some tips – here is what she said: “I sometimes get a runny result as well. It is variable depending on the ripeness of the peaches and whether they are cold or warm when they go in the oven. Sometimes I do bake the pie just a little longer when I notice it is still runny. So you could try that the next time as long as it is not burning, you could bake it a little bit longer. Try 5 minute increments longer and see if it maybe is hardening up.” Is this helpful? I know you’ve already made the pie (and probably eaten it)! Let me know and I can try to get more input as well too!

  12. Have you ever made this with frozen peaches? Would love to freeze some peaches now at their peak and make this again at Thanksgiving…

  13. Can’t wait to try this out. We moved to Georgia a year ago, and I never knew peaches could be so good! Love your recipes, and your photography is beautiful as well. :)

  14. I just made this pie yesterday and while the flavors were delicious, I agree with the other people that have actually made this pie. This custard never set as long as I tried to put it in the refrigerator. It was so pretty but when I went in to cut pieces, it was a runny mess. I followed the recipe exactly and I had the same results as the others. Don’t know why. My peaches were all fresh but not refrigerated either.

    1. Jenna, I am so sorry to hear this! I asked my mom for some advice, and here is what she said: “You could try to bake it longer. I usually add about 10 minutes to the second bake time if it seems runny. You could also try peach halves and see if that makes less juice as the original recipe used halves. Tell her to not give up trying! And you can keep baking it longer as long as it doesn’t burn.” So sorry it didn’t work out the first time! I hope that you are able to try a second time if you’re willing to give it a go. I know it’s a lot of energy to invest in something when it doesn’t work out! We appreciate this feedback.

      1. Jenna, I spoke to my mom this weekend and she also mentioned that the peaches could have been overripe. Make sure to use peaches that are ripe but not overly juicy!

  15. i made this pie yesterday, and taste tested it just now (7AM on sunday morning – hello, breakfast!). it turned out great!

    i, however, did poorly at following the instructions: reduced the sugar down to 1/2 cup (1/4 light brown, 1/4 granulated), added a tablespoon of bourbon, and most importantly, just cooked the heck out of it. my custard wasn’t even close to set at the end of the 35 minutes at 325, and i bet i cooked it, ten minutes at a time, for an additional 40 minutes or so. once the custard started bubbling all over, i pulled it out of the oven, let it set for an hour, and stuck it in the fridge overnight.

    my baby taster slice this morning was perfect. solid enough to cut into clean slices, but still delivering a nice, creamy custard. so yum!

  16. I made this pie last fall, and again this week. First time around I went through the instructions precisely, and it was a bit liquidy. This time around, I made some adjustments and think it came out pretty perfectly:
    – I used 4Tbsp cornstarch instead of 3
    – I used a completely frozen (but still homemade) pie dough – this seemed to help keep the crust from getting burnt while the pie needed a little more time in the oven
    – I added 5 min to the 450 baking and 10 min to the 325 baking – it came out of the oven and even cooled with a bit of liquidity, but set in the fridge completely overnight

    Also, not sure which part of my modifications helped, but this time around I didn’t have any trouble with it bubbling over.

    My fellow pie-eaters raved, and this is now my go-to pie to make anyone my new best friend :)

  17. More than 30 years ago a friend gave me this recipe. The first time I made it it was perfect. Each time since it has been runny but still delicious. I will try again with room temperature peaches and some extra cornstarch after reading your hints. Fingers crossed for a perfect pie once more.

  18. Okay, I told you on Instagram that this is the week I would finally make the pie. And I did it! Now I’m upset with myself for waiting so long to do it. I’m generally against cooking fruit. Especially fruits like peaches that are only around for such a short time, I just can’t stand to change something that’s already perfect by adding sugar and heat. But I felt that this pie honored the peaches. I loved keeping the peaches in the big quarters and thought the cool creamy custard was incredible. Thank you for sharing! This will definitely be a new tradition for my summers!

    1. This is so exciting! What a lovely review, and I will definitely share with my mother. We are so happy to have shared this tradition and that you love it as much as we do! Thanks for letting us know :)

  19. Im so excited- finally stone fruit season in Aus. My pie is currently sitting in the fridge to set. Not that I couldn’t eat this whole pie in a day, but how how many days could it safely last in the fridge for? I would love to take it to work and share.

    1. Kristen — so glad you made this! I haven’t consulted the expert (my mom), but I think 1 to 2 days in the fridge would work — maybe even 3, but the crust might start getting a little soggy by that point. Let us know what you think!

  20. This was DELICIOUS! Thank you so much for sharing your family’s recipe! It means so much more to know that this is a family favorite with such a great meaning behind it!

    A few notes:

    – The pie easily lasted 5 days in the fridge (it was so, so hard to resist but we only ate one slice/day)
    – The first time I made it I only had 3 medium-sized peaches on hand and decided to make it anyway and it was absolutely delicious. The second time I made it, I used 4 or 5 peaches and while it was super yummy, we preferred the ratio of cream to peaches in the first pie with less peaches.
    – This tastes sooo good at room temperature 2-3 hours after it has been in the oven, in case you can’t wait for it to chill in the fridge :)
    – I added a pinch of cinnamon and it was yum (not because I think the pie needs it but because I love peaches with a sprinkle of cinnamon)
    – Just make it ASAP. Its so, so good!

    Thanks again!

    1. Oh thank you for making this! These are wonderful notes, and we appreciate you sending them. And I agree — the creamy part is the best. :) Glad you’re a new convert!

  21. I have made this pie twice. I followed the recipe exactly except I used the Trader Joes boxed whipping cream. My pie came out very goopy with a lot of liquid. I even tried baking it for longer and I left it in the fridge overnight – didn’t help at all. Is it just the whipping cream?

    1. McKenzie — Apologies for the slow response here. I am so, so sorry that this didn’t work out for you! We’ve had many people able to make it with success, so this issue is interesting to me. I checked with my mom (the master) and here’s what she had to say! “First, I would bake a little longer until the top is golden and the pie is set. However in this case, I think the issue may be the cream. I don’t know this version of Trader Joe’s cream but I am guessing this may be the issue? Or it may have been covered with cling wrap before it was cold or let it sit out too long before refrigerating it?” Does any of this seem to resonate? I realize it’s not longer peach season, but hopefully we can solve it for you the next time around! Let me know if you have further questions!

  22. Thanks for an awesome recipe! I’ve been wanting to make this since you posted it, and finally had the right opportunity yesterday for the Pretty Simple Dinner Party :)

    Here are my notes (based in large part on the other commenters):
    -I did put my pie crust/pie plate in the freezer for awhile before baking
    -Added 1 TB of Cornstarch to the custard mix
    -After peeling the peaches, I let them sit out on a paper towel for awhile to kind of dry out a bit and get to room temp (the method I use to peel is also a bit shorter, dropping the peach in boiling water for about 20 seconds and then into an ice bath immediately, and then peel)
    -Added about 10 minutes to the baking time. I shook the pie when I’d check it and once it seemed relatively solid, I took it out.

  23. Hi i made this thee other day. I read all the comment before making it a decided to make some adjustments to it. I times this recipe by *3 And added three eggs as well as 3tbsp more of corn starch. Cut the time completely in half. Baked it at 350. N made streusel to go on top. Family loved it

  24. I made this pie and followed the recipe exactly. It is a runny mess even after a night in the fridge. Any ideas what might have happened?

    1. Hi Steve! I would guess the peaches were a little too ripe. Or, did you end up going the extra 5 to 10 minutes of bake time indicated in the instructions if it’s looking runny? Also: I forwarded to my mom whose recipe this is — here’s what she had to say! “It all depends on the peaches. I would guess that they were just a little too ripe to keep the custard from weeping. But if it does that it is not a failure, it still looks good and tastes wonderful. Scoop the liquid into the pie piece or serve in a shallow bowl when it is runny. On the next go around, try to catch the peaches before they are that ripe. A bit on the firmer side is better.” Let me know what you think!

  25. Thanks Sonja. I guess maybe I did let the peaches ripen too much. I refrigerated the pie over night and when I got up this morning it was still too runny. So I popped it back in the oven at 400 degrees and cooked it an extra 30 minutes. I figured I had nothing to lose. That did the trick and it turned out great. I’ll be more careful next time with the peaches.

    1. Steve — Oh I’m so glad to hear it! Next time you can also bake a little longer until it firms up on the first baking — and just make sure the peaches are a little more firm. Thanks for understanding the variability — and hope you love it!!!


  26. Hello
    I was glad to read the comments before I did the bake. I adapted the all heavy cream recipe by combining 1/2 c of Oikos Greek yogurt with 1/2 a cup of whipping cream to add body to the custard(Happened to be Trader Joe’s WCr). I sprinkled a teaspoon of sugar and cornstarch on the bottom of the pie crust before putting a layer of drained peaches into the shell and topping with custard. After baking at 450 degrees for 15 minutes, I put foil on the edge (should have done it sooner), and then baked at 325 for 30 minutes. Then I turned off the oven and let the pie sit for 15 minutes inside the cooling oven. The top of the pie was a lovely brown color, different that the photo, perhaps because the lactose from the Greek yogurt enhanced caramelization.
    When the pie had cooled to room temp I sliced the whole pie into portions, removed one to eat, spaced the remaining pieces around in the tin and refrigerated the whole thing, tin and all in a ziplock freezer bag. If it doesnt get eaten right away, I can freeze it. In this manner I hope to minimize weeping when serving the pie as each piece may be individually thawed on a plate and served chilled. I reduced the vanilla and added two drops of Rodelle pumpkin spice extract. I liked that this recipe had no eggs as it will keep in hot weather when people are going to be entertaining outside because of COVID-19. I would like to try this recipe with sliced kiwi fruit or some other firm tart fruit in season. I like the idea of jiggling the baked pie which could be done while leaving the baked pie in the turned off oven until it does not move in the center. Keeps cooking at a slower rate until it is done. This pie is actually good warm although it does tend to fall apart on the plate.

  27. I really wish there was a video of just how set this needs to be before pulling from the oven.I have had it on the second bake for a hour and it still looks runny and when I shake it it slides not even close to a bounce back.I followed every but I just don’t know what to look for so the pie bakes on. I did cover edges with foil so it hasn’t burned yet but like I said this recipe really needs a video.There are way to many people saying it’s runny.I wish I would’ve read all the reviews first .If by some miracle it turns out good I will be sure to report back but as of now I think I just wasted 2 -3 hours for a bowl of peach soup.

    1. Hi Laurie! Thank you for the comment. The filling should set up when it’s refrigerated. I consulted with my mom (the recipe author) and we added a few sections on troubleshooting to this post. The pie varies every time based on the ripeness of the peaches, and it fully sets up in the fridge. It does not need to bounce back when baked since the fridge does most of the setting. We’ve added clarifications. Hopefully your pie worked! I’ll follow up via email as well.

      1. Update: My pie turned out great ! When I took it out I took a spoon and got all the peach juice off the top. After the fridge it was perfect!

  28. I tried this recipe, it is not good. Yes, the taste is there but it is so RUNNY! Most pie recipes with cornstarch are stove top cooked to thicken the sauce. You should not have to cook the peaches. You create more liquid that way and the results are not good at all. A waste of money and time….

  29. UPDATE: The bake time at 325 F was updated to “40 to 45 minutes” (from “30 to 35 minutes”) in July 2021 to address reader comments.

  30. Wait! This is Aunt Marian’s Phlegm Pie – at least that’s what we call it. It also has been passed down in our family. Great Aunt Marian was my mom’s auntie (mom is 92 this year). We make it with 4 good sized peaches (mom just said to tell you that 😝), 8 peach halves facing up (7 on outside, 1 in middle) making sure to fill each peach well with the sugar mixture and cream. We just sprinkle the sugar mixture in the shell and pour on the cream. Yes, it’s so good. We never refrigerate before eating, just eat it cool to lukewarm, if we can wait. So glad to find this recipe! Your family story is great! Your Aunt Ruth and our Aunt Marian must have been soul sisters in baking!

    1. Phlegm pie, what a name- haha! Yes it sounds like Aunt Marian and Aunt Ruth had similar baking styles. Love the idea of simply sprinkling sugar in and pouring on the cream. Thanks for reading and let us know if you try Aunt Ruth’s version too!

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