This post may include affiliate links; for details, see our disclosure policy.
This really is the best fresh peach pie recipe! Our prize winning family recipe features fresh peaches covered in a thick, sweet and creamy custard. This dessert has been a summer staple treat in our family for years and we can’t wait for it to become one in yours!
Why we love this recipe
This really is the best fresh peach pie you’ll ever have. At least, we think so! This one is a special family recipe: my mom’s Aunt made it to win first prize at the county fair. Growing up, my entire family worshiped this dessert, a custardy, creamy pie with fresh peaches. We’d eat it to christen the first peaches of the season, and memorably—it was the only food where we were allowed to lick the plates clean!
Here, my mom shares our family’s best fresh peach pie recipe with a few thoughts on tradition and the stories behind it. People all over the world have made it and agree—it really is special!
What makes this peach pie recipe special
Hello readers, it’s Sonja’s mom, Kristi. I’m thrilled to share this family favorite: our 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.
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.)
~Kristi, July 2014
Start with ripe peaches
Let’s go over a few notes before we get to the recipe. Here’s what to look for when you buy peaches for this 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 peaches that are overripe, 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 peaches for a few days in a brown bag (add 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.
Tips for making this fresh 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 our classic pie crust recipe.
- 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 gooey and the crust is golden.
- Refrigerate to set the pie. The custard needs some time to set in the fridge, so this pie is served cold.
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 how to get the custard to the perfect consistency:
- Bake the pie for 15 minutes at 450°F. Place an old baking sheet or tin foil below the pie pan in case the liquid boils over.
- 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.
- If it’s still runny at this point, bake 5 to 10 minutes more, watching so that it does not burn.
- Once it cools to room temperature, refrigerate at least 2 hours or overnight. This is when the pie sets up.
Troubleshooting runny pie
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 very ripe and juicy peaches, cut them in half before placing them in the pie shell instead of slicing them. 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.
Chill before serving
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.
Storing leftovers
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.
Dietary notes
This peach pie recipe is vegetarian.
Frequently asked questions
No, this pie does not work with frozen peaches. To use frozen peaches, try our peach crisp or peach crumble.
Refrigerating the pie allows the filling to set. See the notes above about troubleshooting runny pie.
Yes, you can make the entire pie 1 to 2 days ahead of time.
Store leftover peach pie in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or foil to prevent it from drying out.
Fresh Peach Pie (Mom’s Recipe!)
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 4 hours
- Yield: 8 1x
Description
This really is the best fresh peach pie recipe! Our prize winning family recipe features fresh peaches covered in a thick, sweet and creamy custard. This dessert has been a summer staple treat in our family for years and we can’t wait for it to become one in yours!
Ingredients
- 9” unbaked pie crust
- 4 to 6 just ripe peaches*
- 1 cup sugar
- 3 tablespoons cornstarch
- Pinch of kosher salt
- 1 cup heavy cream
- 1 teaspoon vanilla
Instructions
- Preheat oven to 450°F.
- Prepare a pie crust in a 9″ pie pan.
- 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.
- 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.
- 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.)
- Cool: Once finished, remove the pie from the oven and cool on a rack for about 1 hour.
- 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.
Notes
*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
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!
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!
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.
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….
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.
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.
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!
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.
My Mom has been making this pie for ages, when we were growing up we loved it!