This custard peach pie recipe is the best peach pie recipe you’ll ever make. Expect rave reviews and lots of requests for second slices of pie! Easy to make and uses a whole cup of Greek yogurt for a healthier twist, but no change to the amazing flavor!
Originally published July 3, 2013.
Peaches are one of the joys of summer. Custard Peach Pie is just the crowning glory!
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The problem is, like many fruits or vegetables, peaches are in season and plentiful for a short time, but then are gone until next year. If you’re like me, when you can enjoy them, you like to use them in many different ways. Besides eating them raw, I love making a buttery topping for waffles or pancakes.
Peaches are great in smoothies, or my cousin Gianfranco’s favorite recipe: Peaches and Cream (and Cognac)!
I have a favorite dessert cookbook, and I began making this pie from that cookbook when I was a just a teenager (so I’ve made it many times)!
With a basic single pie crust, it only takes layering peaches, mixing up a little custard type mixture and a streusel, and you’ll have one summer’s most delicious fruit pies. I changed the original recipe from using sour cream to Greek yogurt, and it tastes just as delicious!
Edited November, 2018: I’ve had several people write to ask about using canned and frozen peaches and can now tell you that they work just fine. The flavor and texture is still better with fresh peaches, but three of us had a slice of the canned peach version, and we all gave it a thumbs up! While the frozen peaches had better flavor, they made the crust a little soggy, so I’d advise bringing them to room temperature before using them (drain any liquid, too).
Custard Peach Pie
adapted from Good Housekeeping’s Illustrated Book of Desserts
Ingredients
- one single pie crust pastry (half recipe) ONE MINUTE PIE PASTRY
- 5 medium sized peaches (about 1 1/2 lbs) OR if peaches aren’t in season, 2 – 15 oz cans of sliced peaches, drained, OR 20 oz of frozen peach slices, defrosted, drained and at room temperature
- 1 cup (8 oz) Greek Yogurt or labne (measure in a glass measuring jug)
- 3 large egg yolks
- 3/4 cup (6 oz) sugar
- 1/4 cup (2 oz) flour
- 1 tsp. vanilla
Streusel Topping
- 1/4 cup (2 oz) butter
- 1/3 cup (3 oz) flour
- 1/8 cup (1 oz sugar)
Special equipment: pie dish, rolling pin and pie crust shield (optional)
Oven temperature 425ºF (220ºC)
Pie Crust
1. After making the pie crust from the directions HERE, roll it out to just a bit larger than the pie plate and place on top.
2. Trim the edge.
3. Crimp the edges as desired (I pinch with a thumb and forefinger.)
4. Ta-dah! Ready for filling!
Assemble the Custard Peach Pie
Next, peel and slice (1/2″) the peaches and place them over the bottom of the pie crust until all the peaches are used. Don’t worry about making it look perfect; it won’t make a difference to the end result as no one will see how you layered the peaches.
With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches.
Bake pie for 30 minutes, or until custard is just beginning to set.
Meanwhile, make the streusel topping by cutting butter into the flour and then continue with your hands until the mixture looks like crumbs. Next, mix in the sugar. (For more detailed directions read here.)
After 30 minutes, remove the pie from the oven, and evenly sprinkle the streusel over the center of the pie.(The pie crust shield is great to stop crusts from burning.)
Bake for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.
Cool pie on wire rack for an hour; cut and serve while warm.
Love CUSTARD? You’ll adore these melt-in-your-mouth CUSTARD CREAMS!
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Custard Peach Pie
Ingredients
Pie / Filling
- one single pie crust pastry (half recipe)
- 1 cup (8 oz) Greek Yogurt or labne
- 3 large egg yolks
- 3/4 cup (6 oz) sugar
- 5 medium sized peaches (about 1 1/2 lbs) OR if peaches aren't in season, 2 cans of sliced peaches, drained, OR 20 oz of frozen peach slices, defrosted, drained and at room temperature
- 1/4 cup (2 oz) flour
- 1 tsp. vanilla
Streusel Topping
- 1/4 cup (half stick) (2 oz) butter
- 1/3 cup (3 oz) flour
- 1/8 cup (1 oz sugar)
Instructions
Oven temperature 425ºF (220ºC)
MAKE THE PIE CRUST:
- After making the pie crust from the directions HERE, roll it out to just a bit larger than the pie plate and place on top.
- Trim the edge.
- Crimp the edges as desired (I pinch with a thumb and forefinger.)
ASSEMBLE THE PIE:
- Next, peel and slice (1/2") the peaches and place them over the bottom of the pie crust until all the peaches are used.
- With a whisk or fork, beat together the Greek yogurt, egg yolks, flour, sugar and vanilla until blended and pour over peaches.
BAKE THE PIE:
- Bake pie for 30 minutes or until custard is just beginning to set.
- Meanwhile, make streusel topping by cutting butter into the flour and then continue with your hands until the mixture looks like crumbs; mix in the sugar. (For more detailed directions read here.)
- After 30 minutes, remove the pie from the oven, and evenly sprinkle the streusel over the center of the pie.(The pie crust shield is great to stop crusts from burning.)
- Bake for 15 more minutes, or until a knife inserted into the center of the pie, comes out clean.
- Cool pie on wire rack for an hour; serve warm.
Nutrition Information:
Yield:
10Serving Size:
1 sliceAmount Per Serving:Calories: 468 Total Fat: 27g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 130mg Sodium: 278mg Carbohydrates: 50g Fiber: 3g Sugar: 32g Protein: 9g
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Hi Christina,
Great pie!! Came out perfect and hubby loves it so much I am making another for some friends. Quick question….if the pie is left out at room temp for a few hours it would still be okay to eat, right?? I ask because my hubby (wishing to share with another friend) took the rest of the first pie with him. It was covered in foil and in a bag BUT the person he wanted to give it to did not come so it sat around with him while he worked and he brought it home and put it back in the fridge. In my opinion it would still be just fine since it can served warm I don’t think it would spoil in that short time. What are your thoughts on this?
Thank you so much
Malorie
HI Malorie, so glad you love the pie! Given the circumstances with your leftover pie, I’d agree with you that it should be fine, UNLESS it was a very hot day. If you’re in the northern hemisphere, I’d guess that this wasn’t the case. :) Enjoy Malorie and thanks for your note!
Well the streusal topping came out, twice, like paste (my mom is cooking this) so we switched to another type streusal. And the pie actually cooked an extra 30 minutes because the knife kept coming out runny.
Still runny but now it will sit on the counter. Used frozen peaches.
Don’t know what went wrong but I should stick to store bought
Hi Christina! Just wondering if I could substitute the Greek yogurt for heavy whipping cream.
Hi Sarah, while it might work, I wouldn’t recommend it because of the difference between the two. The original recipe called for sour cream, but I switched it to Greek yogurt which has much the same consistency. Heavy whipping cream is very runny and I’m not certain the custard would be set enough for a pie. If you do chance it and give it a try, please come back to let us know how it turned out! I’d be interested to know. Hope this helps! CC
I think that I’m missing something here – what temperature is the oven?
Hi Cathrine, sorry about that! It was omitted in the recipe card, but was in the body of the post. I’ve fixed it now and made the recipe card a little easier to follow, also. Thank you for bringing this to my attention! Enjoy the pie! CC
[…] IMPORTANT NOTE: This recipe isn’t original with me – it’s from Christina Cucina’s brilliant blog post […]
I can’t believe I haven’t come in here to your actual recipe post, Christina! I’ve seen it, loved it and am in awe in particular that it uses up 3 egg yolks. You know me – I love yolky recipes, as I can make macarons with the whites! Love that this uses yoghurt, too. Looks absolutely delicious. I’m dying to make your peach pie this summer, with delicious, juicy French peaches.
Oh that will taste incredible, Jill! Wish I could have a slice! :) Thank you!
Good Morning Christina.. would blind baking the crust work?
I suppose you could, but you really don’t need to. If you do, just don’t bake it very long or the top crust may burn when the filling is baking, Lita. Let me know how it turns out. CC
[…] custard peach pie recipe is the best peach pie recipe you’ll ever make. Expect rave reviews and lots of requests […]
[…] custard peach pie recipe is the best peach pie recipe you’ll ever make. Expect rave reviews and lots of requests […]
Should I keep the leftovers, if there are any, in the fridge?
Hi Katy, yes, because of the custard, do keep the leftovers (if there are any) in the fridge. Enjoy! CC
Would love to make this wonderful sounding pie. Glad it calls for egg yolk as I have an allergy to eggs white and to dairy. Could I substitute coconut yogurt for the Greek yogurt?
Hi Catherine, I haven’t ever had or used coconut yogurt, so I can’t answer your question, unfortunately. Have you baked with it in the past? If if works as a regular Greek yogurt substitution, I’d guess that it’s okay. Let me know how it turns out! CC
Will it be okay if I eliminate the eggs?
Unfortunately, the eggs are critical part of the custard and the filling simply won’t turn out as it should, Pearline. :(
I’m confused about how you’ve converted the volume of various dry ingredients to mass… liquids like yogurt and butter convert well using 8oz per cup. But that doesn’t work for sugar and flour. You have 1/4 cup flour is two ounces, for example, but a cup of flour doesn’t weigh 8 oz even if you pack in down. And 3/4 cup of white sugar isn’t 6oz either. So should I go by the volume measurements?
Hi Jennifer, if I had a choice, you would never see cups on my recipes. They are inaccurate and I am always encouraging my readers to buy a scale if they don’t have one. If you do have a scale, please use the volume measurements. However, in this recipe, the difference in the conversions doesn’t make a big difference because they’re not critical for the pie filling. Enjoy! CC
looks interesting & simple
It’s delicious, too!
I found this Peach Custard pie recipe on Pinterest and I can’t wait to try it! Not peach season currently, so I will try it with canned or frozen peaches until Summer arrives.
I make a similar pie with apples, I use chopped up Granny Smith apples, along with “custard mix,” and a streusel topping too! Always a crowd favorite!
I am SO curious though, what is the name of your favorite dessert cookbook, my curiosity compels me!
Happy Holidays!!
Hi Sue!
This pie has been going mad on Pinterest for months now! I’m happy because it is a great recipe, though. The apple version sounds good, too!
Just below the title, you’ll see that I wrote “adapted from Good Housekeeping’s Illustrated Book of Desserts”. I always give credit to where I found the recipe, unless I don’t know or can’t remember where it came from. Here’s my affiliate link to the Amazon page: https://amzn.to/2CjV4Ap Enjoy the pie and hope you find more of my recipes to try!
Christina
Can I use a premade pie crust for this recipe?
Of course, Lourdes!
Probably because we’re heading into Peach season somewhere in the world oh yeah that would be here, Australia :)
I had thought about that, but thought it was too early for stone fruit “Down Under”. Apparently, most everyone is looking at the recipe from here in the US, though. At least now we know that canned and frozen peaches both work in this recipe! Yes!
Apples are in season, could this be adapted for apples?
Hi Mickey, I actually just made this pie last night using canned peaches and it worked beautifully. That said, I think that steamed apples would work in this pie, too. I wouldn’t use raw apples, though. Just steam them until they’re a little softened, but still keep their shape. I think it would be good! Let me know if you give it a try! CC
can you use canned peaches or frozen fresh peaches is not in here
Hi Robin, I’ve never used anything but fresh, but I would try the canned, as I think the frozen ones will have a lot of extra liquid when they defrost. Let me know what you decide and how it turns out. :)
Hi Robin, Here’s a follow up: I just made a pie with canned and one with frozen peaches! Both turned out well, Robin! I added the notes to the recipe. Just be sure to use the frozen peaches when they are defrosted and have come to room temperature. Enjoy!
How do you mmeasure the yogart in 1 cup you use for dry ingredients or measuring cup for liquids
Hi Kathy, good question, I’ll fix that! 8 oz of yogurt, so I do it in a glass Pyrex measuring jug. Enjoy!
Would it be possible to use frozen peaches (thawed out) instead of fresh peaches?
Hi Melissa, I think this was discussed in these comments a while ago (but there are so many now), however, I’m not sure how it would work as defrosted peaches have so much more liquid. Maybe if you drained them well, it would work. Honestly can’t say as I haven’t tried it myself. Let me know how it goes if you decide to give it a go. :) Good luck! CC
Been looking for a recipe similar to this peach pie for years. Went peach picking with the kids years ago and made a peach pie that I found in the newspaper — it was delicious ( I was not a fan of peach pie) of all the hundreds of recipes I have that one disappeared. The only thing I remember is that it was a single crust, approximately 8 cups of peaches and heavy cream. After seeing your recipe using the yogurt I’m wondering if through the years the heavy cream was replaced with the yogurt. I can’t wait to try this recipe.
Hi Gladys, I hate it when I lose a recipe I loved! I hope this meets your expectations, but I can say that even if it’s not exactly what you are looking for, I cannot imagine you not loving it. Everyone LOVES this pie (including me who is also not a fan of peach pie)! Let me know what you think after you try it! Enjoy, Christina
This is my family’s favorite pie hands down. It’s also the easiest recipe to make.
That’s fantastic to hear, Leticia! Thank you so much for letting me (and others) know! Enjoy the remainder of the summer!
Lovely results from an easy to follow recipe. Mine didn’t come out as pretty as yours, but my husband loved it. Will definitely be making this again.
Thank you so much for letting me know, Sharon. I’m so happy you both liked it. And in the end, it’s how it tastes that really matters! Happy baking! :)
Hi again, Christina, following on from my last comment (August 11th) I have made it again, and also a chocolate dessert made from leftover pain au chocolat – the peach and custard pie went first (no surprise there!)…. and I’d used a metal cake tin – the pastry was cooked beautifully, so I think I shall stick to the metal one next time!!
Best wishes, Val, (UK)
Oh I am so sorry I missed your first comment from the 11th, Val! That usually happens when I travel, but I wasn’t traveling then. I apologize, I wasn’t ignoring you!
To answer your first question, no I don’t cook the pastry first, but honestly, all ovens are different and as you discovered, the pans or tins make a difference, too. Glad you figured it out!
Happy that you enjoyed a couple of my recipes, and thanks for following up when I didn’t respond the first time! :) xx
Hi again, Christina,
I made this a second time, and in a china dish, yet when we cut into it, the pastry was not as well-cooked as the first try.
I notice that yours is cooked in a glass dish – did you cook the pastry beforehand (it doesn’t look as if you did)? I have to say that nobody complained, and, yet again, it disappeared rather fast, it was just a thought that I had.
I am currently in France, and will have to do this again while we’re here, we just love it!
Thank you again, Christina, for this wonderful recipe.
Val
Looks fabulous. I will definitely be making this.! Can you freeze this pie?
Hi Diane, I’ve never had the luxury of too much pie that I needed to freeze, so I don’t know. From my experience, though, I’d guess the custard part would not do well in the freezer. Maybe try freezing a small piece as an experiment, so you don’t waste half a pie if it doesn’t freeze well? Let me know if you do! :)
Hi Christina,
My 0 year young niece is coming over for a baking and dinner party on Wednesday! I’m really looking forward to it, since I love baking of any kind!
You know how much I love your sight with the step by step detailed instructions and spectacular pictures!
She has never baked, so I think with your help, we’ll make this peach pie, the apple crumble ( she doesn’t like too much crust ) and if time permits the lemon loaf!
Then I’m not too sure for dinner?! She might be too tired after all the baking!!!! We’ll see how it goes!!!!
Just in case, I’ll have my home made tomato sauce ready for a quick penne pasta dish, a salad and broccoli or spinach with walnuts!
We may be too full, after sampling all the desserts!
My grand 5 year young twins loved the Belgium Waffles! No need for syrup, just sprinkled half the batch with icing sugar and the other half with cocoa powder!
James wanted to know where I bought them. When I told him I made them, he was curious and wanted to know the how step by step!!!!!
Then I went to the recipe and he understood! They were delicious!! MIchael just wanted to make sure he had 2 ( a white one and a brown one)!!!!
Thanks again!! I just love your food blog and travel vacations!!!! Loved Venice and all the brilliant pictures. You should really consider putting them into a book format! I would definitely buy one for myself and a few others as birthday/ Christmas gifts!!!!!!
Sorry I’m a wee bit winded!!
Luisa from Woodbridge, Ontario, Canada
Hi Luisa, nice to hear from you! Wow, that’s a lot of baking, good for you teaching your niece how to bake! Good choices, too :) I haven’t been baking since I don’t want to turn the oven on. It is going to be 38 today and the kitchen is always the hottest room in our house. Ugh. Love that you made the Belgian waffles! They are so incredibly yummy, hard to describe to people who haven’t had them.
You are very sweet, suggesting a book. I would love to do that one day, but at the moment I just don’t have time. Thanks for your note! Enjoy!
Ha ha Christina, seeing how fast it was disappearing, I cut a sneaky piece to bring home, and shared with husband – his words were “Absolutely delicious!”
Your recipes all look so good, I can almost feel the weight gain. No, not really! :-)
Thank you, again.
Smart, very smart, Val! I’m sure your husband appreciated that, too! Well, you can be assured that all of my photos are actually of the recipes that they are attached to. You can’t say that with many recipes online, sad but true. Hope you try some others! :)
Took this to our quilting group today – served cold but just as delicious!
It disappeared rather too fast …
Thank you Christina for a great recipe.
Oh thank you for letting me know, Val! Yes, I should add that it’s just delicious if it’s not served warm, especially on a hot summer day! Glad everyone enjoyed it, but no leftovers for you, I gather!? Thanks again!
Delicious!! Great flavour, such a nice way to use in season peaches. Thank you.
Thanks, Tara! So happy you tried it and liked it so much! :)
Looks like a truly lovely way to enjoy peaches in season. I have to say, I actually sort of like the fact that some produce come in and goes out quickly. The same with strawberries. (In my opinion, the ones you get in the supermarket don’t count as real berries.) Makes you want to savor the moment!
I suppose that’s true in that we really enjoy them as something special and don’t get used to having them all the time (like bananas)! I agree on the strawberries!
Looks delicious and sounds like a winner for our tennis night supper. Will be making this for dessert. Do you think 0% fat Greek yoghurt would be ok to use?
Wonderful, Suzanne! I’ve used all kinds of Greek yogurt, so yes, I’m sure that will be fine. Enjoy!
I got the most delicious peaches at the Farmers Market this morning, and now I want this dessert! Yum!
Love that you used yogurt for this! Healthier and still tasty! What’s not to like?
Thanks, David! Exactly!
I wish I wasn’t out of peaches cause this looks like an amazing fruit pie. I wonder if it would work with cherries.
I think someone tried it with cherries. I can’t imagine it wouldn’t work! Let me know if you give it a go! :)
Thank you for giving the convection temperature too. The pie is lovely!!
You’re welcome, Sue! Glad you like it!
This is our family’s new favorite dessert! I dont like Greek yogurt, but buy Icelandic skyr and used 1 vanilla and the rest pack cloudberry. Holy cow I cant believe how great this recipe is. Thanks so much for sharing with us!
How wonderful to hear! Thank you, Holly! I really appreciate you letting me know! :)
This looks to die for! And it doesn’t even have chocolate in it!!!
haha! It is really good, Shari! I hope you try it!
I made this pie for dessert last night for friends visiting from England. It was so simple to make but it was very delicious. I added some blueberries to the peaches. I will definitely add it to my favourites for future.
Very happy to hear it, Christine! Thanks so much for leaving this lovely review! :)
Wow!! Have you ever tried it with cherries?
No Samantha, but that’s a brilliant idea! Let me know if you use cherries instead! Yum!
Wow ! This pie looks delish – a must try – thank you for sharing
It really is, Pat!! Enjoy!
It’s amazing, I’ve made it twice recently :)
Fantastic!! Thank you for letting me (and others) know, Ana! ?
…and what flavor yogurt should be used, plain or vanilla?
Although vanilla yogurt would most likely be fine, I use plain. :)
This recipe looks amazing. Can’t wait to try it. What size pie plate should be used? Thanks.
I use a standard 10″ pie dish, Jill. I’ll add that to the recipe. Thanks, I’m sure you’ll love it! Let me know, though! CC
Ok, so I am a little late to the party, so to speak. Hubby and I love all things peaches. I like pies but not a fan of crust, so single crust is fine by me. May even try without the crust. I am going to try this soon and of course, can’t wait to taste!
Never too late to this party! You may not be a fan of crust if you’ve never had a really good crust, Elizabeth. This filling is a winner, though. Crust or no crust, I don’t think you’ll be disappointed! :)
I had so many peaches from the garden and I had to do something with it. I made the pie today and it is fab.
Wow! It’s late for peaches, you are so lucky! Glad you tried the pie and liked it, Esther! Thanks for letting me know! :)
Can this tart be made without the crust?
Hmmm, that’s a good question, Sandy. I would guess that it wouldn’t be a problem except that the cooking time would probably be different. If you give it a try, check it about about 20 minutes, but you never know, it may still need to cook for 30. Let me know how it turns out!
Christina – it worked. I baked the crust-less tart in a ban-marie and everything worked perfectly. I did as you suggested and cut about 8 minutes off the cook time. My husband said to tell you he has no further desire for pastry when he can have it this way. Thanks so much.
Wonderful, Sandy!! That is great and your comment will help others who may want to do the same in future! Thank you so much! :)
This peach pie looks divine. I love the Greek yogurt in it. Perfect for entertaining or to bring to a pot luck to wow everyone.
It definitely does wow people, Cynthia! This recipe’s a keeper!
I’m definitely all for using peaches in every possible way that I can. They’re by far one of my favorite fruits and I agree that it kinda sucks that they’re abundant year-round. This pie looks like an awesome way to get my peach fix!
It is, Vicci! I’m sure you’d love it!
I am loving all the peach recipes around at the moment and this pie looks amazing. So comforting with the custard too.
My neighbours always give us a bag ful of peaches every year and I end up making chutneys or jam. I think a pie is a great idea. Thank you
I hope you give this pie a try, Aish!
Such a lovely peach pie! And I need to get a pie shield. :)
They are very useful, Kate!
Such a gorgeous pie! I love the custard filling…and it doesn’t sound too sweet for me!C
no, it’s not too sweet at all!
I hate to ask this, but, can you use frozen or canned peaches?
Good question, Barbara. To be honest, I never thought about it, but I don’t see why not? Maybe the frozen peaches may be a bit mushy in the final product, but who knows?! Let me know if you try it!
The grocery store did not have any peaches for the season yet so i bought canned & it worked great! I wouldnt use cannedin syrup though, i used canned in 100% juice. This pie is delicious & can be used with many different fruits.
Wonderful, Tiffany! Thank you so much for letting us all know. Now I know the recipe is even more flexible!
This looks really tasty Christina! Yum!
Thanks, Kristi!
Wow, this looks so good! I am on a huge peach kick right now, this looks incredible!
Thanks, Alexandra! I don’t blame you!
Yeah! I could see myself FACE-PLANTING into that!
haha!
We get a lot of peaches from a local farmer each year and now I have another recipe to try!
I love anything peach! We grow 20 acres of peaches on our farm and I can never get enough of them. This pie looks delicious! I love the custard idea.
Wow! That’s a lot of pies! ;)
This looks fabulous, Christina
Thanks, Janice!
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Oh my that is one heck of a delicious pie with peaches, custard and a streusal topping – perfect:-) I also love the crimping so will pinch that idea now Chistina:-)
So happy you like it! The crimping is the easiest, ever! Enjoy! CC
Hi Christina! Thank you for sharing your beautiful custard peach pie to my Fruit pie party.
Hi Christina,
Love your pie crust shield. This gadget is so cool!
No wonder your pie look so perfectly baked. I’m impressed!
Zoe
Thanks, Zoe! I used to have 4 little aluminum quarter shield that would always move and fall off, but then I found this genius tool! I love that it’s made in USA too! It’s so hard to find anything made here anymore. Thanks for stopping by! CC
This looks amazing and I’d love to try this recipe. What temperature should the oven be set at? I don’t see an oven temperature mentioned in your recipe. :-)
Now that might be helpful! Oops! Sorry, Lori, but thanks for catching that! :) I’ve added the oven temp above, but it’s 425ºF (220ºC). I bake it on convection, so I lower it to 400ºF. Let me know how yours turns out! Happy 4th (if you are in the US)!
Oh wow, so delicious! My Mom made something similar but it didn’t have yogurt, I have to try this. It looks wonderful!
Did she use sour cream? If so, it might be the original recipe. I’ve been making too many sweets and desserts-have to do some savory dishes now :)
That is a winner recipe in my book!
Thank you, Cathy! That means a lot coming from you! :)
Now that I have tasted this scrumptious pie, this recipe goes straight to the top of my to-do list.
Yum … that’s all I have to say here …
That’s just so sweet of you to say at all! Thanks, Susan! :)
Peaches are my favorite fruit – and our season is far too short! This is a grogeous pie & I’ll bet it tastes amazing.
Lucky you – being proposed to at El Encato – it is truly enchanting! I took John for his birthday – it was the first time we’d been there since they remodeled. It’s just lovely!
It’s funny, because this typically isn’t a kind of pie I think I’d enjoy, but it does taste fantastic.
I’d love to see the remodel! We haven’t been there since 1989! Yikes!