Our wonderful friend Laurie was here for the weekend, and since Colorado peaches are in season, I had to try out her mothers recipe for this fresh fruit pie. I love peaches any way I can have them, and you have to try this winning recipe!


  • 1 prepared pie crust
  • 4 fresh peaches, peeled, pitted and sliced
  • 1 cup heavy cream
  • 2 egg yolks
  • 1 heaping tbsp cornstarch
  • 1/2 cup milk
  • 2/3 cup granulated sugar
  • 1 tsp vanilla


  1. Place a prepared pie crust in a 9-inch pie pan. Crimp the edges and use a fork to poke a few holes in the bottom of the crust. Bake 7-8 minutes in a 375 degree oven. Set aside.
  2. Prepare the peaches; set aside. In a separate bowl, stir together egg yolks and vanilla; set aside. In another bowl, whisk together cornstarch and milk; set aside.
  3. In a small saucepan, add the sugar and cream. Bring to a boil, whisking constantly. Add the cornstarch mixture and bring back to a boil, stirring constantly. Boil 2-3 minutes until thickened. Remove from heat. Stir in the beaten egg mixture.
  4. Arrange sliced peaches on the bottom of the pie. Pour the custard mixture over the peaches, spread evenly.
  5. Refrigerate for at least 2 hours before serving with fresh whipped cream.