Dried Peach Pie with Custard and Meringue

Preparation info

  • Makes one 9- or 10 inch pie; serves about


    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

Just a small amount of dried peaches perfumes this whole pie, which is composed of a layer of dried peaches, then custard and then meringue. This recipe is from Holmes Café, a “meat-and-three-veg café” in Alabama, famed for its pies.



  1. Roll out the dough on a lightly floured surface to a large circle about inch thick. Fit it, without stretching, into a buttered 9- or 10-inch pie pan. Trim off the excess dough, leavi