It's possible that it's temperature-related, Artie.
From what I have read, many recipes advise baking at a higher temperature first before turning the heat down, so that the top has a chance to set.
In practice, this means 425 degrees Fahrenheit for 5 minutes, and then down to 350 for 25-30.
Also, there's a fair amount of moisture in peaches, so that could be a factor.
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