A great easy recipe, I gave it only four stars only because it seemed a little bland without the curry I add. Now (with the curry) it's a family favorite.

Reviewed On: Apr. 23, 2007

This was great! So quick and easy and so very yummy! I followed the instructions very closely, only using canned peaches, and then turning up the heat to 325 for 10 more minutes until the crust was golden. It came out of the oven beautiful, and was fairly firm when cut into. I did rinse and pat the peaches dry which probably helped prevent any bubbling over (I had none) and kept the pie from being too juicy. Thanks Mary for this quick and super yummy dessert!

Reviewed On: Jul. 15, 2006

I found this recipe to be extremly easy. I just used a large skillet, left out the meat tenderizer since I didnt have any and added some cumin and paprika for extra flavor. I didnt let it simmer for near as long as it said, just till heated through, then I served it on tortillas with my homemade guacamole and some sour cream. My husband really liked it and though I thought it was a little juicy, it tasted fabulous. The only thing I'd change is to take the cover off the last few minutes and let the juices evaporate.

Reviewed On: Oct. 12, 2004