So easy and perfect results. Used 2/3 c brown sugar and 1/3 white, but otherwise made as is. Did as another reviewer suggested and blanched 10 peaches for a minute in boiling water then plunged into cold - skins slipped right off. It sat in the oven for a while (maybe an hour), then on the counter for another hour - it was absolutely perfect in terms of consistency, not watery at all, and those peaches were *ripe*! Will definitely make this again. One note: I like the crust a tiny bit more browned; might start at 450 for 10 minutes before reducing to 350 next time.

Reviewed On: Aug. 28, 2009