I made this last night (very late) and when I turned it out onto a plate after it cooled I couldn't wait and ate a piece. It was DELICIOUS!! I haven't even added the chocolate drizzle/glaze to the top yet, but on its own it was amazing. I did add 1/2 a bag of chocolate chips to the actual cake. Definitely try this one out! It doesn't get much easier than this, either.

Reviewed On: Nov. 18, 2009

Very tasty and easy to make (of course even easier for me since I used store-bought pie crust)! It was a little too sweet for my taste, but I knew that would probably be the case going into it (considering the description and ingredients). But my husband loved it and said it wasn't too sweet at all. When I make it again, I think I'll cut the taffy and caramel amounts in half. I also used 6 cups of apples, as previous reviewers mentioned. Already looking forward to my second piece!

Reviewed On: Oct. 10, 2009

Scrumptious pie! I noticed that prior reviews mentioned there was a bit too much liquid for their tastes, so I heated the peaches up on the stove with 2 tablespoons of corn starch and a tiny bit of water. I brought it to a boil, let the corn starch "work its magic", then drained it (saving the juice for peach/ice cream sundaes). Then I added the sugar, cinammon, butter, and 1/4 tsp vanilla (not in recipe). I folded the raspberries in right before putting it in the crust, so that they didn't get too mushy. I also did a quick brush of milk on top of the crust prior to adding the sugar. I baked it at 375 instead of 400, as 400 in my oven would have resulted in a blackened mess! The end result was fabulous! Not too soupy at all. Next time, I would put the raspberries on top of the peaches after I spread them into the pie crust, just to ensure each piece has an even amount. Some pieces of mine were very berry and others more peachy.

Reviewed On: Sep. 13, 2009