This was pretty good! I was looking for a fruit dessert to serve with tonight's Easter dinner. I am picky when it comes to pies, so maybe that's why this appealed to me. I wouldn't consider this a pie. It's more like a shortcake.... the crust is dense & cake-like w/ a thick pudding topping enveloping the peaches. So here's my take on this.... You know those Dole peaches & creme fruit parfait cups near the canned fruits aisle??? Take that, "lace" it w/ a shortcake crust & you've got a good idea of what this pie is like. I usually only make slight modifications the 1st time I try a recipe, but after reading all the reviews on here, I decided to make some add'l. changes. First, I pre-baked my crust for 10 min., then as SAMHOPKINS suggested, I too brushed mine w/ egg white (but be careful as the crust will not be completely set!). I then added almost an entire 29 oz. can of peach slices (I ate the rest!). I used my 8 1/4 x 1 1/2 in. Pampered Chef deep dish pie plate, and despite this, I had no prob. w/ bubbling over, etc. (I did carefully spread my cream cheese mixture to w/in 1 in. of the edge as directed, which no doubt helped with that). I found the 1 T / 1 t sugar to cinnamon ratio to be spot on (don't skimp on this!!!). Since I made my pie one night prior, it had plenty of time to "set up" - and it did perfectly! My parents raved (I sent them home w/ leftovers). I'm not sure I'd make this again for myself, but am glad I tried it nonetheless! Thanks for sharing, Debbie. :)
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This was pretty good! I was looking for a fruit dessert to serve with tonight's Easter dinner....