Reviewed: Jun. 30, 2006

This is wonderful!!

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Reviewed: Jun. 28, 2006

I made this last night for some guys helping out around the house. They seemed to like it. I only had instant pudding and that seemed to only matter in the consistancy of the crust. It was not pourable like the instructions say. Anyone else used both and know the difference?

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DIANERATCHFORD

Cooking Level: Expert

Home Town: Streetsboro, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Jun. 27, 2006

I love this recipe. It is my favorite pie to make. I found it in a newspaper over 10 years ago and lost it. I was sooooo glad to find it again.

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Sabura Nati

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Tampa, Florida, USA

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Reviewed: Jun. 22, 2006

I must say I was soooo waiting to try this and I can only give it a 3. It was good, but not perfect.

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EmmaandAvasmom

Cooking Level: Expert

Home Town: Santa Maria, California, USA

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Reviewed: Jun. 19, 2006

Caveat: we did the "bake the crust 10 mins first" tip as suggested by many to avoid sogginess, so take this with that grain of salt. This recipe was strange. Certainly not a pie in any regards and the flavor/texture combination was not the best. My father loved the tangy peach taste to cut the sweetness of the cheesecake part. The rest of us thought it was okay, but weird. And the bottom was remniscent of cornbread or pound cake. It just didn't all fit together for me. Not terrible, but just not what I was expecting at all.

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shewaves

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Reviewed: Jun. 19, 2006

This really didn't tast pie-like. It was too cakey.

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ALLANK

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Reviewed: Jun. 16, 2006

This is my favorite dessert recipe so far! I was worried the cream cheese mix wasn't going to set but after about an hour and a half in the fridge it was PERFECT! I used about 3 small fresh peaches and mixed the cream cheese with peach preserves instead of syrup. VERY RICH! Very sweet. More like a peach cake with cream cheese frosting/cheesecake. Not a "pie". AMAZING! I want to eat the entire thing right now. Will make again. Might try with apple as hubby is not a huge cooked peach fan. THANKS!

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Jenna F.

Cooking Level: Beginning

Living In: North Pole, Alaska, USA

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Reviewed: Jun. 4, 2006

This was great. I made no changes at all. Thanks for a delicious recipe.

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STEPHZ2003

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2006

DON'T change anything from the original recipe. The original recipe won the BLUE RIBBON for me today in the pie contest at my church. I previously made this recipe using others suggestions, such as baking crust before putting in peaches, etc. BIG MISTAKE. FOLLOW THE RECIPE AS IS and you will get exactly what the recipe states "AWARD WINNING". This is like a peach cobbler and a cheesecake, but much better. I really don't like making pies, but this is definitely one that I will make again and again because not only is it absolutely delicious, BUT SUPER EASY!!

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KIGHT

Cooking Level: Expert

Home Town: Hartsville, South Carolina, USA

Living In: Florence, South Carolina, USA

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Reviewed: May 28, 2006

I'm not sure why it's called a pie, it should be called..well, ok, I'm not sure what it should be called but it's more a cake then pie. Whatever it is, it's fantastic. I followed the recipe exactly. I will definately be making this again.

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laurencelle

Home Town: La Broquerie, Manitoba, Canada

Living In: St. Adolphe, Manitoba, Canada

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Reviewed: May 12, 2006

I used a 10" springform pan, and baked the "crust" by itself for 10 minutes as recommended by other reviewers. I think I'd try baking it in a 10" quiche pan next time just for a prettier presentation than a springform pan. Followed everything else as written in the recipe. Doesn't really qualify as a pie, but it is a nice dessert; very cobbler-esque or shortcake-like with a good cream-cheese topping (sort of a cheesecake flavor); the cinnamon/sugar really adds. We're trying it out warm now as I type; it's ok chilled too, but the leftovers aren't as appealing; we liked it fresh-out-of-the-oven-warm better. Thank you for sharing your recipe!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Apr. 29, 2006

I've doubled this and put it in a glass dish. I might try sour cream either with or by itself instead of cream cheese. My co-workers loved this!

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HAZELNUTCREAM

Cooking Level: Expert

Home Town: Elyria, Ohio, USA

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Reviewed: Apr. 26, 2006

OH MY WHAT A GREAT PIE!!!! Thanks a bunch!!!

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kimberlymomrn

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Apr. 26, 2006

THE ULTIMATE PEACH CREATION

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Teresa

Cooking Level: Intermediate

Living In: East Liverpool, Ohio, USA

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Reviewed: Apr. 24, 2006

Delicious and perfect the way it is--didn't change a thing. My family loved it, and said it was even better the next day, after having been refrigerated overnight. I will make this again for sure! Thanks for a great and unique recipe.

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Ditty

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2006

I made this pie for my dad's birthday. he LOVED it! I will definitely make it again, but next time I think I will try to bake the crust for about 10 to 15 minutes before I put the peaches on top.

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