Reviewed: Jan. 4, 2012

Thanks for recipe, made for Christmas dessert and it was raved about!! Definately a keeper.

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Reviewer:

Cliff G

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Cooking Level: Intermediate

Home Town: Loris, South Carolina, USA

Living In: Summerton, South Carolina, USA

Reviewed: Nov. 20, 2011

Love It!!!! Will make again & again!!

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Reviewer:

Denise

Cooking Level: Expert

Home Town: Calumet City, Illinois, USA

Living In: Valparaiso, Indiana, USA

Reviewed: Sep. 4, 2011

Yum! This was delish! I replaced the sugar with splenda and used light butter. I also baked these with a single crust in cupcake pans for mini-pies. These were amazing!

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Reviewer:

J. Saldaña

Cooking Level: Intermediate

Reviewed: Jun. 12, 2011

It was amazing! Topped it with vanilla ice cream. Yummy!

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Reviewer:

Momof3boys

Reviewed: Mar. 20, 2011

My sister wanted peach pie for her birthday in March, so I used frozen peaches. I should have let them drain longer because the pie was pretty soupy, but it didn't effect the taste. Everybody loved it!! I did have to use vanilla instead of the almond extract. I'll definately try it again this summer with fresh peaches. Yum!!

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Reviewer:

JMackey

Cooking Level: Intermediate

Living In: Grass Valley, California, USA

Reviewed: Nov. 10, 2010

I am only giving this pie 1 star because it's a peach pie. Unfortunately for me my pie turned out terrible. It wasn't sweet enough, 5 cups was not enough filling to fill my normal pie pan, and I didn't enjoy the flavor with the nutmeg or almond paired. Peach pie is my absolute favorite, so to make this pie and have it be such a disaster was very disappointing. I will not make this pie again. :(

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Reviewer:

Maria

Cooking Level: Intermediate

Living In: Covington, Washington, USA

Reviewed: Nov. 1, 2010

Oh yeah, this was everything a peach pie should be. HEAVEN!

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Reviewer:

steefannie

Reviewed: Oct. 1, 2010

This is the BEST peach pie I have ever eaten, absolutely delicious and it was easy to prepare. I will definitely save this recipe for future use.Thank you for sharing!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Sep. 5, 2010

This is very good, delicious really. And pretty to look at. I used white peaches ( my personal favorite) and followed the advice to drain the peaches over a bowl, cut the sugars to 1/2 cup white, 1/4 cup brown. The pie was still somewhat liquidity but I'm guessing that most peach pies are - wouldn't want a dry pie!! The only reason I didn't give it 5 stars is because I need to taste another peach pie to compare it to - this is my first attempt. I uploaded a photo, the one with the pie sitting on a wire rack to show how yummy it it !Try it, you WILL like it !!

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Reviewer:

jamart

Reviewed: Sep. 4, 2010

We loved this peach pie recipe. The almond extract enhances the peach flavor! I used the Pie Crust IV recipe for the crust - it was a great compliment to this recipe

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