Reviewed: May 6, 2008

Loved it...served with homemade ice cream. Will make again thank you

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Mandy

	Cooking Level: Expert Living In: Hannibal, Missouri, USA
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Reviewed: Jan. 30, 2008

Made this for my fiance and he said it was incredibly delicious - a five star pie. I used 1/2c of cream and the pie set beautifully as it cooled. I did not refrigerate it. I added an extra 1/4c of sugar to the peaches and about 3/4-1t. of nutmeg. A fabulous recipe I will make again!

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HeatherLovesBudgies

	Cooking Level: Intermediate Home Town: Scranton, Pennsylvania, USA Living In: Raleigh, North Carolina, USA
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Reviewed: Sep. 3, 2007

I definitely agree with others that one cup of cream is just too much. I only used a quarter cup and it was still too soupy so I added in a couple of egg yolks to bind it up a bit. The nutmeg was a nice touch and so was the cinnamon I decided to use. Hard one to rate because the flavor was certainly there and everyone loved it. Thanks Laria!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Jul. 14, 2007

I made this pie on a Sunday and it was gone by Tuesday morning. I always read the reviews before I make any of these recipes. Good thing. I decreased the amount of cream to a 1/2 cup and I added 1 t of cornstarch to the dry mixure. I let the pie chill for two hours before I cut into it. This was by far the best peach pie I've ever had!!!!!!!!!!!!!! I'll be making this again and again.

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Michelle


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Reviewed: Sep. 23, 2006

This was really good and easy to make. It's a bit on the rich side with so much cream. I did not have a problem as some did with the pie turning out soupy. I allowed it to brown somewhat during baking and refrigerated overnight, so perhaps that helped. I parboiled the peaches for about 30 seconds, just long enough to loosen the skins. Made peeling and slicing go so much quicker. Thanks, Laria!

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BABSKITCHEN

	Cooking Level: Intermediate Living In: Cleveland, Ohio, USA
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Reviewed: Sep. 5, 2006

I made a nectarine and an appple pie. I'm not sure which one is better! After reading the reviews I cut the cream to 1/2 cup per 10" pie. I added a crumb top to the apple pie. Both are very good. So much for the diet!

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kksmom


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Reviewed: Aug. 20, 2006

I followed the recipe exactly, and like some others mentioned, it turned into a soupy pie...a delicicous soupy pie, but soupy none the less. The flavor was great, but it was just way too liquidy. The crust held up, however, and it gave some good texture.

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mom23boys

	Cooking Level: Expert Home Town: Utica, New York, USA Living In: Rockville, Maryland, USA
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Reviewed: Sep. 22, 2005

I made this pie and it turned out great. Although I thought I had heavy cream in my fridge when I started making the pie when it came down to that ingredient, I only had Half & Half so I only pour a tablespoon or two over the pie. It still came out great so I'm thinking that the cream wasn't necessary. I also added a few tsp of cornstarch just because of the reviews which said it didn't set well. I let it cool a few hours and it cut fine, put it in the fridge over night and brought it to work where my coworkers devoured it.

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IMSURFBUNNY

	Cooking Level: Intermediate
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Reviewed: Sep. 8, 2004

I thought this tasted GREAT!! I did have a little problem with it being a bit soupy. I think I will try it with less cream next time.

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TESSB1

	Cooking Level: Intermediate Home Town: Ogden, Utah, USA Living In: Spokane, Washington, USA
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Reviewed: Oct. 29, 2003

This recipe was very good,I didn't use as much cream as the recipe called for and it still seemed real creamy to me, next time I will cut the cream in half, maybe use only a quarter of what it calls for.

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KRISISON

	Cooking Level: Intermediate
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Reviewed: Oct. 6, 2003

Great pie-even with frozen peaches. Great for summer time. My husband said I should make pies more often.

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KAEDENTON


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Reviewed: Oct. 2, 2003

This pie is wonderfully tasty and creamy. I used peaches fresh from my neighbour's tree, and it was absolutely wonderful. The pie didn't set quite well in the oven, but it perfectly did after a few hours in the fridge. Just one thing: BE SURE TO USE A DEEP DISH PIE SHELL!!!

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IVANDIEPART

	Cooking Level: Expert Living In: Brussels, Brussels, Belgium
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Reviewed: Sep. 22, 2003

easy,delicious peach pie. I've passed on to a few friends who also loved this recipe

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JanetKoch


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Reviewed: Sep. 8, 2003

I followed the instructions to the T and it came out like soup. I would say to use less cream. The flavor is great and the crust is fabulous. You can use the crust recipe for several pies.

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Pilotprincess


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Reviewed: Aug. 8, 2003

quick, easy, and rich and delicious. used a graham cracker crust, so cut down on the peaches slightly to fit. going to try with strawberries next! great company pie.

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IVY14


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Reviewed: Jul. 25, 2003

This was a big hit with my family. It was so runny when it came out of the oven I was afraid it wouldn't set up. After a few hours in the fridge it set up beautifully. I'll definately make it again.

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SLANGNESS


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Reviewed: Jul. 25, 2003

I thought it was great. weeks after I made it my uncle commented on it. Be sure to purchase a deep dish pie crust. I am going to try it with apples, since they are in season. Sooo.. easy.

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Reviewer:

LADYTURTLE


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