Reviewed: Sep. 27, 2011

Was very runny, even when cooled...The taste was fantastic though!! Will attempt to modify when making again!

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Reviewer:

sunset

Reviewed: May 6, 2008

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

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Reviewer:

Mandy

Cooking Level: Expert

Living In: Hannibal, Missouri, USA

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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Reviewer:

HeatherLovesBudgies

Cooking Level: Intermediate

Home Town: Scranton, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

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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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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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Reviewer:

Michelle

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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Reviewer:

BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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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Reviewer:

kksmom

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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Reviewer:

mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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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