Reviewer:

Reviewed: Oct. 8, 2011

Love this recipe! Easy to put into the freezer and pull out, then pop into premade pie crusts. Everyone who tasted this thought it delicious. A couple friends have prepared peach pies this way after tasting this.

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Reviewer:

John's Cook

Cooking Level: Intermediate

Home Town: Dunkirk, New York, USA

Reviewed: Sep. 17, 2011

I made this right away instead of freezing it and it was wonderful! I added about 1/2 -1tsp. vanilla and a crumb topping. It was a hit. I also have some in the freezer so hopefully baking from totally frozen will be good as well

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1 user found this review helpful

Reviewer:

nwitek

Reviewed: Jul. 28, 2011

freezing the pie filling right in the plate and removing it whole is brilliant.

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3 users found this review helpful

Reviewer:

pretzeld

Reviewed: Apr. 9, 2011

Good. basic peach pie filling. You will need to use about twice the filling recommended to fill a 9" pie.

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6 users found this review helpful

Reviewer:

Barb

Reviewed: Dec. 28, 2010

wonderful recipe.....we enjoy this pie alot!

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5 users found this review helpful

Reviewer:

jhilts

Reviewed: Jan. 11, 2010

I searched through the site looking for a recipe for peach pie. I had looked at the cans of peach pie filing at the store and balked at $3.00 a can, and two were needed (and they are heavy on the syrupy filling and light on pieces of fruit.) I bought canned peaches in light syrup and drained them to make this recipe. It is perfect - lots of peaches in the pie with the right seasonings and thickeners.

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8 users found this review helpful

Reviewer:

pattifix

Reviewed: Oct. 27, 2009

Sooooo easy & good!

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6 users found this review helpful

Reviewer:

highlandsranchcolorado

Reviewed: Sep. 27, 2009

Awesome simple recipe. I froze the filling maybe a month ago and baked a pie with little to no fuss today. One suggestion though... the pie crust I usually use is a pate brisee and it has some sugar in it, so... the extra baking time required to thaw and heat the filling made the edges of my crust VERY brown by the 20 minute mark. I covered them with foil to finish baking, but I would have done better to have covered them from the beginning. Hope this helps someone!

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19 users found this review helpful

Reviewer:

trizydlux

Reviewed: Aug. 21, 2009

AWSOME AWSOME AWSOME PIE:) I wouldnt be cooking if I didnt alter it at ALL though-i just cant leave well enough alone lol. SO as previously suggested up the peaches to 4 cups, toss in lemon juice to prevent browning-no need to buy fresh fruit preserver. I also threw in a dash of cinnamon and a splash of vanilla(I know-such exact amounts)and 1/2 tbs more of cornstarch and tapioca just because I uped the amount of peaches.

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38 users found this review helpful