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Reviewed: Feb. 15, 2008

Great pie crust...Something different. For the peaches, to keep them from turning brown, toss them in lemon juice. If you think the lemon juice makes them too tart, add a little sugar. With this crust, I wouldn't add sugar to the peaches. Try the peaches mixed with raspberries and blueberries. For a different topping, mix together one part vanilla yogurt (I use fat free) with two parts whipped topping (Cool Whip). Great summer dessert!

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HEIDI IN TN

	Cooking Level: Expert Home Town: Wayland, Massachusetts, USA Living In: Seymour, Tennessee, USA
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Reviewed: Aug. 23, 2007

Very delicious ... and light. I made the crust the night before and put a towel over it. The next morning I filled it with peaches and I served it around 2pm. I'm not sure about how to keep the peaches from turning a bit brown - this made it a bit unattractive. Serving is also tricky, but whip cream covers things up nicely. Will make again and again.

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Jennie C


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Reviewed: Jul. 29, 2007

Very good, but there is too much sugar in the mergengue crust for my taste. I cut it by half.

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Nora Bee


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Reviewed: Jun. 12, 2007

I've never been a big fan of typical pie crust which is why I came looking for a recipe like this one. I loved it! The meringue like crust is wonderful! I recommend this recipe for anyone who doesn't much care for your average flour pie crust.

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dewshine

	Cooking Level: Intermediate Home Town: Boise, Idaho, USA Living In: Bothell, Washington, USA
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Reviewed: Sep. 11, 2006

This pie was delicious, but I didn't know how to serve it. The slices would not come out like a normal pie. Best just spooned out.

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GLENDA1


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Reviewed: Aug. 29, 2004

I really loved this recipe and have never made one like it before. It just sounded light and refreshing, so I decided to make it today. I did, however, substitute uncooked oatmeal/oats for the nuts because I don't care much for the flavor or the fat in nuts...It was wonderful! I think I may try wheat germ the next time, as I think the crunchy texture would go nicely with this "crust". Overall, a great dessert, and quite easy to make!

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BABYCAKES291

	Cooking Level: Expert Home Town: Harrisburg, Pennsylvania, USA Living In: Kennesaw, Georgia, USA
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Reviewed: Aug. 28, 2004

Good if you don't beat the egg whites in a metal bowl. Otherwise you can taste the metal in the meringue.

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DAbdallah

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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