If you prefer eating a fresh peach opposed to a cooked peach this is the recipe for you. I can't imagine ever cooking the peaches again or using a canned peach. After mixing the sugar/cornstarch together simply add the butter and water at same time and begin cooking. I also add 1 tsp. almond extract after cooking the glaze. If you soak the peaches in lemon-line soda which is a nifty idea/trick and it does keep the peaches from going brown, be sure to drain the peaches well or the pie will not set up properly. I prefer using a pie crust rather then graham cracker but both are good. It's easy, fast, and super delicious.

My boyfriend thought this was the best peach pie he'd had and he's had some good ones. I loved the fresh peach flavor but the filling was pretty gooey, not smooth and pudding like which the picture seems to show...what did I do wrong?

I needed a quick peach recipe, as I picked up a nice basket at the grocery store. I made this for my in-laws 34th wedding anniversary and everyone LOVED it! It's tough impressing them, this helped.

This is a nice summer dessert when you have picked too many peaches. I added the vanilla extract that another reviewer recommended, which was a great suggestion and a good touch. Next time, I will try NOT waiting for the mixture to cool down before pouring in because it was clumpy and I could not get it to evenly spread through to the other peaches. I will aslo try putting all the peach slices in the mixture so they all soak up the sauce because the way the recipe called for left several peaches tasting just like peaches off a tree versus peaches in a pie.

Although not pretty to look at, it is very good, w/a few slight changes. I used the lowfat crust, peach juice instead of water, 2 Tlbs instead of 3 of cornstarch and Splenda. Nice and low calorie.Could probably use a few more peaches too.

idk if I did it wrongly because I used corn flour but the mixture did not stick together well when it was cut, but it tasted good, so who cares?

This recipe was a disappointment. The pie never set up...and...The taste was merely passable.

Recipe is really good, but instead of water buy peaches in syrup and use the juice instead of water really great.

I really liked this simple peach pie. You have to eat it all within a day or two otherwise the graham cracker crust becomes mooshy.

This came out perfect, I just loved it!

I tried this recipe with ripe mangos and added juice and zest of a lime. It makes great pie filling!! Thanks so much

It didn't ever get firm, but it was very tasty. It was great served warm with ice cream.

I am not sure it did quite what it was supposed to, but was tasty.

If you want the real thing, I suggest using a recipe in which the peaches are baked. If you do make this, I found two reviewer's advice helpful. Coat all the peaches with the sauce before putting in the shell, and add a bit of almond extract for some extra flavor.

Sooooo easy to make. Tastes great!

this is my husband's favorite pie! Summer just wouldn't be summer without the fresh peach pie. I've made this recipe for several years, but with some changes... I do not add the butter, and I also add 1/2 pkg. of peach or white grape jello (SUGAR FREE) after the sugar and cornstarch boil. **A tip... sift the cornstarch and sugar together before adding water. This helps keep the cornstarch from getting lumpy.

I didn't care for the crunchiness of the peaches. This is just sliced peaches with some syrup on them. Not my favorite but easy to make.

This pie was better than I expected. My cornstarch/sugar mixture never did boil; it just suddenly gelled. So didn't get to cook a few peach slices in it. I think next time I would just mix all the peaches in the cooled syrup, instead of pouring it on top. It was kind of clumpy; I'd rather have it mixed in better. Lots of compliments on the fresh, crisp taste of the peaches.