Reviewed: Oct. 2, 2009

I did not like the recipe. Perhaps if you know how to revise the recipe, it will be OK. 3 tablespoons of cornstarch is way too much.

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katiehsu

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Reviewed: Sep. 29, 2009

This was nice and fresh. I did simmer all of the peaches in the sauce before I put them in the crust. And don't forget to bake the crust first!

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Buffy S.

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

I made this recipe, because I like the fresh peach taste, rather than the cooked peach flavor. I only gave it two stars, because, like a previous reviewer said, the sauce didn't boil, but turned to a thick gel. I put it on the pie anyway, but we had to scrape it off before we could eat the pie, because it made it very unappetizing. Maybe if you used about a cup of water and only 1 tbsp of cornstarch, you could pour it over the peaches, and it might work.

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karjal

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Reviewed: Aug. 16, 2009

For a cheat pie this was great. I still prefer the traditional baked one but this was a wonderful substitute. On a hot day in the summer a hot oven is the last thing i want. Kids loved it and husband approved!

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Beautiful Disaster

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Madison, Indiana, USA

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Reviewed: Aug. 4, 2009

The taste was great, but help me it didn't set, I ever left it overnight I followed the receipe as written.

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DSAMOLINSKI

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Reviewed: Jul. 31, 2009

This pie is awesome! We have never liked cooked peach pie so this really fit the bill for all those fresh peaches in August. I made my glaze with half a cup of fresh sqeezed OJ and 1/2 cup peach juice from the sliced peaches. It adds color and wonderful flavor too! I would cut back on the corn starch as it was way to thick. I ended up adding more peach juice as it was cooking and that worked out just fine. Thanks for this "new" recipe, We love it!!

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Sherry

Cooking Level: Expert

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Reviewed: Jul. 8, 2009

If your peaches are ripe, this pie does not set up and is very runny. I would not make it again.

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DILTC

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Reviewed: Jun. 25, 2009

Crust was the best part. The pie did not set, so it was a gloppy mess. The taste was decent but it just didn't work.

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Leia

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Reviewed: Mar. 9, 2009

Loved it!Will definately be making again, so quick and easy.

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Christa

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

Extremely easy and tasty. I made a pie crust with some left over flaky pastry, and as it is winter, I used a large can of peaches in juice. I substituted the juice from the peaches instead of water, Splenda instead of sugar and added a few drops of almond extract. I needed to add some extra water, possibly because the fruit juice was a little thick, and it turned out perfectly. It took a bit of rearranging to get the mixture through the the layers of peach slices, so next time I'll put it on while the sauce is warm and put a top layer of peach slices on afterwards.

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Juliette, London, UK

Cooking Level: Expert

Home Town: Juliette, Georgia, USA

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Reviewed: Oct. 30, 2008

Just so-so.

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Barb O

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2008

This was just ok, save yourself alot of time and just eat a fresh peach. The peach by itsself is way better than this pie. Even my kids and hubby who eat everything just prefere a fresh peach to this pie.

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gourmetchick

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Reviewed: Sep. 13, 2008

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.

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xteacher03

Home Town: Layton, Utah, USA

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Reviewed: Sep. 5, 2008

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?

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Char

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Reviewed: Aug. 15, 2008

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.

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Farkinguy

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Reviewed: Aug. 13, 2008

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.

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MKB

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Reviewed: Aug. 11, 2008

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.

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