Excellent pie, very light and creamy. Was a hit at a block party. I used very firm peaches and had no problem with a runny pie. The only change I made was to put a top crust. Thanks for a great recipe that I will use over and over again.

Wonderful pie, super easy and tastes great!!! Thanks for the recipe.

I did not care for this recipe. Ok, the flavor was ok (particularly with fresh peaches) and the prep was easy, but the mess this created in my oven, even with two sheets of aluminum foil under the pie, was horrible. The pie cooked for nearly an hour and a half and never got cooked in the center and the edges burned. My guests were kind enough to eat it without complaining, but I would not make this recipe again. Find another recipe.

I made this recipe and I do believe the cooking temperature was incorrect. The pie baked for one hour at 300 degrees and still was not done. I set the oven up to 350 degrees and baked it another 30 min and the top finally turned brown but cutting into the pie after it cooled the crust was raw. The ingredients were tasty without the crust. Could this be a error? I would not attempt to try this again.

We used 4 cups of frozen peaches, and sprinkled the peaches generously with cinnamon. Tis was so friggen good. If I was on death row, my last meal would be Peach cobbler.......well.....sprinkled with bacon maybe. But anyway, it was only slightly runny, but it was probably due to my not being able to wait until it fully cooled to eat it! My wife used her pie crust handed down through her family and it was wonderful. Enjoy everybody!

Yummy! This came out perfect, i did use more vanilla than the recipe called for and i also added a little brown sugar and cinnamon to the mix, baked it 15min at 400, and the rest on 325. Filling set perfectly, wasnt wattery. Delicious Pie!!

This is now my husbands new favorite pie! I used a bag of frozen peaches and accidentally used a 1/2 cup of butter than a 1/3 of a cup and it turned out really well. I took the suggestion to cook for 15 minutes on 400 but I put it back to 300 degrees the rest of the time after about 10 minutes of the 400 degree temperature. It set perfectly for me. I might sprinkle the peaches with a little cinnamon next time. There will definatly be a next time!

Great peach pie!

This is the best fruit pie I've ever tasted. I followed the recipe exactly and it came perfect. I did take the advice given on this board and put a pizza pan under the pie pan to prevent spills in the oven. Thanks for sharing this recipe! I will make it again and again.

This is one of my favorite pie recipes! I get LOTS of compliments! It might be ok to use canned peaches and frozen pie crust, but ya gotta do it justice and take the extra step to make it with fresh peaches and a real crust!! It's definately worth the extra effort! I make it with a deeper dish and double the peaches -3 cups isn't very much. Place it on cookie sheet and anything that boils over won't make a mess in your oven. Looks pretty nice with a lattice top crust as well. Up the temp to 350 or so or it will take FOREVER too bake!

I found this to be an okay recipe, but it was missing something, and the "cream" part spilled over the top of the pan and I was left with mostly just the peaches in the actual pie, however I did not change the recipe a bit? hmmm.. tasty anyway, thanks!

I loved it and so did my guests! They were all asking for the recipe by the end of the night.

Very nice! I made as a deep dish because I had so many peaches. This pie got rave reviews from hubby and the kiddos. It's a little runny if you try to eat it before it's completely cooled, but it's still quite good. Once it had fully cooled it was firm and delicious.

This was great!!!! The only change I made was to use almond extract instead of vanilla and "that made the pie" said my husband. The only reason I used almond was because I ran out of vanilla, but I will continue to use the almond from now on.

I made this pie with the peaches we got in Grand Junction Colorado! Those famous western slope peaches!! Anyway it was so good. I looked in every cookbook I had and finally decided on this recipe and I'm glad that I did. I made it for my family for our Labor Day Bar-B-Que and everyone loved it. Mom wants the recipe now. The only thing is that living at a high altitude I adjusted the temp and time. It still took awhile to get the top brown. I baked it at 350 for about and hour and 10 min. It was just perfect! YUMMY!!! And great with vanilla ice cream. I did put a little cinnamon on the top also.