Reviewed: Sep. 25, 2012

This was really easy and came out very pretty! I'm impressed!

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Reviewer:

LadeeLuck84

Cooking Level: Intermediate

Living In: Grover Beach, California, USA

Reviewed: Sep. 1, 2012

This recipe has to be altered so much in order to make this pie. I followed it exactly and within 10 minutes it was boiling over and burning in my oven. Ridiculous that all of these reviews have had to alter this one recipe in order for the pie to come out correctly. I don't normally use recipes and this will be the last one I ever use. I just had an abundance of peaches and thought this would be simple and easy.

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Reviewer:

martini

Reviewed: Aug. 28, 2012

Very good pie. Per the reviews, I cut the sugar and added cinnamon. Also added a struesel topping toward the end of the baking time. Used a foil cover pizza pan to catch the overflow. Nice and rich, good texture, and FINALLY got a peach pie that wasn't runny. I really liked being able to spread the flour mixture over the top instead of mixing it in. Will take the advice of another review and try this for other fruits. DELICIOUS!

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Reviewer:

Lee Ann

Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

Reviewed: Jul. 4, 2012

This is a really easy, tasty pie, made it a few times now. Recommend a deep dish pie pan if you have one. I get good results with a graham cracker crust. Agree with others on less sugar (as little as half cup would be fine) adding cinnamon and going at 325 F for one hour. I usually end up adding about a 1/4 cup of cream to the mixture that pours over the peaches--makes the pie creamier and easier to spread the mix on the pie. This pie, imo, is best eaten cold (like a mousse or cheesecake), so I put in the fridge for at least 4 hours before serving.

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Reviewer:

uttexas

Reviewed: Jun. 24, 2012

Made crust using Joy of Cooking Flaky Crust recipe. Used a small amount of egg wash on crust before putting in 4 cups of peaches. Sprinkled peaches with cinnamon and then poured cream mixture. on top. Covered edges of crust with foil until pie had 15 minutes of cooking left and then took off while putting a streusel topping (also from joy of cooking) on top. Yum yum yum. Oh also cooked for 10 minutes at 400 before putting down to 325.

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Reviewer:

Meghan

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Dallas, Texas, USA

Reviewed: Sep. 4, 2011

EXCELLENT recipe. I did cut back on the sugar a little, but only because I was using fresh Palisades Peaches, and I added a couple shakes of cinnamon to the mix. Cooking it at 300 for an hour, it came out perfectly, with a nice crispy outter layer. My kids and man LOVED it. Thanks Mary, will be my "go to" recipe.

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Reviewer:

Connie.D

Cooking Level: Expert

Home Town: Houston, Missouri, USA

Reviewed: Aug. 22, 2011

Dear Mary Douglas, this is the best pie I've ever had. You are pretty great. My family thinks I'm great when I make this pie. Thanks!

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Reviewer:

Mahoney Mama

Reviewed: Aug. 14, 2011

This was easy and delicious. Not runny at all. The top crusted nicely.

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Reviewer:

HOLLISKAT

Reviewed: Aug. 2, 2011

The time and/or oven temp must be wrong. Though it tasted delicious, it was literally pie soup after several hours of cooling. I placed it back in the oven at 350 for 30 more minutes, and it was more pie-like.

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Reviewer:

Angela

Reviewed: Jun. 20, 2011

If I could give this recipe 6 stars, I would. It tasted fantastic! However, I did make the following changes to suite my taste more: 1/2 cup of sugar only no vanilla For the peaches, I used white peaches fresh from my peach tree which were succulent and sweet. The pie was baked first at 400 degrees for 15 minutes and then at 375 degrees for 45 minutes. The result tasted similar to that of Asian egg tarts but with the addition of many sweet peaches! I loved this recipe which is saying quite a lot considering I usually dislike pie! :)

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