Reviewed: May 29, 2007

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!

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crenee5

Cooking Level: Professional

Home Town: Houghton, Michigan, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Feb. 18, 2007

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

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night*star

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Reviewed: Jan. 18, 2007

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!

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KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 12, 2006

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.

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 11, 2006

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.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Sep. 3, 2006

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.

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Tami

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Sep. 1, 2006

Awesome! I upped the oven temp to 325 for my altitude (5300 ft.) and still had to bake an extra ten minutes. Added a sprinkling of cinnamon and nutmeg on top of peaches before covering with topping. Yum Yum!

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Bonnie Z

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Centennial, Colorado, USA

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Reviewed: Aug. 31, 2006

my first peach pie and I liked this one. may or may not make again.

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Deborah

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Hollidaysburg, Pennsylvania, USA

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Reviewed: Aug. 30, 2006

I did have to bake longer than suggested to get it done in the center. I added cinnamon and nutmeg. Was great over all.

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SUZMOLLMAN

Cooking Level: Intermediate

Home Town: Hillsboro, Ohio, USA

Living In: Canal Winchester, Ohio, USA

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Reviewed: Aug. 29, 2006

This was The GREATEST peach cream pie I have EVER tasted. I have made alot of apple pies, strawberrie rhubarb pies in my life and my hubby has neverate 2 pices in one sitting but he did for the first time w/ this one! A+++ Thanks for sharing!!! I even used 7 cups of peaches to fill a 10 inch pie plate and a little over a cup of sugar and an extra blob of margerine, and it couldn't taste any better!

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ginny

Home Town: Southbridge, Massachusetts, USA

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Reviewed: Aug. 26, 2006

Just plain delicious. So easy, and a beautiful finished product. LOVE the low cooking temp -- I accidentally baked my for about an extra 20 min. & just turned a lovely caramel brown on top. Used about 3/4 cup sugar, and was just sweet enough. My mom & grandma's peach pie recipe is now history ....

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MARIETTAKATE

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Reviewed: Aug. 17, 2006

I followed the recipe, except had to bake itan extra 10 minutes. Excellent. It did not last a whole day in my family. I wouldn't change a thing. Delicious!!

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CB205

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Reviewed: Aug. 8, 2006

Wow what a yummy mess!!! When I put the topping on the pie, I didnt think I had enough, so a doubled it...DO NOT do this! The topping speads and covers the pie, so the extra I made ended up on the baking sheet I'd put my pie plate on (a baking sheet is a must if making this pie!) I also baked 425 10 min and 350 50 min. Not soggy at all and topping was hardened and flavorful (w/cinnamon and extra vanilla). Used fresh farm peaches boiled and pealed. Thanks!!

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natsmom

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2006

I used 1/2 cup Splenda instead of sugar, increased the amount of vanilla to about 1 1/2 t. and added about 1t. of almond extract. Also added cinnamon, ground ginger, and nutmeg. It was delicious, crispy on the top and bottom. A keeper!

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becky

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Reviewed: Jul. 15, 2006

I cut the sugar a bit and added cinnamon and more vanilla, as reviewers suggested. Even so, I found this pie good, but nothing special. It needs to be cooked on a higher temperature (15 minutes on 400 and 45 on 350) if you want it to be fully baked.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jul. 15, 2006

This was great! So quick and easy and so very yummy! I followed the instructions very closely, only using canned peaches, and then turning up the heat to 325 for 10 more minutes until the crust was golden. It came out of the oven beautiful, and was fairly firm when cut into. I did rinse and pat the peaches dry which probably helped prevent any bubbling over (I had none) and kept the pie from being too juicy. Thanks Mary for this quick and super yummy dessert!

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PRVRBS31

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Reviewed: Jul. 9, 2006

Delicous. My family loved this recipe. The presentation before it was cut was great until I cut it. It then looked like I was serving peach cobbler but nobody cared because the taste was wonderful. Will make again. Thanks

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LESLEYfromWI

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Reviewed: Jun. 26, 2006

Wonderful and super easy recipe and we will use this as our standard for Peach Pie. The only change I made was I cooked it an extra 10 minutes at the end on 325 so that the crust would brown a little. This helped make it more solid so the pie didn't run like the others mentioned. Thank you for sharing this fabulous recipe!

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Delish Nutrish

Cooking Level: Expert

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Reviewed: Oct. 26, 2005

This recipe reminds me of the peach cobbler I had as a child. This is very easy and so delicious. We make very often at our house with canned peacheds.

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