Reviewed: Jul. 30, 2004

This turned out just fine, but as much as I love sweets, it was too sweet. Maybe it was just the peaches I used, but I'll cut the sugar to 3/4c or less next time. Also, I used 1 1/2 tsp. vanilla but I think it needs more, maybe 1T. Without it there's no "cream" taste, just sugary peaches. I baked it for 1 hour at 350 as per suggestion, which was perfect.

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MOIREBRI

Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

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Reviewed: Jul. 23, 2004

this recipe has potential.. and it did ultimately turn out good. However, like others i found 300 degrees was not enough. I strongly suggest that you do 350 for 1 hour. At 300 the pie was soupy and the crust not done. Believe it or not after baking it for 1 hour at 300, i threw it in the oven again for 45 minutes at 350 degrees! It came out set and browned...i then chilled it in the fridge a couple of hours(after cooling)yummy! served with ice cream, double yum!!! good luck!!

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JUDY MALLORY

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Reviewed: Jul. 12, 2004

This is not a pie I'd make again. It's sweet and tasty, but I didn't like the mooshy consistency of the filling. I did bake it for one hour at 350 degrees. I also did sprinkle a bit of cinnamon on top before baking it. It's too much like a cobbler and too little like a pie.

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jul. 3, 2004

All in all, this was a very good pie. The only thing I would have done differently was to add more vanilla to the recipe. I think it gives it a more distinct taste. I used a tablespoon and I think it still needed more. Of course that's just my two cents. Like I said, all in all, it was very good! I also used caned peaches instead of fresh, but I drained all the syrup so it wouldn't be too runny.

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JUDY66

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

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Reviewed: Jul. 1, 2004

This is the best and easiest peach pie I have ever made! My family loves it! I used a bought pie crust and a little extra sugar on the fresh peaches because they were a little tart. I give this pie an A+!

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VICKYLYNN217

Cooking Level: Intermediate

Living In: Windsor, South Carolina, USA

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Reviewed: Jun. 25, 2004

Sooooo delicious! I've made this pie twice now and the oven temp needs to be raised to 350 or the pie will be in there for two hours. I used a double pie crust instead of just the bottom because I love crust, and it turned out lovely.

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Ash

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Reviewed: Jun. 18, 2004

Overall it was good. Even after refrigerating overnight, it was still a little runny. Turned out a little bit sticky too.

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Sarah Ann

Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA

Living In: Highland, Illinois, USA

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Reviewed: May 31, 2004

very simple and good for my little son's breakfast, as it's loaded with fruit.

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Feb. 17, 2004

Good and creamy. Should have been way better if I had used fresh peaches, but they're not in season... Will try it this summer. Canned peaches are OK, but not really more. I spooned the dough on the top of the fruit and flatten it with a knife, the oven does the rest. Try it, for it's easy, quick and good (delicious if fresh fruits are used).

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Jan. 12, 2004

Even my son loved this and he is not big on pies at all!!! I will definitely make this again. I did sprinkle cinnamon on top before baking and it turned out awesome!!!

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MENDI_LOVE

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Reviewed: Sep. 23, 2003

Very tasty. I followed recipe exactly and it turned out a bit watery. My brother and boyfriend loved it. Probably great with vanilla ice cream!

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FIREHOSE

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Reviewed: Sep. 14, 2003

Absolutely perfect! Not too sweet, just right. I used a refigerated pie crust & it was perfect, everyone loved it! Thanks!!! I will absolutely make this again!

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NIKKINJ

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Reviewed: Sep. 2, 2003

A great peach cream pie without any cream, which was killer because I never have cream around. It tastes luscious (more of a custard than a cream), and it's a good balance of peach to custard amounts. I even happened to have only one frozen pie shell around, so this was perfect! Note: The cream mixture is really thick and pasty before baking, don't worry it "melts" and turns creamy as it cooks.

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OCTOVUS

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Reviewed: Aug. 14, 2003

Very easy to make. Seemed to be a bit runny, but I tossed it in the fridge and it setup great. I would make this again!

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DAFFY200

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Reviewed: Aug. 5, 2003

Good dish with a side of vanilla ice cream.

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COHUMPHREYS

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Reviewed: May 6, 2003

I used canned peaches and added extra cinnamon. The results were great! This one will go into my regular rotation. Thanks Mary!

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Aug. 30, 2002

This pie was wonderful. My husband and I loved it. I did add 1/4 t. of cinnamon to the filling. I also added a top crust with melted butter brushed on and a mixture of 1/4 c. sugar, 1/4 t. vanilla and a dash of cinnamon pressed on top. I will say that before I baked the pie, I was skeptical about the oven temperature of 300...my pie was not done in 1 hour, it took 1 1/2 hours. When I make this again, I will try increasing oven temperature to 350 and bake for 1 hour.

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lynchcatlover

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Reviewed: Aug. 14, 2002

OK...now I know how to make three pies. This one was excellent!!!!!!! Have not decided....I may want to add some cinnamon next time. Its very good just as it is. The entire house smelled of peaches and vanilla! My only tip....My crust turned out a little light on the bottom. Try and not overfill the crust with peaches, that way you won't have overflow. Then you can avoid putting a cookie sheet underneath to catch drippings. Perhaps if I used a sheet of tin foil rather than the cookie sheet I might have gotten a darker crust?

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MARZY2001

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Reviewed: Jun. 17, 2002

This is a naughtily yummy pie! You gotta try it! I made it with fresh June peaches - excellent. The best pie I have ever made!

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noahmiss

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Reviewed: Sep. 11, 2001

I thought this pie turned out great with very little work. I did add a little cinnamon to it and I used 1/2 sugar and 1/2 splenda. Very good!

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SHARLEYGAL

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