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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Reviewer:

tenshi0019

Reviewed: May 16, 2011

Awesome! Sooooo easy and delicous. Hard to believe it has no cream. Thanks for sharing.

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Reviewer:

Jasgirl

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Mount Vernon, Illinois, USA

Reviewed: Mar. 21, 2011

I chose this pie because similar ones were made with boxed pudding. However, the pie was "SUPER SWEET!" I thought it seemed like a lot of sugar for the amount of fruit. It took about 4 good sized peaches to make the 3 cups. I used a vegetable peeler and it worked great. I cut the peach slices into about 1/4" to make sure they were soft after baking. The mixture that is spread on it is kind of thick, but does melt down into the peaches. It was almost like a soft sugar cookie dough that goes on top. After it was baked I thought it had kind of a dry looking appearance. To fix that I brushed a light glaze on top and it did look pretty. I wish I would have cut the sugar back considerably and I like sweets. About 2 slices only got eaten, unfortunately. I had hopes for a good from scratch peach pie. Possibly cutting back the sugar might help some, I don't know.

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Reviewer:

Baker Bee

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jan. 11, 2011

Not necessarily a pretty pie, at least how I cooked it. But very tasty.

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Reviewer:

MOSCATELLON

Reviewed: Dec. 26, 2010

This was the perfect peach pie recipe! My 8 year old son asked me to make a homemade fresh peach pie for Christmas dinner dessert. As you can imagine finding fresh peaches in late December is not easy nor cheap. I had to try to ripen them the best I could, blanch them to make the peeling easier (although the skin wouldn't come off just from blanching but it DEFINITELY made it easier to peel). I followed the recipe exactly. Note: 5 medium peaches will be more than enough (a little over 3 cups). Also, make sure you put little 1/2" inch foil strips along the edge of the entire pie crust to prevent burning. Take them off after baking and you will have a perfectly lightly browned edging. I will be making this again. I can only imagine how wonderful this pie will be with the big Georgia peaches in season. Yum!

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