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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This is a really easy, tasty pie, made it a few times now. Recommend a deep dish pie pan if...