This was an extremely east recipe to make. The hard part for me was peeling the peaches - they're slippery!! I can't really judge the "Kids" part as I had no kids to try it on. Also, I mixed the milk, egg, sugar, flour & spices together in one bowl to cut down on dishes. It worked just fine.

Followed the recipe exactly and we enjoyed it.

My father wanted a peach custard pie, so I found this recipe and gave it a try. I followed the directions exactly as written, and the pie was delicious. I will definitely make it again.

About peeling peaches, I also do this for potatoes, put them in a pot of boiling water for a few minutes. Take out and place in cold water. The peels will come right off in your hands by just rubbing them a little. This only works with well ripened peaches. (Which is what your going to cook with anyway.)

I did not peel the peaches and sliced them instead of halving them. Everyone loved this pie and requested more. I am making two today, since the first one went so quickly.

I changed this into Peach/apple custard pies! and they were great! 1. I made a double recipe of Crisco shortening pastry but didn't have quite enough Crisco to make up the required 2 cups so used about 1/4 to 1/3 cup (combined) of Becel Margarine and butter to make up the difference. So in total 2 cups 'fat' blended with 4 cups all-purpose flour. Whisk together, 2 eggs, 4 Tbsp cold water, 2 Tbsp white vinegar, 1 1/2 tsp salt and add to flour mixture. This was to yield 2 9" pie shells and 2 lids. I divided the dough into 4 balls for refridgeration and found that only 2 balls rolled out enough pastry for 3 pie shells (bottoms). The dough was a little sticky but once you add flour to your board for rolling, the texture was just right and you didn't have to be stingy with the flour thinking that it would make the dough too tough. I refridgerated this overnight but an hour is fine just to chill the dough. 2. I sliced up 5 or 6 small ripe peaches (moon shaped)as well as 1 large 'Pink Lady' apple and 1 smaller 'Ida Red' apple (cut into small pcs. about the size of my thumb nail and as thick as three nickels. I placed them in a container with approx. 4 oz orange/tangerine juice to keep them from discolouring with a tight fitting lid and could toss them to cover all the fruit. 3. Being as I was intending to make two pies initially, I also doubled the custard ingredients. I blended 2 cans (each 375 ml) Carnation Evaporated milk with 2 eggs, 1 1/3 cup white sugar, 1 tsp cinnamon, 1

We liked this pie, and the fact that it wasn't too bad fat- and calorie-wise for a slice of pie. Sweetness was just right. Used another reviewer's suggestion of brushing the unbaked pie shell with egg - baked crust was perfect, not soggy at all.

I sliced the peaches and didn't peel them, it worked fine. I would say add some salt to bring out the peach sweetness. Very easy recipe, very good.

I made the peach pieces a little smaller, rather than halving. Also, this took 50 minutes to cook, not 30 for me. Great recipe. Enjoyed!

I found using halfed peaches made for uneven custard to peach ratio. Some bites were all peach, some all custard. Also, the exposed peach bits dried out and the spinkled topping did not absorb into them making for an odd texture. If I were to make it again I'd cut the peaches much smaller.