Reviewed: Oct. 29, 2009

very good pie. I've made this several times and have had requests for it. I use frozen peaches that I thaw, and add 1/2 teaspoon nutmeg, and another 1/2 tsp. of cinnamon. love it!

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Robin

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Reviewed: Oct. 9, 2009

i have baked this pie numerous times, and it's ALWAYS a hit. I omit the nutmeg and just double the cinnamon, but also dice up about half a stick of butter (instead of the recommended amount). I typically lattice the crust... turns out fantastic!

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thesongparade

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Reviewed: Oct. 7, 2009

Don't change a thing! MMMMMMMM.

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Care

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Reviewed: Oct. 6, 2009

Way too bitter from the lemon juice. I bought fresh peaches right from the orchard and was so disappointed at how bitter-tasting it was. I would make this again, but cut way back on the lemon juice.

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angelavan22

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Reviewed: Oct. 4, 2009

I got TONS of compliments on this pie. It was so delicious every bit was perfect!

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Katrina

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Reviewed: Oct. 2, 2009

This pie was awesome. I used the lime juice as recommended. I cooked it a little bit longer. I always wait until I see the center of my pie bubbling a little...then I almost never have a runny pie. The bottom of the oven pays the price sometimes, but its worth it.

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christy

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Reviewed: Sep. 30, 2009

The flavor was good but it turned out quite runny for me. Even after refrigerating it all night.

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darthotto

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Reviewed: Sep. 26, 2009

Well, not sure what happened with the pie, but it was a bit 'soupy'. I'm rating it 4 stars because the taste was still very good. Followed many people's advice from reviews, but still 'soupy'. Not sure that I will make it again.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Sep. 26, 2009

Came out fantastic for me! Was out of lemon juice and sprinkled some orange juice instead. Pieces remained firm after cutting. Was just as good cold the day after. I baked this living in Europe and it made a nice impression with European guests. Peaches were also picked locally.

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Denise

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Reviewed: Sep. 22, 2009

I made this with some fresh peaches and it was fantastic. I did drain the peaches for a while in a colander to drain off the juice. I also omitted the nutmeg and replaced it with ginger. The pie was perfect! The bottom crust was nice and firm and the top was perfect. I will say that having made many pies over the years I have found that the liquid content isn't the only culprit of soggy crust. Many time your oven is the biggest problem in baking. Uneven cooking, wrong temps etc.. It is always best to have a thermometer inside the oven to make sure it is heating as it should.

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Charmel

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Reviewed: Sep. 22, 2009

excellent! peaches didn't get mushy great flavor. I used the lime juice instead of lemon juice and made sure that I drained them in the collander. I will make this again and again...

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mrad

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Reviewed: Sep. 21, 2009

TOO Watery!! Disappointed!! I made this recipe with high hopes because it looks so good. However it was to watery. When I cut a piece, the whole inside was not set, and had about 2 1/2 inches of liquid. I made my own pie crust, like several reviewers recommended. That turned out good and I will use 'Mom's Pie Crust' recipe again.

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paytonk

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Reviewed: Sep. 15, 2009

WOW is all i can say...this pie was gone in a flash! I didn't feel like sifting through reviews like I sometimes do, so I just made it exactly as written, except that I didn't peel the peaches (when it comes to cooking I go to the wall but I tend to be a lazy baker :p). Deeeeelicious thanks! :)

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Sep. 13, 2009

No better use for farmer's market peaches than a perfect peach pie...and this is it!

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Sep. 11, 2009

Simply delicious! Used peaches and nectarines, substituted 1/2 the flour for cornstarch and 1/2 the sugar for brown. So yummy!

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hgrasson

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Reviewed: Sep. 8, 2009

This was my very first attempt at Peach Pie and it turned out great! My husband loved it! I followed the recipe to the "T" since I have never made this before. The bottom crust never got soggy and the filling was so yummy.

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Marcy R.

Cooking Level: Beginning

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Reviewed: Sep. 7, 2009

Oh my gosh! This was my first pie ever and it made me a star on Labor Day! I took the advice of other reviewers and excluded the lemon juice, used firm peaches, and substituted brown for white sugar, while placing a lattice crust for optimal ventilation...absolutely sinful - a MUST TRY!

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Kehau

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Reviewed: Sep. 5, 2009

I didn't care for this. It was so liquidy that the crust was soaked through after sitting for one day. I had to throw most of it away. What I did eat was ok, but I wasn't crazy about the flavor. Boyfriend didn't really like it that much either, and he will eat just about anything with sugar in it.

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HADHAFANG13

Cooking Level: Intermediate

Home Town: North Richland Hills, Texas, USA

Living In: Olympia, Washington, USA

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Reviewed: Sep. 4, 2009

This pie was so delicious. It was also very easy to make which is always a pleasure. I did use the lemon juice and did not seem to even notice it. Thanks so much for the wonderful recipe.

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Donna W.

Cooking Level: Expert

Home Town: West Haven, Connecticut, USA

Living In: Whitefield, New Hampshire, USA

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Reviewed: Sep. 2, 2009

I made this pie yesterday and it was DELICIOUS! My first peach pie ever, and my husband loved it! As some reviewers suggested I used the Butter Flaky Crust from this site, and it complimented the pie very well. I left out the lemon juice, but otherwise followed the recipe exactly with great results... not too sweet and not runny! Thanks for the great recipe!

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