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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BlessedWithBoys

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

This recipe is fantastic. I followed it to the letter and it turned out great. I used room temperature butter. It was very easy to make. I will be making this as often as possible while peaches are in season from now on!

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STORYSM27

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Reviewed: Aug. 31, 2009

Great recipe. First time making peach pieI doubled the recipe and made two pies.

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Antbet

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Reviewed: Aug. 30, 2009

These were my husband's exact words: "Oh my gosh, Sher... this pie is excellent!" Enough said :-)

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Sharyn

Cooking Level: Expert

Living In: West Sacramento, California, USA

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Reviewed: Aug. 28, 2009

This was the most delicious peach pie I've ever had! I used half whole wheat flour and half white flour. Also I used 3/4 cups of sugar and since the peaches are so sweet already it didnt make any difference at all. I loved this recipe! I will definatly use it again.

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Hannah B

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Reviewed: Aug. 28, 2009

firmer peaches help give the pie a nice texture. i switched the white sugar for brown sugar to help give the pie a depth in taste it was missing. turned out fantastic!!

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vhughey20

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Reviewed: Aug. 27, 2009

Disappointing. It didn't taste like peach pie with all the nutmeg & cinnamon...more like apple pie. Also, way too runny, even after following other reviewers' ideas to minimize liquid. I will try another recipe next time.

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EKSATTLER

Cooking Level: Expert

Living In: Windsor, Colorado, USA

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Reviewed: Aug. 25, 2009

I like Pie. A lot. But i had never had a peach pie and a friend of ours said peach was her favorite so i made this one and it was outstanding. Thank You. I didn't change a thing. The crust was my own variety but i used everything in the measures given and it was so good that i don't think it could get any better.

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Fergies Kitchen

Cooking Level: Expert

Home Town: Sudbury, Ontario, Canada

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Reviewed: Aug. 24, 2009

It was a little runny -- next time I will try and drain my peaches or somthing!

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Kitty Cookie 14

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

I was amazed the peaches held their form so well but I personally don't care for the amount of nutmeg taste so next time I will omit that. I also used half lime half lemon juice and tossed in a strainer. No problem being too juicy since peach pies are supposed to have some goo. I used the french pie crust from this site and after sitting overnight, the pie did not become soggy at all.

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tomopaste

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Milwaukie, Oregon, USA

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Reviewed: Aug. 23, 2009

This would have been a perfect pie if the lemon juice would have been left out. Lemon juice took the sweetness out and was too sour. I will bake this pie again but without the lemon juice. It took away the peach taste. Baked up beautifully!

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mrfs

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Reviewed: Aug. 22, 2009

I made this pie with 1/3 C Splenda and 1/2 C Brown Sugar Splenda instead of sugar. It was fabulous! I baked the pie in a heavy 8” round ceramic baker on the lowest oven rack and followed the temperature instructions exactly. The bottom crust was crisp and flaky just like the top and my filling wasn’t runny at all. I too used the Butter Flaky Pie Crust recipe from this site. It’s really worth the little extra effort. Thanks for the perfect peach pie recipe!

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CLS

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2009

Delicious,however,the bottom crust was raw! The flavor was exceptional!

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Linda H.

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Reviewed: Aug. 21, 2009

Great! but cooked up soupie. Need a table spoon of cornstarch. Overall great peach taste. Great recipe

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Craftskathy1070

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Reviewed: Aug. 19, 2009

I've never made peach pie before, but this was a great recipie. The only change I made was I omitted the butter. This recipie with a great flaky butter crust was fabulous!

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brunomel

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 19, 2009

My pie was a bit watery, so next time I'll add a little more flour to the mix. Otherwise, my guests couldn't stop raving about it!

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frozenground

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Reviewed: Aug. 17, 2009

I added lime juice to my filling, in addition to draining the peaches. Thank you for the tip, the pie was amazing.

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meighan_d

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2009

I made 3 of these pies exactly as it said on the recipe and it tasted great. Even a comment from my husbands co-worker said it was the best peach pie he had ever had. love it!

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TaraD

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 14, 2009

I made some changes to prevent the pie from being runny after reading the reviews and it still came out a little runny but has an excellent flavor and we plan on finishing it. I did half flour and half cornstarch, strained the peaches, halfed the lemon juice, added blueberries, half white, half brown sugar, and added 5 min to baking time. I also egg washed the shell inside and out which made it a nice golden brown color. Next time I would add a little more cornstarch to thicken it a little more and increase the baking time to 45 min at 350 after the initial 10 min at 450. Overall it is a very good pie and would make it again.

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