Reviewed: Aug. 12, 2009

I read all of the reviews and took a couple of suggestions. I cut the 1/4 t. of nutmeg down to 1/8 t, and instead of using 1/2 c. of flour I used 1/4 c. of flour and 1/4 c. of cornstarch. The pie was still pretty runny, however the taste was OUTSTANDING. I will use a couple of tablespoons more of cornstarch next time I make this pie.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kara

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2009

Wonderful and very simple recipe!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cabrbe

Cooking Level: Intermediate

Home Town: Falmouth, Maine, USA

Living In: Basalt, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2009

Very nice pie

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Steve L

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

Not sure what all the excitement is about with this recipe. I followed the recipe, but my pie turned out runny and was not baked the whole way through. I don't think 35 minutes was enough time. I do agree with the reviewer who suggested using Mom's Pie Crust - I really liked the homemade crust. I may try this again and keep it in the oven longer.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

Just made this today with peaches from the flea market. They were not very good peaches, but putting them in this pie made them delicious! Magic.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dolly

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2009

Used the lemon juice and allowed peaches to drain in colander as suggested by previous reviews. Pie filling turned out watery consistency and bottom pie crust was soggy. I even left pie in oven an additional 10 minutes at 400 deg. Didn't turn out well. Had to throw the whole pie away. I don't know if maybe baking the pie at 400 deg for a full hour will help, but I'll try it again. I think baking at 350 caused the peaches to simmer in the juices, but not enough heat to evaporate which made the crust soggy. Filling had a "weird" flavor as well - an after taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RecipeHound

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

Very tasty! I used a never fail pie crust recipe from here as the crust. Sooo good. I did add a bit more cinnamon though, because I like it :) No other changes than that.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

adventureseeker

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

This was the first pie I've ever made! I don't know anything about making pies as I am a complete beginner. I followed the recipe exactly and the pie turned out great! But I did forget the salt (not sure how important that is) and my pie was kind of runny so I left it in the oven quite a bit longer than the recipe said. I don't know if the runny consistency was due to the peaches I used (which were fresh, not canned), or forgetting the salt, the lemon juice or just a difference in my oven temp. Regardless, it still turned out great and I will make it again (and hopefully remember to include the salt next time)!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

StaceySD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2009

This was excellent, I didn't change anything. I made the crust from scratch as well , it was really good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Andreaconn64

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2009

This pie was easy to make and all my friends love it! It tastes great and I will definitely make it again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HIPPOCAT

Home Town: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2009

I just didn't really care for this recipe very much. It didn't turn out runny, as others have said, but instead seemed to have too much thickening. I know there is always a difference in the fruit, and maybe my peaches weren't as juicy as others. I did use fresh peaches bought at a farm produce market. I also tossed them in the lemon juice and drained them in a colander, as others suggested. My biggest problem with the pie was the taste. I just didn't care for the overwhelming nutmeg taste. I love nutmeg, but it seemed to be a little too much for this pie. I love a good peach pie, and I think I could use this recipe as a base. But, next time, I'll omit the nutmeg and use my own judgment in deciding how much flour or cornstarch to add.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BEV

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: London, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2009

I made this pie yesterday and it was a big hit with my friends. I used a pillsbury pie crust and used 1/2 cup light brown sugar and 1/2 cup regular sugar. I used canned peaches (3 13 oz cans!) and drained them well and ommitted the lemon. I also used a little less flour and about 3tps of cornstarch to avoid the runniness that other reviewers had without diluting the flavor. My only criticism was that the crust did come out slightly soggy and that the flavor of nutmeg was a bit overwhelming and I happen to love nutmeg. Next time I will cut it down to 1/8 tsp. That should be perfect. Everyone that tried this pie loved it though...perhaps I am the toughest critic. With modifications, this will be my go to recipe for peach pie!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sweet Melissa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

Made this recipe basically as stated, but substituted Splenda for the white sugar and omitted the butter. The pie came out terrific, and I believe part of the reason was because I made a homemade pie crust. What a difference!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JHALO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2009

At my house we rate our meals - my husband rated this pie five stars! It was very yummy. I did add 1/2 tsp of almond extract to this pie, I love peach and almond together, it came out perfect and it was delicious...I did do a bit of my famous pie crust decoration to this one! Loved by all who tried it and made the neighbors jealous!! Thanks for this superb recipe!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Jess

Cooking Level: Intermediate

Home Town: Gloucester, Virginia, USA

Living In: Richlands, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2009

wonderful! I really enjoyed this pie and it was very simple to make. I didn't have a problem with the crust being soggy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

julie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2009

This pie tasted wonderful, but I was disappointed in how it was a bit runny and made the pie crust soggy despite the egg and draining the peaches. Maybe I just need some practice with it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ka me ka thee

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2009

This was my first time making a peach pie and it was great! I used Jiffy Pie Crust Mix for the crust. I modified the recipe a lot based on other reviews. What I did different was I used 1 tablespoon lemon juice, 1/4 cup flour, 1/4 cup cornstarch, 1/2 cup sugar, 1/2 cup brown sugar, and used 1/4 teaspoon ginger instead of nutmeg. I also added 1/4 teaspoon vanilla with the lemon juice, but accidentally added a bit more then I needed and it was just as good. After adding the vanilla and lemon juice to the peaches, I put the peaches in a colander and removed the juice. I would definitely make this again.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Junebug

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

I used this recipe to make a "peach rhubarb cardamom pie" and it was awesome! I made a homemade crust using the "best ever pie crust" recipe. I replaced about 1-1.5 cups of the peaches with diced rhubarb, boiled in sugar water for 10 minutes and drained. That way I didn't have to add any extra sugar for the sourness. I also doubled the flour because I really don't enjoy runny pie. For the spices, I used cardamom in place of cinnamon and ginger in place of nutmeg, and doubled their amounts. I also left the pie in for 10 minutes after turning off the oven. It has so much flavor!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

S. White

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2009

Yummy, but a homemade crust is the clincher. I made it with a lattice top (cut strips with a pizza cutter and a clean ruler to keep width equal and strips straight).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kristy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2009

I thought this pie was fabulous! I modified it a bit as follows: 1) I read the reviews of others and took the advice given to put the peaches in a colander before tossing them in lemon juice. Note: I used fresh peaches. 2) I also tossed the peaches in 1/4 tsp of pure almond extract. 3) I substituted 1/2 cup of white sugar for 1/2 cup of brown sugar. 4)I also didn't toss the peaches with the flour mixture until I was ready to pour it in the crust. I feel that's essential because it didn't have time to sit and make a lot of water before being put in the oven. 5) Last modification for me was that I left out the nutmeg. I don't really care for the taste of nutmeg and it's easy for nutmeg to overpower whatever it touches. I made this with the French Pastry Crust recipe found on this site. All these things together made this a wonderful pie that wasn't runny and looked great. In future pies, I may increase the amount of almond extract and lessen the amount of cinnamon in my next pie but make no mistake - this pie was a hit!

Was this review helpful? [ YES ]
11 users found this review helpful