Reviewed: Jul. 25, 2011

I did try this one....and if you used caned peaches it would work or peaches that were over ripe...fresh...does not work.....I would give it it two stars

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

Reviewer:

callieheidi

Reviewed: Jul. 24, 2011

This is the best peach pie EVER! This is the second time in a month for making it. My Husband said this beats all pies. He used to be a cherry pie lover but now this is it! LOVE IT!!!!!!

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

Reviewer:

mamajan

Cooking Level: Expert

Living In: Fort Bragg, North Carolina, USA

Reviewed: Jul. 17, 2011

Easy to make & delicious

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

Reviewer:

Rightnowar01

Reviewed: Jul. 12, 2011

Very good recipe, use my own pie crust recipe, little filling left over and made a bake fried pie. Also used my canned peaches from my peach tree. Turn out great too. one thing i change was i use the white of the egg only, after i whip it a little. great grandma Chaney

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

Reviewer:

judy2121

Reviewed: Jul. 10, 2011

This pie goes great with the French Pastry Pie Crust you can find on this site.

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

Reviewer:

hamash

Reviewed: Jul. 7, 2011

My first time to make a peach pie...was extremely yummy! Used store bought crust, and followed advice to try using lime juice rather than lemon. Probably used a tad extra cinnamon cause I'm a big cinnamon lover, plus sprinkled the top lightly with a bit of sugar and cinnamon. Also drained the peaches as I peeled, and used a bit less than 5 cups of peaches...more like a little over 4 cups. This pie is so great, I think it is even bullet proof. Don't be afraid, just dive right in and give it a shot.

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

Reviewer:

MsDahling

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

Reviewed: Jul. 1, 2011

Great pie! I usually adjust the amount of sugar depending in the sweetness of the peaches. I don't find the cinnamon and nutmeg overpowering as other reviewers have stated. In fact, I use a whole teaspoon of cinnamon and 1/2 teaspoon nutmeg. I'll be making this pie all summer long.

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

Reviewer:

ANGELGIRL94

Cooking Level: Expert

Home Town: Danville, Virginia, USA

Living In: Reidsville, North Carolina, USA

Reviewed: Jun. 28, 2011

This pie was phenomenal! First things first: make a homemade crust. It doesn't take that much longer. Mom's pie crust on All Recipes is great. A few changes: only use 1/4 tsp cinnamon. Definitely keep the lemon juice - it keeps the peaches firm. After 45 minutes in the oven - I put the oven on low broil for 90 seconds to brown my lattice crust. PERFECT!

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