Reviewed: Jul. 25, 2008

I made my husband very happy with this peach cobbler. I used almost 3 lbs of peaches to get 5 cups sliced. This was my first attempt without using the canned peaches. The peaches had a tangy almost tarty but sweet flavor, which was good and it was all very fresh tasting, but maybe next time I'll use half the lemon juice called for. I even forgot the butter and the salt, and it still turned out great! I used an 8x8 dish and had to cook this almost 8 minutes longer. I'll definitely make this again! Thanks, you've made our tastebuds very happy.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 22, 2008

This recipe was perfect! I love to bake, but this was my first peach pie. Even members of my family who aren't peach fans loved it. I used fresh peaches, left out the nutmeg, increased the cinnamon, and layered the peaches with the flour mixture directly in the pie shell instead of mixing in a bowl to prevent squishing the peaches. I will make this easy and tasty pie often!!!!

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kindergarten baker

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Reviewed: Jul. 22, 2008

I for the most part followed the recipe.I did cut back a bit on the nutmeg, and it tasted great!

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SandyM.

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Reviewed: Jul. 20, 2008

I have made this pie twice now. Once with canned peaches and the other with fresh. I preferred the canned peach version over fresh. Same with the kids. They don't like peach cobbler but gobbled this pie up. So from here on out, I will use the canned peaches and add vanilla with a little more sugar. The sugar and vanilla thing is just my personal preference, as I like things sweet and love the vanilla flavoring.

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Southern-Girl

Cooking Level: Expert

Home Town: Cleveland, Mississippi, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 15, 2008

mine came out really runny but delic. what on earth did i do. it didn't go in that way. i followed directions to the t.

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David Cobbs

Cooking Level: Intermediate

Home Town: Alliance, Ohio, USA

Living In: Palm Springs, California, USA

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Reviewed: Jul. 6, 2008

I made this for this the other day and my sister said it could have won some prize. The changes I made were: I made the crust and half brown sugar half white and I added a teaspoon of almond extract. I forgot the butter and left the pie in the oven after I turned it off. Thanks so much for the wonderful recipe!!!!!

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BEANSNSTEVE

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Reviewed: Jun. 26, 2008

My pie turned out great! I keep all the juices and add a little more flour so it isn't runny.

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SPEARL20

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2008

This peach pie is DELICIOUS! I will be makeing it again. I followed the recipe this time but I think next time I will reduce the nutmeg as it was a little strong. Otherwise, PERFECT!

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stephmilton

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Reviewed: Apr. 25, 2008

Using this recipe is why I'm known as the pie maker in the family. The spices complement the peaches perfectly without overpowering it. Amazing recipe!

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Luey

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 26, 2008

Incredibly delicious...huge hit. I used white peaches and I added a few frozen blueberries for color. It was perfect.

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Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Feb. 5, 2008

I used fresh peaches that I had frozen from the summer harvest. Excellent sweetness and texture. L was a fan.

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D

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Reviewed: Nov. 27, 2007

I followed this receipe and the other reviewers' notes. This was my first time ever making a pie. I decided to make it a peach mango pie instead to see what would happen. It tasted magnificent! I used lime juice instead of lemon like one person suggested. Then, I decided to just add a dash of lemon. I used ginger instead of nutmeg like someone suggested. I egg washed the crust with egg and milk and a dash of vanilla just to see how it would work. Everything was great. Next time I will try to make my own crust.

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Mia0204

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Reviewed: Nov. 20, 2007

This is the most delicious peach pie recipe out there, but the trick to push it over the top is to make a homemade pie crust. Never, ever use store bought! It will only add a few more minutes to your prep time, and it's SO worth it (search Mom's Pie Crust for a simple, old-fashioned recipe). I also sometimes make this pie with 3 C peaches, 2 C blueberries, but you can really make it with any fruit combination. Just make sure to adjust the sugar accordingly if you use something sour. It's a winner, and if you decorate it with a nice lattice top homemade crust, people will beg at your feet for more of this pie.

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Laura M.

Cooking Level: Expert

Home Town: Jamestown, Kentucky, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 23, 2007

Excellent! I've made this pie twice now, both times to rave reviews. I used a mix of canned (well-drained) and fresh peaches and it turned out great.

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MKNICKEL

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Reviewed: Sep. 19, 2007

The filling is perfect!!! Thanks so much! I didn't alter it at all, but I did make a home made crust!

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mjowens

Cooking Level: Expert

Living In: Heber, Arizona, USA

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Reviewed: Sep. 16, 2007

This was my first peach pie. I loved it!! I did add blueberries as I didn't have quite enough peaches and upped the flour 1/2 tablespoon. I always cook the bottem crust for about 10 minutes before adding the filling, keeps it from getting soggy. It turned out just right.

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mommyshan

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Reviewed: Sep. 10, 2007

Good pie recipe!

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BRITGREEN

Cooking Level: Intermediate

Home Town: Wheatland, Wyoming, USA

Living In: Frederick, Colorado, USA

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Reviewed: Sep. 5, 2007

I found this very flourey...and a little too much lemon, even with draining the peaches in the colander. I don't think I'll bother making this again

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lewis

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Reviewed: Sep. 5, 2007

Pie was great. Just a few adjustments. I moved my oven rack from in the middle down one and that took care of the bottom crust being cooked completely ( this works out well for custard pies as well). I also used splenda instead of sugar. My peaches were fresh and really ripe so I used 3/4 cup. I didn't bush the crust with egg but instead used milk then sprinkled with sugar. I had to baked it 15 @ 450, then turned it down to 350. I had to bake it at this temp for nearly 50 min. So next time I would let it cook longer at the 450 or on;y tun down the oven to 375 in order to brown the crust. besides that, it was a great pie !!!

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