Reviewed: Sep. 3, 2007

This isn't the quintessential peach pie recipe but it's pretty good. I replaced 1/4 c of the sugar with brown sugar.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2007

Very good. I followed reviewers advice and sauted the fruit and removed extra juice. I also used 1/2 flour 1/2 corn starch. I added blueberries because I had them handy.

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HACOOK

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Arrowbear Lake, California, USA

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Reviewed: Aug. 24, 2007

This pie was delicious! I followed the recipe exactly except I eliminated the nutmeg since I didn't have any on hand. The consistency was perfect. With a scoop of vanilla ice cream it was irresistible!

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jeholmes

Cooking Level: Intermediate

Home Town: Queen Creek, Arizona, USA

Living In: Springville, Utah, USA

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Reviewed: Aug. 23, 2007

My oh my - this was so good! Made it as written with my own crust and fresh peaches. Only thing I would change next time - drain the juice - it came out very soupy - still good, just didn't hold up even after several hours of cooling. Oh - and I forgot to put the butter on top of the peaches before I put on the top crust but it still came out wonderfully. My husband thinks I'm a genious now - thank you!

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Aug. 23, 2007

I followed the suggestion for using the colander. I also added a tablespoon extra flour. The pie came out great and the crust wasn't soggy at all. The egg really made the crust look good too.

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Megan

Cooking Level: Expert

Living In: State College, Pennsylvania, USA

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Reviewed: Aug. 22, 2007

After reading reviews, used only 1/3 cup of flour and less than 3/4 cup of sugar and still found filling too stodgy and too sweet. Could hardly taste the peaches and therefore would decrease flour and sugar further and hope for perfect balance. For what I could taste, spices seemed Goldilocks appropriate. Cooking time was perfect.

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althorper

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: Westport, Ontario, Canada

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Reviewed: Aug. 20, 2007

This was the best peach pie ever.Thank you!

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Kitty

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2007

This was the first peach pie I've ever made and it turned out wonderful! Even my husband who does not like fruit pies had a piece and liked it! I followed the recipe and did not change a thing. Thank you for a terrific peach pie recipe!

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JAMIEJG

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Reviewed: Aug. 13, 2007

Now, this recipe was delicious!!! YES, It was very easy to make very delicous and I would definitely make it again and again and again and again!!! I made it yesterday Aug 12, 2007

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UmmMubarak

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Reviewed: Jul. 29, 2007

The reviews and comments were very helpful. I changed this recipe quite a bit because of what I read in this recipe and a few others- it came out delicious! I used half the amount of lemon juice and added 1/4 tsp vanilla and tossed the peaches in a coriander letting them drain as others suggested. I omitted the nutmeg and instead used ginger. I also used a pinch more cinnamon. I used half what it called for white sugar and instead substituted that with brown sugar. I also did the same with the flour - I only used 1/2 what the recipe called for and instead substituted the other 1/2 with cornstarch. I egg washed the crust and sprinkled with sugar in the raw. The pie came out delicious. It was messy to eat while still warm, but my husband had a slice this morning (yes, this morning) out of the refrigerater and it was perfect. Oh...I also followed the tip for turning off the oven and leaving the pie in for another 10 minutes.

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chizikm

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Reviewed: Jul. 27, 2007

This was the first time I have ever tried to make a pie from scratch. Many times I have gotten the canned fillings but never anything like this. I was very pleased with the out come. I did use a purchased crust, which I will not do in the future, but it was good. It was not as sweet as I thought it would be, but still very good. I did *not* use the lemon juice (I didnt have any) and the filling was very thick. I will try this recipe again with the lemon juice and a homemade crust and see how things are. But even as it is, the pie is very yummy!

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Pam

Cooking Level: Intermediate

Home Town: Rocky Mount, North Carolina, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Jul. 26, 2007

This pie tasted great. It was a little messy, but it tasted so good that we enjoyed it anyway1

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angie

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Reviewed: Jul. 22, 2007

This was my first peach pie, and I liked it! I added some finely diced cystallized ginger, and made a lattice top. I also used lime juice on the peaches. It wasn't exactly what I was expecting, the filling was thicker that I thought it would be. But it's great with vanilla ice cream!

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craftytammie

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Richmond, Kansas, USA

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Reviewed: Jul. 20, 2007

This is the first dessert pie I've ever made. It was easy, and turned out FANTASTIC! I did use the colander to strain the extra lemon juice from the peach mixture, but I think that some degree of remaining juice is necessary in order to get a good consistency once you add the dry ingredients. This pie was a huge hit, and I will definitely be making more pies in the future!

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Jessica

Cooking Level: Expert

Home Town: Manalapan, New Jersey, USA

Living In: Voorhees, New Jersey, USA

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Reviewed: Jul. 17, 2007

The fresh peach pie was delightful but a bit too wet. I suggest (like other reviewers) to add the lemon to the peaches in a collinder and let some juices drip. Also, drain the peach mixture before adding the dry ingredients so it's not so wet. The fresh, warm peach pie was delicious!!!

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LadyDi

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Reviewed: Jul. 16, 2007

I found the taste was VERY floury. I even backed it longer. The crust stayed doughy, not as it was to with the egg brushed on. Maybe a bit less flour next time..?

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canadiandestiny

Home Town: Windsor, Ontario, Canada

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Reviewed: Jul. 16, 2007

Wonderful pie, I used the suggestion of keeping in the oven after done baking, turning the oven off... it set perfect. I didn't cut it until the next morning after sitting in the refrigerator- no runniness. Also, I didn't add cinnamon or nutmeg, but ginger because it seemed that would taste more summer-y, and it turned out "Yummy!" My boyfriend really likes this recipe also. First time peach pie baker :) Also, I forgot the lemon juice, but i think I would have added it, maybe 1 tbspn if I were going to make it again, which I will. Thanks for the recipe!

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Janeille

Cooking Level: Intermediate

Home Town: Owego, New York, USA

Living In: Groveland, Florida, USA

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Reviewed: Jul. 11, 2007

This makes an awesome pie! I made this for a summer barbeque and it was so perfect. Everyone devouered it, there was none left. I used a collander as others suggested when adding the lemon juice and let it drain out, great idea. I would go easy on the lemon juice because I could taste it (but I don't think anyone else did). The filling overall is to die for. Perfectly sweet and not runny at all. I don't know if I'll make peach cobler again - this peach pie is too good!

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AdrienneA3

Cooking Level: Intermediate

Home Town: Paradise, Texas, USA

Living In: Plano, Texas, USA

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Reviewed: Jul. 9, 2007

basically a good recipe although I did alter it. I used my own pastry recipe which has just a tad of sugar in the dough. I pre-bake my bottom crust also which helps to keep it crisp. I did as another reviewer suggested and tossed the peaches with the lemon juice in a colandar. I used only a very small dash of nutmet and a little over a 1/2 tsp of cinnamon and also added 1/2 tsp. of a good mexican vanilla. I latticed the top crust and brushed it with egg wash and sprinkled sugar on top and then baked as directed. We like our desserts cold and it was really good after being in the fridge overnight.

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theparsonswife

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Reviewed: Jul. 8, 2007

Made this pie today and it is great. This is a simple, old fashioned recipe that doesn't need another thing.

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KRELZALADY

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Peach Pie the Old Fashioned Two Crust Way

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