Reviewed: Feb. 18, 2006

Yummy! I used fresh peaches from our local farm and it was wonderful. Everyone loved it and it was so easy to make. Not to mention, it was made with wholesome ingrediants unlike many of the other recipes on this website.

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LILAC8

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Reviewed: Sep. 19, 2005

A great pie. I used fresh, ripe peaches and made my own crust. I did not use the lemon juice. Other than that, I followed the recipe exactly and the pie was great.

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GRAMMABEA

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Reviewed: Sep. 18, 2005

I disagree with the other reviewers about the lemon juice. The lemon juice is necessary not only to prevent browing, but also to prevent the cell walls of the peaches from breaking down when cooking. The peaches will have much better identity and structure if you add the lemon or lime jiuce. I placed a colander in a work bowl and added the peaches. Then I poured lime juice over the peaches and gently tossed the fruit. This way, the excess lime juice fell to the bottom. I then tossed the drained peaches with the dry mixture in another bowl. The pie was perfect and the peaches were firm and not mushy. It also removed any juices that would have made the pie runny. The lime jiuce blends much better with the peach flavor.

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ROSIE4PRES

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Reviewed: Sep. 13, 2005

This is a good recipe, but I have to agree with other posts about omitting the lemon juice. It made it way too tangy. Next time I'll use some "fruit fresh" maybe (I am assuming the added lemon juice is to preserve color?) instead. Aside from that, makes a great pie.

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LSHOCKEY

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Reviewed: Aug. 30, 2005

I love EASY peach pie recipes and this one definitely is- but leave out the majority of the lemon juice- peaches have so much great flavor and the lemon juice kills it. Otherwise it was easy to make!

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VALERIECOUPE

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Reviewed: Aug. 30, 2005

Tastes great, easy recipe to follow. I used a homemade crust and the pie looked beautiful. I had to cook the pie 10 minutes longer than the recipe. My pie was a little runny, but I think that I should have drained my fresh peaches before mixing in the flour (some liquid left in the bottom of the bowl). Make sure you cool if for at least 2 hours before cutting. This will really ensure that the pie stays together. This will be my new standard summer recipe. You will love it.

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AMIBOULD

Cooking Level: Expert

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Reviewed: Aug. 28, 2005

This was a great tasting pie! I'll use this recipe again. I used a little bit more cinnamon than called for, but otherwise I followed the recipe. It's not a real sloppy pie and I like that too.

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SUZWALK1

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Reviewed: Aug. 18, 2005

This pie is the best! So simple to make. Everyone devoured it at work! I didn't use the egg and it turned out just fine. Also, I added a little bit of brown sugar, butter, and pecans to the top of the pie in the last 20 min or so. I probably baked a good 10 min more than suggested, but I guess that depends on your oven.

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