Peach Pie

To combat possible runniness (as described in other reviews)without modifying the recipe, turn the oven OFF when the baking time is complete and let it sit in the cooling oven while continuing to boil off liquid. It won't burn, and it sets the pie very nicely. (Even with overripe, juicy peaches, it set perfectly.) This recipe is fantastic, and embarrassingly easy to make. An absolute winner.

YUM!! ALSO A 1ST TIME PIE BAKER-MOM WAS/IS THE SUPREME SCRATCH BAKER SO I NEVER BOTHERED TO TRY--HAD EXCESS OF FRESH PEACHES-DID AS OTHER REVIEWERS STATED USED 1/2 BROWN & 1/2 WHITE SUGAR ALSO ADDED APPROX 1 TSP CINNAMON TO SUGAR MIXTURE AND FOR FEAR OF WATERY TEXTURE ADDED 1 HEAPING TBSP CORNSTARCH TO FLOUR ---GREAT TASTE AND WILL DEFINTELY MAKE AGAIN--CURIOUS AS TO IF ANYONE ELSE HAS A SIMILAR APPLE TAKE ON THIS?? I ALSO CHEATED AND USED PILLSBURY PIE CRUSTS--AND TURNED OVEN UP TO 450 (WILL TRY JUST 425 NEXT TIME) FOR 15 MIN THEN DOWN TO 350 NEXT 30 MIN--DOES ANYONE HAVE ANY SUGGESTIONS FOR HOW TO NOT GET YOUR CRUST EDGINGS BURNT--USING ONE OF THOSE PIE CRUST GUARDS TO NO AVAIL! GREAT RECIPE WITH THE TWEAKS--THANKS!

This recipe was so easy!! I'm not a peach pie fan but I am now! I accidentally added 1/4 c. more butter than it called for, but it was absolutely delicious. I also followed the advice in the previous review and let it sit in a cooling oven--set up perfectly. If you want easy, skip the lattice top and just put a regular crust on top. You won't be sorry you made this pie. Thanks Marcia!

Oh wow, peachy goodness in pie form! I don't bother making my own crust..the Pillsbury un-roll kind taste great and are so easy to cut into lattice strips. I used 10 fresh peaches and 1 pint of blueberries. Love that sweet tart combo. I read the hint somewhere on this site to boil peaches for 1 minute then plunge into cold water and the skins slip right off. That tidbit should accompany any fresh peach recipe..I used to stand there and slice and peel each bleepin peach by hand! Never again! Thanks to the cook who posted that tip. I followed other reviewers' advice and used half brown and half white sugar, added cinnamon and nutmeg and 1 Tbsp cornstarch. Rather than layering I just mixed the flour mixture with the peaches, dumped it all into the pie plate and then dropped a few little pieces of butter before putting on the lattice crust. My lattice has never worked out right, but after watching the video on this site my lattice came out great! There is a secret to weaving the strips the right way. Also followed the tip from another cook to leave the pie sitting in the oven after turning it off so it would set. Worked great! All the hints from other cooks have helped me to finally perfect my peach-blueberry pie. Thank-you!

This was a FANTASTIC recipe! I made a few changes like using half brown sugar and adding lots of cinnamon and some other spices...but the only really important one is to ADD CORNSTARCH to the four mixture! I used can peaches with the juice drained and it came out so delicious...everyone ate it up on Thanksgiving and I just made another one for my husband last night! Excellent! Thanks!!

First peach pie I have ever made. After reading reviews I did follow some, such as baking at 450 for 15 minutes,then 350 for 30 minutes. I added 1/4 tsp. cinnamon also. That is the only changes I made to original recipe. I had no problem with extra juice and was delicious. Will definitely make it again. Had guests the night I served it and raved about. I used my own recipe for the crust.

Great recipe. Yes, it was a little runny the first time I made this pie. It was still delicious, so I tried it again with great success. I use a cookie sheet under all fruit pies (to catch the juice). I also like to cook my pies at 450 degrees for the first 15 minutes like a lot of recipes call for. I suggest cooking it until the crust is very dark and the juice is bubbling over, so it won't be runny. I also do the leave it in the oven thing whenever I don't need to use the oven again right away. If you like peach pie, you'll love this one.

I used frozen peach slices (since fresh are out of season) and due to time used the roll-out premade crusts. Did a lattice top. Everyone loved it!!! Will be keeping this recipe. The only thing I did different was I added nutmeg and cinnamon and 2 tbsp of cornstarch to the crumble mix! I used 1/2 c brown sugar and 1/4 c splenda. Make sure you thaw peaches and dab dry to reduce moisture in pies. Cant wait to use fresh peaches!

I made this for Father's Day dessert and my husband LOVED it. I used 1/2 cup brown sugar & 1/2 cup white sugar, sprinkled the crust with cinnamon, and baked it for 15 minutes at 450 then 35 minutes at 350. It wasn't runny at all. I'll make this again and again.

This was my first time making peach pie. However, after reading most of the reviews, I knew I had to make some adjustments. *Canned or Fresh? - I used Frozen...came out great! *For Tartness- I added 6 packets of equal sugar... * I skipped the flour method...instead I mixed the peach slices with sugar, butter, and half a teaspoon of corn starch... I also added a special touch: Since most prepare pie crusts come in packages of two, I used the other pastry on top of the pie! I sealed it up, make three cuts on the top...and sprinkled it with sugar! The pie was AWSOME!