This pie was AWESOME!!. My family loved it! I used fresh peaches. I took the advice of several other reviews and added 1 heaping TBLSP of corn starch, 1 tsp of cinnamon, 1/2 c of brown sugar, 1/2 white sugar. I did not have any nutmeg so I added 1/4 tsp of Allspice. I did not put the butter in the crumb mixture. I did layer the pie as instructed and then I put 5-6 small plops of butter on top of the last layer( I did not use 1/4 cup of butter as instructed.) I thought this might be a reason why some pies came out runny. I then put my pie crust on top. I used a egg wash and sprinkled the top with sugar and cinnamon. I cooked it for 15 min at 450*, then I turned the oven down to 350 and cooked the remaining time. I turned the oven off and I left it in the oven for about 1-2 hrs to cool down. It was not runny at all. It sliced very nicely and stayed together when putting it onto the plate. It was not dry just the right moisture. The bottom pie crust came out perfect. Not under cooked at all. This is a keeper and I will be making this again.

omg. this peach pie is insane. I just made my FIRST fruit pie ever and it was this one for a BBQ with fresh peaches. Everyone gobbled it up and said it reminded them of their grandmas or moms pie. I was almost laughing, because it was my first one ever!!!!! LOOK NO FURTHER, this should be in everyones recipe box. Because you can probably use a lot of different fruits for this pie. THANK YOU!

This was my first time to make peach pie with fresh peaches! It was just wonderful. I used the suggestions of using white and brown sugar and adding a little cinnamon. I also let it cool in the oven, and while it still came out a little runny, it was amazing! I will try adding a little corn starch next time to thicken it up, but a definite repeat!

This was my very first effort in baking a pie and it turned out wonderful!!! It was slightly soupy, but that might have been because my father-in-law couldn't wait for it too cool before cuting into it!

I did not care for this recipe.

Very easy and tasted like a traditional peach pie, the crumb mixture sounds odd but is very good. I didn't quite use all of it, next time I will probably cut the mixture in half--also added a little ground ginger to the peaches.

After reading the reviews for this recipe, I added one teaspoon of cinnamon and one heaping tablespoon of cornstarch. Also, I used canned peaches and left the pie in the cooling oven to burn off excess liquid. Overall, the pie turned out perfectly. It was delicious after cooling and firm after refrigerating.

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!

I was expecting a lot more from such a highly-rated recipe. I follow popular suggestions--half brown, half white sugar and a teaspoon of ground cinnamon. These changes make for a delicious filling. I added a heaping tablespoon cornstarch for thickening and took the advice of reviewer EKM1220, and left it to cool in the oven. The pie was STILL a sopping mess...I couldn't even transfer it from pie pan to plate without it completely disintegrating. I ended up spooning out the extra juice after eating the first piece, and now it's sitting in the fridge, HOPEFULLY firming up. Great taste for the filling, but something needs to be done about the runniness...

This was my first pie. I made it as a Mother's Day gift for my Mom. I used 2 bags of frozen peaches since this is not a good time for fresh ones. I also used 3/4 cup sugar instead of 1 cup. I did add cinnamon and nutmeg although my Mother said this was not necessary.

This is such an easy recipe and we absolutely love it! I also used half brown sugar and only added cinnamon as it was all I had. I let the peaches dry out for awhile so it wasnt too juicy or runny and it turned out perfectly! Thank you so much for the recipe, I will definately make it again!

I loved this recipe the first time I made it exactly to the recipe. The second time around I used nectarines instead. I also added 1/2 cup brown and 1/2 cup white sugar, 1tbsp nutmeg 1tbsp cinnamon or two to the sauce mixture. I also noticed if you let the sauce mixture simmer for a little it thickens which combats the runniness. I also made my own pie crust following one of the recipes on here which made the pie even better. Awesome Incredible Wonderful Pie Recipe a definite keeper.

I used half white and half brown sugar and it was tasty. I'll make it again.

Like the one reviewer said 'embarassingly easy'...lol I, too changed the sugar to half white/brown and put in some nutmeg (1/4 tsp) and saigon cinnamon (1/2 tsp). Instead of the lattice design (boring), I used some cookie cutters in the theme of spring (butterflies and flowers) to cut designs out of the crust itself and then reposition the cut-outs on other areas of the pie. Don't forget to eggwash (one egg plus a few tablespoons of milk, beaten together well and then brushed lightly on crust) for a lovely, shiny result! :0)

This is a great pie! I used frozen peaches, and followed others' recommendations to use half white and half brown sugar. Also added 1 t cinnamon and 1 T cornstarch. Baked for 15 minutes at 425, then 30 minutes at 350. Then let sit for 15 minutes in the oven after I turned it off. A very simple, easy recipe for an old-fashioned favorite.

i followed this recipe exactaly and in the end the pie was really runny. the flaver was awsome and i would make this again with some ajustments. first, the baking time was off(the crust was a little doughy) and secondly, i would add corn startch.