Reviewed: Nov. 4, 2008

Ok, so in order to combat possible runniness, I added 2 tbsp cornstarch but instead of using 10 FRESH peaches, I used 5 cups sliced CANNED peaches (which is the usual amount of fruit I use for Apple Crumble Pie, so I figured it would be enough) I will def. make again, and with more peaches!

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Avilsta

Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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Reviewed: Oct. 3, 2008

Love this pie! Followed some of the suggested variations (cornstarch, cinnamon, tossed peaches with crumb mixture), and I haven't had any real problems. It is a little runny right out of the oven, regardless of the cornstarch, but it tastes so good that no one ever notices. Once it's cooled down it sets up nicely, but it's best warm.

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Cookie D'oh

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 1, 2008

This pie was good but not great. Unlike the some other reviews I had no problem with runniness, in fact mine was almost to dry. I do have to say though that this pie seemed better the second day then it did the first.

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appyrider

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2008

GREAT recipe! Sprinkle cinnamon on the pie crust, do 1/2 c. brown sugar and 1/2 c. white sugar, and add both cinnamon and nutmeg into the flour mix. Bake at 450 for 15 mins, 350 for 30 mins, then let her cool for 1-2 hours in the oven with the heat off. All the reviewer adjustments proved this to be a delicious pie. Also delicious if you pour some cream into the dish for dipping.

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spice of life

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2008

OMG I tried making this for the first time over the weekend and it turned out better than I ever imagined!! Even my husband was impressed. It was so easy just follow the directions!! I also sprinkled alittle sugar on the top before baking!!!

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Kalei

Cooking Level: Intermediate

Living In: Quantico, Virginia, USA

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Reviewed: Sep. 17, 2008

Fabulous pie. I made it once exactly as is, and it was wonderful. I also made it useing nectarines and frozen mixed berries, otherwise exactly as written, and it was even better. Versatile and yummy-a perfect pie!

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jamym42

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Reviewed: Sep. 15, 2008

Easy to make, however, next time I will cut the sugar/butter/flour mixture in half- I prefere more peaches!

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Kenzi008

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Reviewed: Sep. 13, 2008

This was the best pie. I never made a peach pie before and this was so easy and set up perfectly!! I took the advise of CBAMOM and made the same changes. (That's what I gave it a 4 rating) And, let me tell you what, the boiling the peaches for a minute was time and peach saving. I the first few peaches without boiling them first and barely had a peach to use. I left the pie sit in the cooling oven... I actually made my at night and left it sit all night then refridgerated it in the morning. It was BEAUTIFUL!! Thank you so much for a wonderful recipe and to the reviewers for all their wonderful tips.

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mostollers

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Reviewed: Sep. 8, 2008

I never thought of myself as a peach pie fan, but this pie was tops!! I added cinnamon & nutmeg, like others recommended & I also mixed all the ingredients in a bowl, not in layers. Tasty & delicious!

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sesmith

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Reviewed: Sep. 4, 2008

This was delish!!! I just made this for my family this afternoon and it was so yummy. We didn't even wait for it to cool completely. YUM,YUM,YUM!!! I did what some others said and turned the oven off after 45 minutes and left it in the oven.

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chefchristabug

Cooking Level: Expert

Home Town: Enon Valley, Pennsylvania, USA

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Reviewed: Sep. 3, 2008

was great! i added teaspoon of cinnamon, cornstarch and nutmeg. also i did half brown sugar half white sugar. delicious. got great compliments.

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Anna

Home Town: Eugene, Oregon, USA

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Reviewed: Sep. 3, 2008

As a first timer this recipe was great. I used 5 big fresh peaches, and 1/2 bag of frozen. I added cinnamon and nutmeg to the dry mix, and used a crust mix from a cook book. I started off with the oven at 400 degrees, and about 3 minutes in I turned it to 350. I didn't have any crust for the top, so I didn't want the peaches to get overly dry. It was in the oven (on) for about 30 min when I opened the oven and it seemed really runny. I took it out and drained some of the juices in the kitchen sink. I put it in for another 15 or so, and left it in until dinner was going in. It turned out just fine. I served it with vanilla low-fat yogurt, and it was delish! My hunny likes more crust, so next time I'd spend more time making a top! :)

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KesP0811

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Reviewed: Sep. 2, 2008

I made this tonight and just finished my first warm piece. It was delicious! I had really big peaches so I measured 4 cups and that was just the right amount. I followed the recipe just as it is written (with the exception of the amount of peaches) and it made a perfecty sweet, gooey, not watery pie.

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Jill P.

Home Town: South Orange, New Jersey, USA

Living In: Liberty, New York, USA

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Reviewed: Aug. 31, 2008

We enjoyed this simple pie. I made mine with peaches and blueberries and it turned out great. The first time I made it I took the advice of others and used 1/2 brown and 1/2 white sugar. Second time I used all white sugar and preferred it that way. I didn't layer it - just put the peaches in the bottom and dumped the sugar/flour mixture on top and then did not lattice the top crust. Because of the flour, you really don't need to add cornstarch. The filling should be thick enough. I think next time I make it with just peaches I will add 1 tsp of cinnamon and a little nutmeg. Otherwise, you really don't need to modify this at all!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 31, 2008

Wonderful! It was quite juicy and I was glad that I put a drip tray underneath. Next time I will follow others advice and try adding some cornstarch (maybe 2 teaspoons) to the flour. I cooked my pie crust about 5 minutes before adding the peaches to firm it up a bit. This is a tasty way to use up extra peaches. For my 8 inch pan, I used about 8.

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BONF

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Reviewed: Aug. 30, 2008

THE PIE WAS GREAT. I FOLLOWED THE RECIPE AS WRITTEN AND IT TURNED OUT PERFECT. I DON'T UNDERSTAND HOW PEOPLE CAN RATE THE RECIPE AND THEN LIST ALL THE CHANGES THEY MADE. THAT'S NOT THE RECIPE WHEN THEY DO THAT, IT IS A COMPLETELY DIFFERENT RECIPE. I READ ONE WHERE THEY ADDED BROWN SUGAR, ALLSPICE, DIDN'T USE THE FOURTH CUP OF BUTTER, IN WHAT UNIVERSE WOULD THAT BE CONSIDERED THIS RECIPE AND HOW CAN THEY RATE THIS RECIPE 5 STARS WHEN THEY DIDN'T FOLLOW THE RECIPE. SUBMIT YOUR RECIPE AS NEW OR RATE THE RECIPE AS WRITTEN.

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SHARI228

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Reviewed: Aug. 25, 2008

Nothing better than fresh peaches! I made a mistake (oops) and used 1/2 cup of butter, but had luckily added 2T of cornstarch because of past reviews of it being runny....turned out decadent. I also topped with a crust and put a sugar glaze. Yummy! Next time, I would be sure of my butter measurement and hope that the cornstarch would keep it from being runny, because I did run into that problem as well, but attribute that to my mis-calculation.

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Robin

Cooking Level: Intermediate

Home Town: Ida, Michigan, USA

Living In: Sandwich, Illinois, USA

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Reviewed: Aug. 24, 2008

I followed the directions exactly and it still came out runny. The flavor was very good.

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beccah

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Reviewed: Aug. 24, 2008

This was so easy to make and came out delicious on the first try!

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ada christine

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2008

This recipe is excellant. I will always use it for peach pies. I used my basic pie crust recipe and the two combined gives this an A+ to Marcia. Thank you for sharing.

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Flourgirl

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