Reviewed: Jun. 16, 2008

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.

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Reviewer:

Grace

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Reviewed: Jun. 10, 2008

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!

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Reviewer:

krista v.

Cooking Level: Expert

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Reviewed: May 26, 2008

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...

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Reviewer:

{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: May 18, 2008

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.

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MAIZZY SUE

Cooking Level: Expert

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Reviewed: May 10, 2008

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!

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Ness

Cooking Level: Expert

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Reviewed: Mar. 27, 2008

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.

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MamaAlly

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Reviewed: Mar. 7, 2008

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)

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VegasFem

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 27, 2008

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.

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Aggie

Cooking Level: Expert

Living In: Geneva, Alabama, USA

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Reviewed: Feb. 9, 2008

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.

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Chelsea

Cooking Level: Beginning

Home Town: Campbell River, British Columbia, Canada

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Reviewed: Jan. 31, 2008

Yum! I just added a good shake of cornstarch, some cinnamon and nutmeg. Just need to cool completely or it is a little too runny.

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Reviewer:

Ellen

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Living In: South Lake Tahoe, California, USA

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Reviewed: Jan. 17, 2008

This is a great recipe! I loved how easy it was to make. It didn't last long either! Next time I'll take the advice on letting it set in the oven after it bakes.

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Kelley

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Reviewed: Jan. 14, 2008

loved it! i used canned peaches. i did half white sugar and half brown. i added a tablespoon of cinnamon. i also took the suggestion and left the pie in the oven after it was done to cool off, to keep the liquid content down.

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Tina

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

This was verrry good! Next time I will bake the crust first as it was underdone. I used peaches I froze last summer after draining them real well. Man it was good!

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Dec. 23, 2007

By far the best peach pie ever!!!! I have been required to make it every time there is a family gathering. It is deceivingly easy, when I tell people how I made it they don't believe me. Enjoy

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Lori

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Reviewed: Dec. 10, 2007

Great pie with these few changes as suggested by others, added a tsp. of cornstarch, 1/2 white and 1/2 brown sugar, also added extra spice. Cooked for an extra 15 minutes and allowed to cool before cutting. Came out perfectly.

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Brook

Cooking Level: Intermediate

Home Town: Alameda, California, USA

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Reviewed: Nov. 12, 2007

Not bad flavor but excessively watery. Won't make it again.

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Half Baked

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2007

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

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Holly B.

Home Town: Vincennes, Indiana, USA

Living In: New York, New York, USA

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Reviewed: Oct. 25, 2007

I made two pies, the first one I did the recipe exactly and it came out kind of soupy so the next one I left it in the oven after I turned the oven off, and it didn't come out so soupy.

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Sarah P.

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Oct. 15, 2007

This pie was really easy to make. Thanks to reading the reviews I didn't run into any runny problems and I added the cinnamon & nutmeg -without that I don't think it would have had much flavor. I also put the peaches under the broiler for about 10 minutes to help with some of the moisture. Seems to have worked really well. Cornstarch is a must with this pie. I also put cinnamon and sugar on the top. I would definitely make this pie again.

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Reviewer:

Ashleigh

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Reviewed: Sep. 26, 2007

This pie is awsome. I doubled the crumb mixture (but used about 1 3/4 c. sugar instead of a full 2 c.) I did not blanch the peaches, but as long as they're ripe they're easy to peal. I only ended up needing about 6 peaches. Next time I will slice my peaches a little thicker so they stand out a little more. I also used a full crust on top. I baked it at 425 for 12 minutes and at 375 for 30 minutes. Don't forget to put a baking sheet under the pie after about 30 minutes of baking so you don't get drips all over the bottom of your oven. DELICIOUS!!!!

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