This review may be unfair because I did not follow the original recipe and instead followed the suggestions of others. I started out by blanching the peaches for an easier removal of the skins. This may have been my first mistake, as there was a lot of liquid in the bowl. Along with the ingredients listed in the original recipe, I added 1 tsp. vanilla, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 2 T. cornstarch, as well as cutting the white sugar to 1/2 cup and adding 1/2 brown sugar. As others suggested, I mixed all of these ingredients together rather than layering. Once all of the ingredients were mixed together, I think I scooped out over a cup of liquid. I'm glad that I had a deep dish pie plate, because the peaches were overflowing. I baked the pie at 450 degrees for 15 minutes, and then at 350 for 40 minutes. My lattice crust was drowning in liquid. I had hoped that this would become thickened once it cooled, but I was wrong. When I cut into it liquid quickly filled up the gap in the pie plate from the piece I had just removed. The bottom crust seemed undercooked as well. Even with all of the above going wrong, I may have attempted again, but the flavor wasn't very good. I will keep searching for a better recipe.
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