Reviewed: Nov. 26, 2006

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!!

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SierrasMomNy

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Reviewed: Nov. 22, 2006

I just tried this recipe last night, for Thanksgiving tomorrow and it was good. I bought that new premade crust from pilsbury in the biscuit/butter aisle that just rolls out (instead of the crappy folded crust) and it was very good, but the bottom of my crust was a little too moist. I'm going to prebake my crust next time.

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Carly

Home Town: Shelton, Washington, USA

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Reviewed: Oct. 16, 2006

Made this for the family last night. It turned out great. I did use 1/2 white sugar and 1/2 brown sugar and added about a tsp of cinnamon.

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NADINEMC

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Reviewed: Sep. 12, 2006

This was very simple and turned out great! I followed the basic directions with only a few differences. I used two bags of thawed frozen peaches, and thawed deep dish pie crusts. I also sprinkled a little nutmeg and cinnamon in the butter crumb mix before adding and topped the crust with an egg/milk wash and sprinkled in cinnamon and sugar. I live at a higher alt. so bake time for me was about 15 min. longer. Next time I may pre-bake the bottom pie shell a little before starting.

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Mariah Long

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Idar-Oberstein, Rheinland-Pfalz, Germany

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Reviewed: Sep. 6, 2006

Great with the modifications suggested. It came out very runy, even with a teaspoon of cornstartch. Next time I'll use more, and possible put the crust in the oven for 5 min. to set, then add the peaches and put back.

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shibasumo917

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Sep. 1, 2006

I soak the peaches in lime juice. I also used 1/2 white , 1/2 brown sugar. And a some cinnamon and a bit of nutmeg. I didn't need the cornstarch. Maybe it's because I rested the peaches on paper towels to dry off a bit before tossing in the crumb mixture. As for the butter cut into the pie, I put the stick of butter in the freezer for a little bit and then used the cheese grater and grated the butter into the crumb mixture and then tossed the peaches in the mix. I do the same thing when making the pie crust--what a huge time saver when cutting the butter into the flour! You know what? This recipe is an excellent basic starter that's easy to customize to your taste/preference.

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jgirl

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Reviewed: Aug. 29, 2006

I wanted to make this pie the easiest way possible last night (I was feeling lazy!). So as a previous poster suggested, I mixed the flour, sugar, and a tablespoon of cornstarch and then tossed/coated the peaches with this mixture. I piled the peach mixture into a store-bought crust, cut the butter into pats and placed them across the top, and covered with another store-bought crust. Cut slits and baked at 350 - I had to bake for an hour, but I'm not sure if that was my oven or because I was using a dark nonstick pie plate. The fresh peach filling was the ABSOLUTE perfect texture, not the least bit runny, and tasted delicious. My husband was in heaven. I doubt I'll make this any other way from now on.

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Raquelita

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 28, 2006

So good! Made this for my baby daughter's birthday and we all loved it. Add a little cornstarch to thicken it up if you don't like it too sloppy.

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happyhomemaker020508

Cooking Level: Intermediate

Living In: Fort Hood, Texas, USA

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Reviewed: Jul. 27, 2006

This was a great recipe and easier than most. We have to avoid sugar, so I used 1/4 cup Splenda Baking Sugar and 1/4 cup Splenda Brown Sugar. To cut the sweetness, I splashed the filling with lemon juice before putting the top crust on. Like one of the previous reviewers, I also added a heaping tablespoon of corn starch to the flour. It was my first non-runny peach pie! All in all, this got rave reviews from the extended family and I'm getting ready to make a 2nd pie for my husband, who wanted more! Thanks...

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CAROLMERNA

Cooking Level: Expert

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Reviewed: Jul. 22, 2006

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!

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slwpk82

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Reviewed: Jul. 13, 2006

I used 2 large cans of peaches in lite syrup drained, 1/2 cup flour, 1 cup sugar, 1/2 teaspoon almond extract, and 1/4 cup butter. I mixed the peaches, flour, sugar and almond together and poured it into the shell and dabbed the butter on top. Then I put the top crust on and sprinkled it with sugar. I baked it at 400 for 15 min. and then at 350 for 45 min. I also covered the edge of the crust for the first 45 minutes of baking and baked it uncovered for the last 15 minutes to keep it from over browning.

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Lynn

Cooking Level: Expert

Home Town: Sparta, Illinois, USA

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Reviewed: Jun. 20, 2006

Presentation was fabulous, it was not runny whatsoever and it tasted really good with vanilla ice cream, but I will go back to my recipe where you toss the peaches with the sugar, flour and cinnamon and dot with the butter. This one with the layers just didn't have a smooth all around flavour (you could tell it was layered). As others suggested, I also used half brown sugar, some cinnamon and did an egg wash with sprinkled sugar. I baked at 450 for 15 min and then 35 min @350. Still a tasty recipe but wouldn't make again, sorry.

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BBLUELINE

Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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Reviewed: Jun. 19, 2006

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.

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LAGIMA

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Reviewed: Nov. 27, 2005

I have used this recipe for three years now...it never fails. Some yummy stuff.

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msmaryjane

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Santa Ana, California, USA

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Reviewed: Oct. 7, 2005

This pie has a good flavor, but it was too runny. To me it was more of a cobbler instead of a pie, I even let it set in the oven after it was done. I will be looking for a different recipe. Thanks

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nay nay

Cooking Level: Expert

Home Town: Athens, Tennessee, USA

Living In: Soddy Daisy, Tennessee, USA

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Reviewed: Sep. 28, 2005

What an amazing recipe! I made it yesterday and it was gone before we knew it. My husband went to the store today to get me some more peaches...so that I could make it again..right away! It was the best peach pie recipe Iv'e ever tried (I've tried quite a few) I did use half brown sugar and half white. I just sprinkled some cinnamon on top before I put the top crust on. We ate it a little warm with ice-cream, yum.

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Helenascooking

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Reviewed: Sep. 24, 2005

This turned out beautiful and tasted perfect. I used less sugar and it was not runny at all. My first peach pie...a hit! Thanks

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cookingood

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Reviewed: Sep. 2, 2005

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.

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