Reviewed: Aug. 14, 2005

I used the recommendations in the other reviews and changed my cooking time/temperature, used 1/2 brown sugar and added cinnamon! Everyone loved it. Even my son ate it and he is really picky! Thanks for the recipe! I'll use it again!

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Laura Sorn

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Reviewed: Aug. 9, 2005

The pie came put very runny after it was baked and I had to bake mine like 90 minutes bfore it was done. I dont think ill use this recipe again... my husband said it plainly ... IT HAD ZERO FLAVOR.. besides the peaches

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STEPHBBQ

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Reviewed: Aug. 6, 2005

This was the best peach pie I have ever made. I followed the suggestions from other reviews, 1/4c tapioca, and the baking for 10 minutes at 425 and 35 minutes at 350. It turned out perfect. Thanks for sharing!!!

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SCRAP98

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Reviewed: Aug. 5, 2005

Excellent recipe. I used Pillsbury pie crusts and used 1/2 brown sugar & 1/2 white. I baked it at 450 for 15 minutes and then at 375 for 30 minutes - turned out perfectly! I gave half the pie to my neighbor and she loved it too. One thing the recipe didn't specify was to peel the peaches, which I did. I'll be making this again and again.

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HATEDISHES

Home Town: Benicia, California, USA

Living In: Peoria, Arizona, USA

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Reviewed: Jun. 29, 2005

The pie was delicious and so simple and quick to do. My family loved it.

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SHIRLEYKOPER

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Reviewed: Jun. 20, 2005

Despite the pie being runny ( i have never read reviews to let it sit in the oven) I have to give it 5 stars for taste. It is sweet and tart and just excellent alone or with ice cream. I will try the oven trick. WOnder if a little cornstartch would help it out?

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sweetteeth

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Reviewed: Jun. 20, 2005

I have never made peach pie before and was overwhelmed with the number of variations out there! I chose this one based on previous reviews and was glad I did! It was a big hit! I, too, used half brown, half sugar. I also used frozen peaches--simply thawed and patted dry. Finally, instead of cinnamon, I used some mulling spices and it turned out beautifully. Great, easy recipe!

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LUCKYCHARMS29

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Reviewed: Sep. 8, 2004

Everyone simply loved this pie. I did make a few changes because of other reviews. First after slicing the peaches, I mixed in between 1/4 and 1/3 cup of quick cooking tapioca and let it set for about 10 minutes. I also did half brown and half white sugar and added a little cinammon. Cooked it at 450 for 10 minutes and then 350 for the remainder time. It was delicious and I had no problems with the consistancy of the pie. THis will be the only peach pie recipe I use from now on. I also wanted to add that I did not do the lattice crust but simply layed another crust on top, cut slits in it and gave it an egg wash and sprinkled sugar on it.Thanks.

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TYDEE3

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Reviewed: Sep. 4, 2004

I get raves every time I make this pie.

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SKMICHEL

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Reviewed: Sep. 1, 2004

excellent. so easy to make and so yummy. it tastes best warm, but even cold, i've never seen a pie disappear so fast!

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cassiolalola

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Reviewed: Aug. 25, 2004

"NOW THAT'S A PIE" is all I needed to hear!! I too added cinnamon, did half brown and half white sugar and baked the pie at 425 for the first 10 mins and then down to 350 for the remainder. It really was a family pleaser!

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ILOVEBAKING

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Reviewed: Aug. 20, 2004

I wanted to add that I baked the pie in a 400 degree oven....turned out perfect!

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KARWIN

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Reviewed: Aug. 7, 2004

Marcia, Marcia, Marcia! Wow! I absolutely flipped over this pie! It was very simple to make, and absolutely delicious! I followed the advice of those before me and used a hotter oven and allowed it to set a bit there before allowing it to cool. I also split the white sugar with brown, and added a touch of cinnamon. Perfect! Thank you!

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anniemp70

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Reviewed: Jul. 28, 2004

I had a problem with the consistancy of the filling with this one. The peaches were very ripe so this may have caused it, but it was a swimming pool when I cut it the next day. Also, I think it should start out baking in a 450F oven so the crust will set up. All the other recipes I saw started baking at a higher temp. and then lowered to 350 or so. But the taste was very, very good!

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MICHELE20

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Reviewed: Jul. 27, 2004

I made this pie and it was WONDERFUL!!! All gone in 2 days!! I took another's advice and added a bit of cinnamon to the mix. Next time I will use more peaches though, as we like our pie with a bit more filling.

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JNET55

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Reviewed: Jul. 16, 2004

I followed this recipe exactly as instructed and and my pie came out very watery however,I found it to be very tasty. I will try to bake another, and this time leave it in the oven to cool to see if it makes a difference in respect to its thickness.

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GEOGRL

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Reviewed: Jul. 8, 2004

Next time I'm sticking with a scratch peach cobbler. I spent more time than this pie called for. It is missing a lot of ingredients. Very runny, and no taste. I live close to SC, and we get the best peaches in the USA so I'm much used to better. Sorry Marcia.

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Pie Snob

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Reviewed: Jul. 5, 2004

So easy to make! I did find that I only need 5 peaches. I followed the suggestions to let the pie sit in the oven as it cooled. Turned out lovely. I made a lattice for the top of the pie, brushed it with egg and sprinkled sugar over it. No one would have guessed that I didn't slave over this! Will make again.

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BETSY TUCKER

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Reviewed: Jun. 17, 2004

This pie was so good. I found no problems with it being runny. I was way better than any store bought pie. My husband loved it so much he asked if I would make one for his dad on Father's Day. Excellent!!

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AMBER35

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Reviewed: Jan. 20, 2004

mm mm good! I subtracted 1/4 cup of the white sugar and replaced it with brown sugar. I also placed a few peaches at a time into the sugar mix to coat the peaches and then placed them into the pie crust. This was easy and fast!

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