Reviewed: May 20, 2012

Didn't anyone else's glaze turn into a doughy mess from the 1/3 cup flour? Bells & whistles should have gone off when I made this recipe! It would have been great, but a glaze should be a glaze!

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Reviewer:

kvedegys

Reviewed: May 11, 2012

Only had 8 peaches so added some rhubarb we had on hand to fill it in (should have added a little more sugar, as rhubarb is quite tart). Added the cornstarch suggested by many other reviews, and wish I hadn't, as there was almost no juice. It was very tasty tho. Used some other suggestions of starting off at 425 degrees for 15 minutes and turning down to 350 for remainder, as well as leaving in the oven for several hours to ensure a non-soggy crust. Great suggestion and will use it for other pies hereon out. Used half white and half brown sugar and also added nutmeg to the crumb mixture. All in all, a very easy and tasty dish. Thanks for sharing here!

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Reviewer:

grampnana

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Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

Reviewed: Feb. 25, 2012

I will give 4 stars only because of the adjustments I had to make to the recipes. The end result was delicious. Three tips: add 1 Tbsp cornstarch, decrease the amount of sugar to 1/2-3/4 cups and leave pie in the oven 1-2 hours AFTER baking time to set.

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Reviewer:

Koekje

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Reviewed: Feb. 22, 2012

I made this last night and it was awesome! I used frozen peaches and it was great. I do highly recommend starting it at 450 for 15 minutes and 350 for 30 minutes. Works very well for me. With 6 kids this didn't last a day. Today I made it with three fresh peaches and a small bag of frozen raspberries (minus any juice) and I think I'm in heaven. With a recipe this easy, how am I going to continue to fit in my pants? !

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Reviewer:

amys6

Reviewed: Jan. 31, 2012

A very good recipe! I HIGHLY recommend using this filling with the "French Pastry" recipe posted by an allrecipes user named "TJ" It makes the pie SO much better and you can use either butter or shortening depending on if you like crispy or soft crust! I would add vanilla! And it takes time and attention to ensure it sets right!

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Reviewer:

biblesensei

Reviewed: Dec. 12, 2011

Super easy to make! We have a peach tree so I thawed out the last of our peaches. I used two premade pie crusts. I split the sugar between brown sugar and Splenda sugar and added a little cinnamon and nutmeg to it. I also did as others recommended and added a little cornstarch to the mixture. I baked it at 450 for 15 minutes and finished the 30 minutes on 350. I just left it there with the oven open. PERFECT! My husband had two pieces and said it was delish!

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Reviewer:

kelly

Home Town: Boise, Idaho, USA

Reviewed: Dec. 6, 2011

I tried this pie tonight with some of the changes and I thought it made it to much like an apple pie, I am gonna try it again as written and see if I like it better

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Reviewer:

mindy

Reviewed: Nov. 27, 2011

Needed cinnamon, nutmeg, and a small amount of almond extract.

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Reviewer:

StarHammond

Cooking Level: Expert

Home Town: Reno, Nevada, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Nov. 13, 2011

never made a peach pie before, and this came out perfect the first time!

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Reviewer:

rosag

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

Living In: Ada, Michigan, USA

Reviewed: Nov. 10, 2011

Delicious pie filling, it was not runny at all. I did leave it in the oven after it was finished baking to keep the filling from runny. I also used canned peaches and it turned out fine. Thanks.

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