The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: jul. 6, 2009
Very good. i used blueberries because that was all i had. I left out the butter and it was still great. Spread a little cream over the top crust and sprinkled sugar over it (before baking). Yum! will definetly make again.
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Photo by B Spradley

Cooking Level: Intermediate

Living In: La Mirada, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: jul. 5, 2009
Used frsh picked peaches amd blueberries intead of raspberries b/c that's what I had. Yummy with homemade ice cream!
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Cooking Level: Intermediate

Living In: Cochran, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: jun. 23, 2009
Very good! I used a from scratch recipe that I have for the pie crust. It's a little watery but with so much juicy fresh fruit in it, it can't be avoided I guess.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: jun. 22, 2009
This pie was delicious! I underestimated the amount of peaches needed for 4 cups, but used some kiwi and it was still superb. I will definitely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: jun. 16, 2009
This recipe was great! It ended up not overly sweet, which was perfect for my tastes. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: jun. 10, 2009
I used Strawberries instead of Raspberries in this pie and we loved it! The only thing I would change is that I would use at least another 1/2 to 1 c. of berries in the recipe. Other than that, Fantastic! Not too sweet, just enough tartness. Just Perfect!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: may 29, 2009
This was a very easy and very yummy pie! I didn't have raspberries, so I used blueberries and it turned out super tasty! I accidentally used too much cinnamon, but it actually tasted awesome!! The pie came out a little runnier than I hoped for, but that was my fault for not draining enough juice from my very over ripe fresh peaches. I ended up using 6 1/2 cups of fruit vs. the 4 cups and I made my own crusts using a family recipe. I would make this again!!!!
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Cooking Level: Expert

Home Town: Lake Forest, California, USA
Living In: Rancho Santa Margarita, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: may 28, 2009
The raspberries are the perfect compliment to the strong flavor of Georgia peaches. Thanks for this great recipe!!
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Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: may 25, 2009
This is my new favorite pie recipe! I used frozen peaches and fresh raspberries, blueberries and blackberries. I let the frozen peaches thaw and then I sliced them once more down the middle, because I prefer thinner slices of fruit in my pie. After reading all of the reviews about runniness, I was determined not to have a runny pie. First I strained all of the fruit, then I blotted every piece of fruit with a paper towel to cut down on the juices. Then after I added the sugar, flour and cinnamon I strained the fruit again before putting it in my pie crust. I would suggest doing a lattice crust if you can, because since the pie is so juicy it burst out of the top crust in a few places and it wasn't so pretty, and I like to show of the appearance of my pies as well as the taste. =) This pie was phenomenal.
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: feb. 26, 2009
I used frozen peach slices for this pie because fresh ones in Wisconsin in the middle of February are a little hard to come by! I made this pie to bring to a church luncheon and the only *delicious* taste I got of it was when I licked the bowl that I mixed the filling together in because by the time I got to my dessert at the luncheon, my pie was gone. That has to be a good sign, right?
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Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA
Living In: Menasha, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: dec. 7, 2008
This makes a beautiful pie. I make my own oil pastry crust but whatever crust recipe you choose this will be a sumpiously delicious offering. Freezes well. If you do freeze, bake frozen and add an extra 30 minutes to the cook time.
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Jan
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Cooking Level: Intermediate

Home Town: Ocala, Florida, USA
Living In: Dalton, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: nov. 30, 2008
It was good. people said they liked it but they weren't overly impressed. It was good but not as fantastic as I thought it was going to be. pretty average for a pie and didn't taste as peachy as I would have liked. good, but not fantastic.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
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Reviewed: oct. 23, 2008
I chose this recipe for my 1st homemade pie. I used dried cranberries that I added a little water to reconstitute, simmered them on the stove for about 10 minutes until they plumped up nicely, and added an extra tablespoon of sugar to sweeten them up a bit. I added the plumped cranberries to the peaches, drained it since my peaches were VERY ripe, and I didn't want a soggy pie. I added 2 tsp cornstarch to avoid any mushy filling. The pie was superb! The cranberries' tartness was a nice compliment to my super sweet peaches. My husband (who doesn't like peaches) LOVED this pie, and so did I. This recipe is really worth a try!
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Bend, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: oct. 22, 2008
Mmm! Delicious! I love apple pie but I was in the mood for something different and this definitely did the trick! I used canned peaches because peaches are not in season right now and it turned out wonderful! A lattice top gives it a nice touch. Thank you, everybody loved this!
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Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: oct. 9, 2008
Mmmm, it was so fun to make. My only problem was that even thought I put them in the colander for a long time it was still really gooey. but that's cool, I liked it that way :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: oct. 7, 2008
It was a major hit! I did a bit of guess work with the sugar, (I was short cinnamon so I added the cinn/sugar mix that I have ready for morning toast). I also added a bit of brown sugar to the mix, and used frozen cherries. For stability, I added a bit of corn starch. Delish!
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Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: oct. 3, 2008
THE BEST!!!! Don't be afraid to try this one!!!!! DELICIOUS!! I added extra white sugar to mine just because I like it extra sweet. WOW AMAZING!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: sep. 18, 2008
Delicious! I loved the flavor the raspberries added. (However, my husband does not like the seeds that berries add to pie and this mix of flavors was not enough to get him past this. So if you have someone like this in your life, use this as a very good peach pie recipe and replace the raspberries with extra peaches.)
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Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: sep. 4, 2008
This pie is a great idea! I used (some overly ripe) blueberries, 1/2 peach, apple, figs (from neighbor's tree - spooned out the centers) - I also heated some frozen fruit with sugar in a pot (cranberries + other berries) gave it some yummy tartness. I warmed up the crusts in oven first to speed up cooking since 50% of my fruit had already been cooked on stove. Anyway, mixed everything with some flour and sugar and put it in the oven for 30 mins and presto! note- I used less sugar than called for and I didn't use any butter.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: aug. 31, 2008
This pie was a little tart for my tastes, but I did forget to put sugar on the crust, so that was part of the problem. Next time, I'll use 1 cup of sugar and sprinkle some on the crust. Also, I did not drain any of the fruit. I used 3 fresh peaches and 2 cups of fresh huckleberries. I only used 1 tbsp flour and 2 tbsp corn starch, no butter.
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Photo by Katie Swift

Cooking Level: Intermediate

Living In: Salida, Colorado, USA

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