Reviewed: Jul. 19, 2008

OMG!This pie is fantastic. These changes made it perfect! I used 2 T. flour to toss with the fruit instead of 3. I used 2 t. cornstarch and mixed in with the drained fruit juices - why waste all that flavor ? Omitted the butter. Used the Never Never Fail Pie crust from this site. Also, gauge the sugar by the sweetness of the fruit. Mine was very sweet, so I added 2 T. less than called for. You have to make it. It's heaven. I just now had it warm and it was to die for. Also I did the top crust with strips in a basket weave. This allowed it to vent better and not run. Also it was gorgeous that way.

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Suefood

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Reviewed: Jul. 18, 2008

I made this recipe the other night for my family and they Absolutely loved it. I had a ton of nectarines and a bunch of fresh cherries so I used those instead and oh my goodness it was awesome. I will absolutely use this recipe again and again.

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Lori

Cooking Level: Intermediate

Living In: Ventura, California, USA

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Reviewed: Jul. 14, 2008

I substituted blueberries for raspberries and boy is this pie delicious. Perfect summer pie for when apples, my favorite pie, are not in season. I've made this pie three times and will make it again and again.

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Lolo

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 6, 2008

I made this pie for a 4th of July picnic. I followed the recipe exactly as written and it came out perfect. Even though no one raved over it I thought it was great and super easy to make. Like someone else stated, I will add more raspberries next time and use yellow peaches. I used white peaches and even though they were sweet, the peach flavor wasn't as strong as in yellow peaches.

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Merwinak

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Reviewed: Jul. 5, 2008

Perfect combonation of rasberry and peach

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frogmier

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Reviewed: Jun. 26, 2008

It was good (my 14 months old niece loved it the most. I used frozen peaches but didn't let them defrost all the way. I think this was where I made a mistake. The peaches were a little tough. Next time I will use fresh or make sure they are 100% defrosted. Also, there was more extra juice then I wanted. I even added extra corn starch and sprinkled it on the bottom of the crust before adding the fruit mixture.

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TXBREEZE01

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Reviewed: Jun. 19, 2008

Tasty pie that wasn't cloyingly sweet, and easy to make to boot. It would probably be a five-star review if I had used riper peaches. Guess I'll have to make it again to see. Oh well.

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jmoon

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 16, 2008

Just wonderful, and very easy to make. I used fresh peaches and blackberries, and did include the butter. I drained the fruit for approximately 20 minutes and added 1 tsp of corn starch based on other reviews. The pie came out perfect- a little juicy, but received rave reviews.

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BEACHBELLA

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

So delicious! It's sweet, but there is a wonderful tartness to it. I served warm with some vanilla bean ice cream on top.

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SUEBEE0523

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Reviewed: Jun. 13, 2008

Tasted awesome. Everyone seemed to really enjoy this pie!!!

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Toni Marie

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Irving, Texas, USA

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Reviewed: Jun. 5, 2008

Easy and Delicious! Will def repeat! Just made this pie for the second time in two weeks. What a delicious treat! Simple, and always easy to keep ingredients on hand. Husband and friends are big fans!

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Twiggy

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Reviewed: Jun. 5, 2008

This is a favorite pie for my husband & I. If you don't have flavorful, in-season peaches then go with frozen peaches - they are better than tasteless, grainy, fresh ones. We always use frozen raspberries and it's delicious.

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ripple2

Cooking Level: Intermediate

Home Town: Liverpool, Nova Scotia, Canada

Living In: Bangor, Maine, USA

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Reviewed: May 29, 2008

This pie was simply delicious. I even used a Pillsbury crust! It was quite soupy even after cooling on the counter for 3-4 hours. I refrigerated it and about 4 hours later, it was perfect! Sweet with a little tartness...I wish I had some vanilla Ice cream but I am afraid it will all be gone before I can get to the store! Thanks so much!

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Michele

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Jacksonville, Florida, USA

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Reviewed: May 18, 2008

I haven't made a pie in a long time, so I loved that this one was pretty easy to make. It was also pretty tasty. I followed another reviewer's suggestion and boiled the peaches for about 20-30 seconds, then plunged into cold water (it doesn't have to be ice cold--water from the tap worked fine).The skins peeled off very easily. However, they were pretty slippery after that and much harder to pit than a dry peach. Maybe pitting them first is better? I also thought the filling was just a little too tart for my taste. I might try blueberries (or leave out the berries all together) next time. It definitely was not as juicy as some people complained about. Maybe because I let the fruit drain for about 30 minutes after simmering for 5, or maybe because I added a tsp of cornstarch.

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MIKIESHERREE

Cooking Level: Intermediate

Home Town: Sierra Vista, Arizona, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: May 17, 2008

With some small modifications, this turned out to be the best double crust pie I have ever had! First of all, I used the "Basic Flaky Crust" recipe on this site for the crust, but I used 1 1/2 of the recipe for the bottom crust. I used 6 oz. of fresh blackberries instead of raspberries, and I mashed about 1/3 of the blackberries in a separate bowl. Then I added the sugar, cinnamon, and 1 TB of cornstarch (instead of flour) to the mash, and whisked the mixture until incorporated. After filling the pie crust with the rest of the peaches and blackberries, I drizzled the blackberry mash/cornstarch/sugar/cinnamon mixture over the top, put 4 1-TB pats of butter on top before covering with the top crust. Finally, I used an egg wash over the top of the crust, and sprinkled some sugar on top as well, baking as directed. The result was a decadent, delicious pie that was half eaten almost before it cooled! Great recipe that I will use again and again...

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maiyamac

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Reviewed: Nov. 26, 2007

I used store bought crusts as I didn't have time to make them from scratch. Despite issues with the store bought crusts, this pie was perfect! I followed other reviewers suggestions and set the fruit in a colander to drain. I also used a slotted spoon to scoop the filling into the pie crust. It worked - the filling wasn't runny.

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PeanutBaker

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 10, 2007

Made this pie over the summer when one of my friends brought us some fresh peaches (I had the raspberries). Was it yummy! The pie was full of flavor and not too sweet; it held together well, was nice and juicy, and went great with a scoopful of vanilla bean ice cream. By the end of the evening, there was one piece left! I would make this pie again.

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sweetiesmj

Cooking Level: Intermediate

Home Town: Stratford, Connecticut, USA

Living In: Naugatuck, Connecticut, USA

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Reviewed: Oct. 2, 2007

This was the first peach pie that I have ever made, and it turned out great. I followed the recipe exactly except that I used frozen raspberries because I didn't have any fresh ones available. It was a bit runny when I first served it warm, but when serving leftovers the next day (after storing it in the fridge) it wasn't runny at all. It had great flavor, and I will DEFINETLY be making it again!

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laserkatie

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Reviewed: Sep. 30, 2007

outstanding. thank you. my husband and neighbors loved it. i followed the recipe exactly but used a glass pie pan. didn't have enough filling to make a nice, well packed pie. would add another cup or two of peaches as well as use two cups of raspberries instead of one. adjust the sugar, etc. to taste. i didn't change anything and it had a delightful sweet tart taste.

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