Reviewed: Sep. 21, 2011

Fabulous! I had a leftover Marie Callendar's frozen pie crust and this is a great "single crust" pie recipe. Followed other reviewers suggestions to lightly flour the peach slices, and I did finish it off under the broiler for a few minutes at the end to give it a good look. End of season peaches weren't overly ripe, so my pie wasn't runny at all. My family devoured this pie.

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Reviewer:

MaryK

Reviewed: Sep. 4, 2011

I had some leftover crust dough in the freezer and wanted a quick and easy one crust peach pie to throw together. I cut the recipe to fit the smaller pie and it was delish! I am not a huge nutmeg fan, so I substituted cinammon instead. I know, I know, not the same recipe. I followed the rest of the recipe and as many reviewers suggested, to accomodate for and not throw away the delicious juice, I coated the peaches in flour and the pie came out perfect! The crumb was light and crispy and the pie was not runny at all. Thank you for this quick and easy recipe!

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Reviewer:

Alex

Reviewed: Aug. 14, 2011

So good and easy, not runny at all! Great way to use up the pick your own peaches I had too much of!

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Reviewer:

jpepp

Living In: Potomac Falls, Virginia, USA

Reviewed: Feb. 15, 2011

yum yum. my bottom crust was a little hard (but tasted like peach pie candy). i used a bag of frozen peaches instead of fresh. i rinsed and allowed them to thaw. did not think it would come so great but what a suprise. it also deserves points for simplicity.

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Reviewer:

deedianah

Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

Reviewed: Sep. 21, 2010

EXCELLENT! I would just add a bit of cinnamon. I mixed in a big bowl, the peaches with all the crumb mixture, stirred a bit moving the bowl and poured it on top of the crust. It turned perfect and the lack of cinnamon was fixed sprinkling a bit at the time of serving. Delicious warm with vanilla ice cream. 5 Stars! Will make it again and again!

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Reviewer:

Carmen

Cooking Level: Intermediate

Home Town: Puerto Ordaz, Bolívar, Venezuela

Living In: Barcelona, Cataluna, Spain

Reviewed: Sep. 10, 2010

Oh my gosh this was so good I almost made another one the same day. I need add a little less sugar than the recipe called for. I also turned off the oven and left the pie in to cool. It was not soupy at all. My family loved it.

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Reviewer:

Rebecca

Reviewed: Sep. 7, 2010

I added cinnamon, which I love. Taste was excellent, but way too much juice. I will try Tapioca next time.

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Reviewer:

ann, portland <:)

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Sep. 6, 2010

with the barrage of comments, it's hard to know what changes need to be made if any. after considering all of the wonderful recommendations, i added cinnamon, which was a good decision. And I 1 1/2 the crumb recipe which i think was perfect. when cutting the peaches, I only cut them in four large slices, which was recommended to keep the juiciness down. with the changes I made (more crumbs and less peach slices), we had no issues of a runny pie. we love it! i would not be embarrassed to serve it to company.

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Reviewer:

hanners

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Aug. 24, 2010

I added more flour the 2nd time I made this. I started out with 1/2 cup flour instead of 1/3. I also added a little tapioca (about 1 tsp.) to the fresh peaches. Before I put the final crumb crust to the top, I added even more flour to mixture, probably another 1 tbsp. This made it perfect.

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Reviewer:

segel10

Reviewed: Aug. 17, 2010

FABULOUS! I made a gluten free version. I simply substituted Splenda for sugar (although this is not required for the recipe to be GF), used a GF pie crust, and used GF flour. FANTABULOUS.

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