I do a lot of cheating! First off, I purchase premade crusts. Secondly I buy a jar of peaches (a glass jar, not a can) from Trdaer Joe's. They taste like fresh and they're not dipped in syrup! The very first time I made this recipe I followed the instructions (layer peaches and filling until you use up both) and it was way too runny. So the second time I only used about half the filling and I just tossed the rest away. Also I added the cinnamon and nutmeg that other reviews mentioned and it was AMAZING! It makes the whole pie better! And thirdly I listened to other viewers and cooked the pie at 450 for 15 mins, then at 350 for 30 mins. Well, the second time around I had a raw crust on the bottom. What? I googled this and it seems to be a common enough problem. The advice was not only to leave the pie in the oven cooling but, if your oven allows, take out the bottom rack and rest the pie tin directly on the metal base of the oven. The lingering heat will keep cooking the crust even as the rest of the pie cools down. The third time I made it - Perfecto!