Reviewer:

peloquinswife

Reviewed: Oct. 1, 2012

just an average pie, good, but nothing exceptional

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Reviewer:

Kyle McCormick

Home Town: Somerset, Pennsylvania, USA

Reviewed: Sep. 2, 2012

Fantastic dessert to end an evening with a cup of coffee. Aesthetically pleasing and beautiful blend of sweet peaches and tart raspberries. Serve with ice cream and you'll be quite pleased. Very easy to make as well.

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Reviewer:

RusoJap

Reviewed: Aug. 30, 2012

Great basic recipe...here are my 2 suggestions. 1. Add a tablespoon of cornstarch along with the flour. It will really help if you have extra juicy fruit. 2. Bake, then chill overnight. Don't even try to eat this warm out of the oven. You will have a mess on your hands!

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Reviewer:

threeisenough

Reviewed: Aug. 18, 2012

This pie was easy to make. I used 1 T cornstarch and 2 T flour, so pie was not runny. Instead of sugar I used Truvia, which made it very tart. Next time I think I will use half Truvia and half sugar to keep down the calories but make it sweeter.

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Reviewer:

sarahp

Reviewed: Aug. 7, 2012

Rave reviews. I used raspberries.

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Reviewer:

CARMEN464

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Bronx, New York, USA

Reviewed: Aug. 6, 2012

I drained the peaches very well, they were fresh peaches from my garden. I followed the instructions exactly but the pie was very wet, had to serve it with a spoon and when a piece was removed all the filling poured into the space.

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Reviewer:

sierra529

Reviewed: Jul. 30, 2012

Amazing. I used a very easy pie crust with it instead of the store bought kind. I mixed 2 1/2 cups flour and 1 tsp salt together. then i cut in 1 stick cold butter and 1/2 cup cold shortening with a blender and kichen aid mixer. it should look like pebbles. Next i put in 6-9 tbsps cold water while still beating. Kneed just enough to form two balls. Falten the balls into thick discs and wrap them up and refrigerate for at least 2 hours or longer. And that's it. Easy. Its very important to have fresh peaches and slice them thinly. To pick great peaches smell them at the store. If you can smell a strong peach smell they are fresh. I also skipped the butter and it turned out great. This recipe is a keeper.

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Reviewer:

tannerdog

Cooking Level: Intermediate

Reviewed: Jul. 29, 2012

I used peaches and blackberries and I thought this was the best pie I have every ate. In fact I ate most of it. Will make again. I used the butter flaky crust recipe on this cite too.

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Reviewer:

missb

Reviewed: Jul. 29, 2012

This pie was amazing. I used blackberries instead of raspberries but otherwise followed ingredients exactly. My only warning is that 45 minutes in a 400 degree oven was about 12 minutes too long...just keep an eye on it. Great pie...will make again!

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