I made this pie exactly as the recipe states (ingredient wise), but baked at 380 degrees and I did not have any issues with it being runny. It literally came out perfect. The peaches I used were ripe, but still had some firmness to them. I even substituted blueberries and raspberries in the recipe and it came out perfect. I brush the top of my lattice with milk and then sprinkle sugar. I bake uncovered for about 20 min and then cover the edges of the crust and continue to bake for about 40 more min. Basically until the pie is "golden" enough for me. I've made this several times with the same result. Wonderful! The simplicity of the recipe lets the peach flavor really stand out.
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I made this pie exactly as the recipe states (ingredient wise), but baked at 380 degrees and I...