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Showing 1-3 of 3
on April 11, 2010
My daughter and I thought we'd try this quick dessert since we had everything for it. Unfortunatley, it was a disappointing result. Maybe it would be better with a more tart fruit, but there didn't seem to be any contrast between the fruit and the sweet batter. Just kind of bland somehow. Sorry!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 28, 2006
Hi, I tried this recipe for a tag, and it did not turn out for me. Going to try it again soon to see if it will turn out :) The flavor of the peaches was great!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 18, 2006
I put this in a deep dish 10 inch pie plate. I cooked for 35 minutes, the middle was not done, so turned the oven to 375* and cooked for another 15 minutes. I did not use all of the peach juice. I wanted the batter to come right to the edge which it did. I used chinese 5 spice and cinnamon. The canned peaches had no sugar added to the juice and it was perfect that way. Tasty with vanilla ice cream. Pretty with dollops of cool whip around the crust when the pie is cool. An 8" square pan would probably take all of the peach juice and perhaps the batter would not puff up as much as in the pie plate but it was pretty and tasty all at the same time. I will make again but revise the cooking temperature for a deep dish pie plate. Thanks for submitting. Very quick to prepare!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (139 g)
Servings Per Recipe: 8