I had never made a peach pie and this was delicious!! I followed the recipe and it was perfect. I think next time i will peel the peaches. Definitely a keeper.
This is so easy and absolutely delicious. I use Splenda instead of sugar and there is no difference in taste. I also use four cups of peaches and one cup of blueberries. And I only use a bottom pie crust. I have a hard time believing the nutritional information is accurate though. When I add up all the calories with my ingredients it is nowhere close. Because if the calories are really 191 per slice and I take out the sugar and use half the pie crust it would be somewhat healthy to eat.
So simple to make and absolutely delicious! I used half the amount of sugar called for in this recipe because I prefer to taste the fruit and not the added sugar. I also left the peach skins on, and you couldn't even notice them in the pie. The pie with not runny, and sliced beautifully for plate presentation. It's delicious with either whip cream or vanilla ice cream, or on it's own. I used Marie Callender's Deep Dish frozen pie crust for the base, and Pillsbury rollout pie crust for the top. So easy, and I will definately make this pie again!
This is truly simple AND delicious! I live in the south, so peaches are nice and abundant here in the summer-- I have made many pies using this recipes. Really, the hardest part is peeling and cutting the peaches. I do it the old school hard way :) For the filling, I used around 3/4 cup sugar, because I like the taste of the peaches, and not the overpowering sweetness of sugar. It still comes out sweet, especially if you use peaches reaching the peak of ripeness. In the past, I've used recipes with cornstarch but I love using the flour as a thickener instead (I used a little less than 1/2 cup). The filling is nice and full and the flavor is quintessential peach pie taste. The pie was gone in less than a day. Highly recommended recipe.
Very easy recipe and delicious! Especially if you have good peaches!! I got mine from southern Utah. I egg washed the top crust before baking which made the presentation even better. Quick and easy recipe!
Am I the only one that was surprised at the sheer amount of dry ingredients compared to peaches? It turned out gummy, as the flour congealed, and somewhat grainy, as the sugar failed to fully dissolve in the juice.
I will stand by my grandmother's which is just as easy. In hers the sugar and cinnamon is mixed with peaches separately, then the flour is sifted onto the top of the pie. Not near so much, though!! The rest is basically the same.
Very easy recipe. Pie was so awesome that it went quickly. Will definitely use this recipe again.
Lovely pie! The peaches I had were beautifully ripe, but I only had 4 cups---so added a cup of frozen blueberries. Didn't do it a bit of harm! I am serving this tomorrow night, topped with vanilla ice cream, when my daughter's in-laws come over. I predict swooning!
So simple but absolutely delicious! You'd never know there were so few ingredients and so little time invested in making it. I received so many compliments and my husband is always asking me to make another pie!
Like another reviewer, I also used frozen peaches and was very pleasantly surprised at how good they were! I also added some brown sugar into the sugar mix for the top of the pie crust. I substituted Splenda to cut down on calories. Overall, a definite 5 star recipe that will be a staple in my home!
Good pie! Might have backed off the sugar with the sweetness of my peaches (which were lovely sweet).