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Showing 1-4 of 4
on August 24, 2009
on April 15, 2007
I had hoped this would be more of a baked custard with peaches swimming in it rather than than peach pie with a thin layer of custard floating on the top. (I see now that is exactly what it is described to be.) Nonetheless, it was tasty. The only alterations I made were in using an 8.5" pie plate, 1 package of frozen peaches and using another poster's advice, I coated the peaches in corn starch. This is the first pie crust I have made and it didn't come out too badly! I only had an 8.5" pie plate, so it was a bit thick and turned a bit dark, but tasted great - like a shortbread cookie. My only complaint was that the custard was only about 1/4" thick. I can't imagine how thin it would be with a 10" pie plate.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 11, 2006
I make this recipe using Italian plums or blueberries (either fresh or frozen) and in a 7x11 inch baking pan. It always brings favourable comments when served.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 June 21, 2005
This is the best of two great deserts, a peach pie and custard on top. I found it simple to make and the crust was nice and flaky. Even though my peaches weren't quite ripe, they softened up nicely during the oven. I did find the pie a bit watery when I cut it but maybe this would be helped by just tossing the peaches in a bit of flour or cornstarch before layering in the pie plate? I had a little bit of filling left over so I also filled some ramekins, which would be cute for dinner parties.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 (148 g)
Servings Per Recipe: 10