By MSZANZ on July 03, 2005
Photo by May I Have That Recipe
Photo by May I Have That Recipe
"This recipe is from C.A. Lynd of lyndsgourmet.com. Every year we anxiously wait for Lynd's farm to put out their peaches. They gave us this recipe with the peaches I just bought and it is simple and wonderful."
Serving Size: 1 (181 g)
Servings Per Recipe: 8
"Very easy recipe -- pie came out with nice consistency. Peaches remained the star, not lost in liquid and other ingredients. The egg coating on the bottom crust might have helped on that front, too. I misread the recipe and only used two tablespoons of sugar in the filling (rather than one cup -- I somehow ended up putting two tablespoons in the filling and two tablespoons on the top of the top crust)-- it still was very tasty. The fruit really came through, and I was lucky that the peaches were at a perfect ripeness but not over-ripe. But the small amount of sugar did make for an understated experience. On the other hand, the kids cleaned their plates and asked for seconds, so while I will boost the sugar, I might not go all the way to one cup. But this was a very good recipe."
"This pie was great and ridiculously easy to make! I've never made a fruit pie before, and didn't really know where to start. I followed these directions exactly, but made a crumb topping instead by mixing 1/2 c flour, 1/2 c brown sugar and 2 T butter with my fingers until it resembled coarse crumbs, then I sprinkled it across the top. The topping was incredible - I highly recommend trying it!"
"Great recipe. I used only 1/2 c. sugar and it was PERFECT.
Baked it for 30 min with edges covered, then about 10 min uncovered.
I did not peel the peaches - the peel becomes so soft while baking that you hardly notice them in the pie.
thanks for the recipe."
"Wonderful! Simple with a clean peach taste. I had really juicy peaches so I used the entire 1/2 cup of flour and I was surprised that the pie didn't have a floury aftertaste. Thanks for sharing."
"I added 1/4tsp ground cloves and 1/2tsp ground ginger because it's in our favorite peach butter recipe and I wanted more of a spiced pie than a sweet pie for my husband's holiday potluck at work. I'm not rating at this time because I haven't tasted it yet; but I wanted to remember what I'd done. :D"
"Delicious recipe. Very easy. The peaches this year, 2014 are particularly juicy and sweet. A real hit, and now saved to the recipe box. Had to take the picture to post before the family came in and devoured it."
"This is a VERY simple recipe! My pie looked beautiful and tasted out-of-this-world! I only used 1/2 cup of sugar in the filling and the flavor was exactly right--sweet enough, but with a great fresh peach flavor. Next time, I may try throwing some blueberries in with the peaches. Thanks for the recipe, MSZANZ!"
"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)."
"Delicious! Way easier than cooking down the water/cornstarch mixture one usually has in a peach pie recipe. Couldn't ask for a better pie :)"
"This pie was really easy to make. I used two frozen pie shells and it came out really nice. I also added some cinnamon to the sugar topping too for a little more color on the crust. I suggest using a deeper shell though because I had left over peach filling. not that im complaining, just threw it in the freezer for later use in hand pies."
"First time to ever make a home-made peach pie! Neighbor had given us some fresh peaches and my best friend came over for a cook-out. His favorite pie is peach so I thought, why not! Wonderful results. Looks like the picture and tastes fabulous. Used the full 1/2 cup flour, but substituted 1/2 c Splenda due to diabetic restrictions. Used full 1/2 tsp of cinammon. Will definitely use it again!!!!"