Peach Pie

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Fantastic! The crust was a lot easier than any other all butter crust I've made and turned out light flaky and tender. The filling was wonderful too, I forgot to dot the butter on top before layering the top crust but it was still delicious. I ended up with more filling than would fit in the 9" pie crust but I just cooked it down for a yummy Ice cream topping. oh and I used corn starch rather than the tapioca. All in all a great recipe!

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A family hit! I have diabetics in my family, so I substituted Splenda brown sugar blend (used less than the equivalent of sugar brown sugar and it was delicious. It was served warm with "No Sugar Added" vanilla ice cream and in this way everyone could enjoy. I've already received 2 requests for the recipe and am now making my 3rd pie in 2 weeks! I think I'll try this combination in a croustade. Yummy!

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Extremely good! I've used the filling recipe for making cobbler and crisp also. I usually make the following changes:
-use half the sugar, or none if you have peaches at the peak of ripeness (this prevents it from being icky sweet
-substitute cornstarch for tapioca (didn't have tapioca
-omit the butter in the filling
-add cinnamon to the crust top when adding the sugar
-if making cobbler (ie, single crust on top, double the fruit and bake in 2-3" deep glass dish

I've also used the Food Network Kitchen recipe for cherry pie and it gets rave reviews. Keep up the great work Food Network Kitchen chefs!

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The pie was a crowd pleaser. However, the filling was a little bit runny and I only used half of the lemon, and it was still very tart.

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The filling was amazing, and the crust did taste great. However, the next day after chilling it in the fridge, the butter had clumped up like the fat you scoop off of soup the next day. Waaaay too much butter. I love the taste but the look of it the next day made me sick.

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i am not a pie baker but i tried this peach pie recipe it came out great . everyone loved it. the crust is really easy and good

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I did not think the spices complemented the peaches. In fact, they overpowered them, The crust was good, however.

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Did everything but the crust. I just use Crisco and their recipe. Was very easy to make and very tasty. To answer the time and temp questions down below, preheat oven to 450, and put pie in fridge for half an hour. I just put pie in fridge until oven was preheated. Once oven is preheated, put pie in and lower to 400, then after 1/2 hour, cover top with cream and sugar (great idea, I like better then egg and cook additional 1/2 hour. Total cooking time: 1 hour.

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This is very tasty -- but the pie crust in the recipe reminds more of a cobbler crust than a traditional pie crust. My opinion ... 2.5lbs of peaches is way too much for a 9" pie pan, and 2 this crust is too heavy for a pie. About 1/2 the fluted edge of the crust fell off during the cooking time w/ the tin foil on it. Next time, I'll make it like a cobbler, use a 9x9 or 9x11 pyrex, pour in the peaches in that, then top it w/ the top crust.

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This peach Pie was the easiest of pies from start to finish!! I really don't make my own pie crust but this one was so easy and delicious!! I do recomend this recipe you will enjoy the out come!!!