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Spiced Peach Pie Recipe

Spiced Peach Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on April 10, 2013

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    Very good, I gave it 4 stars because my peaches did not get soft. I'm no sure if they werent thawed all the way. It had a great taste tho. Next time I will make sure peaches are completely
    thawed. Also I didn't use crystalized ginger, I used 1/4 t gr ginger. Awesome taste.

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  • on July 23, 2012

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    Cannot believe how easy and delicious this recipe is! I did not have instant tapioca so I used 2 tbsp corn starch instead and it worked very well. The pie also cut and came out of the pie plate beautifully, even the first piece which is often hard to get out.

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  • on January 23, 2011

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    My girlfriends and I loved this pie! I didn't have any crystallized ginger, so I substituted about 1/4 teaspoon of ground ginger (next time I might add a little more. I also used a 9.5-inch pie plate and about 6 extra ounces of peaches to ensure a nice, thick pie. Otherwise, I followed the directions to a T. It took a whole 60 minutes to get a nice golden crust... but it was worth the wait!

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  • on December 30, 2010

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    Haven't tried this yet. But it is the tapioca that thickens it. This is for the poster who forgot this and said there was too much fluid and had to drain it off.

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  • on July 22, 2010

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    I went almost exactly with the recipe, except I used about a 1/4 cup of Agave Nectar replacing the 1/2 cup of sugar. Everything else was on point and it came out GREAT!! The crust was not as picture perfect as I would have liked but with a little practice I'll get it the way I want. I haven't made a pie in about 20 years and this one was so easy and delicious I'm sure I'll be making it again and again!! Best Pie Ever!

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  • on January 27, 2010

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    I went exactly by the recipe and it turned out great. It's the best peach pie I've ever had. The peaches stayed a little firm and the crust was perfect. I didn't thaw the peaches before making the pie but they will thaw some in the 15 minutes you let them set after mixing and before you put them into the crust.

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  • on January 22, 2010

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    i didn't put in the tapioca cause i forgot. It was still setting when it came time to put it in, and the crystalized ginger at 14.99 a bottle, i used a little ground ginger instead. I'm thinking it was full of liquid because I used frozen peaches and didn't thaw them first. I used Grand Marier instead of the nector. It all tasted fabulous, the best I've ever made, once I dumped out the fluid. will have to work on this a little.

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  • on March 06, 2009

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    When I make a new recipe for the first time I follow directions to the letter then once I get comfortable with the recipe , then and only then do I change it if I feel the need. I did not use crystalized ginger in this because I hate crystalize ginger, the next one I make will have just a tad less cinnamon though. I love cinnamon but it kind of over powered the peaches a little. Other than that it was awesome, my hubby says this is definately a keeper and I agree :

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  • on December 29, 2008

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    I made this pie along with the apple butter pumpkin pie. I thought it would be easy and quick. Overall it came out well except I couldn't quite get it to set properly. It came out too runny. I did make a few substitutions though. First I used Brown Sugar Splenda in place of regular sugar and instead of tapioca I used white chocolate instant pudding. I didn't have the crystallized ginger on had so I used dried ginger. I think next time I might add cornstarch in order to help the filling set better. It tasted good though and was low in sugar.

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  • on October 09, 2008

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    I havent made it yet but i have never heard of crystalized ginger. what do we use if we cant get it?

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