Fresh Peach Brown Sugar Pie

From: NavyNewlywed

On Jul 20, 2008

Used yellow peaches that were maybe a bit too ripe, as this turned out a bit on the runny side and definitely on the sweet side for us. I did substitute vanilla for almond extract, as we're just not fans of almond unless it's in coffee. I will try this again with either more flour or tapioca and will cut back on the sugar if the peaches are this ripe again. Will update after adjustments are made!

From: lisaml

On Jul 7, 2008

I really liked this pie. A little bit runny but still liked the taste. My peaches we REALLY ripe. So far my favorite peach pie. I used my own pie crust and brushed the top with an egg wash and sprinkled with cinnamon-sugar. Ate it with whipping cream on top. Mmmm good.

From: Bev

On Jul 29, 2003

This is an excellent recipe for using fresh peaches!! I have used Mean Chef's recipe for Classic Pie Crust so many times before, so I knew it would work perfectly for this recipe. The taste of the filling is sensational! I followed Mean Chef's steps to a "T" for perfect results! I did however, brush the top crust an egg wash and sprinkle ever so slightly with sugar before cutting the vents for a beautiful presentation and lovely browned crust. Served with vanilla ice cream. : )

From: Dana-MMH

On Jan 13, 2003

I have 2 words for you Mean Chef...SIMPLY DELICIOUS!! I did have to use frozen pie crusts since I made this at the last minute. However that didn't matter, I brought this to my parents for Sunday dinner and every last piece went. Actually I was told next time to make 2. Thanks this is a keeper!