Fresh Peach Brown Sugar Pie

From: KellyMac6

On Jun 26, 2009

Very good. I might add a little more flour or some cornstarch next time because the center of mine was still a little runny. Great flavor though!

From: queenofeats

On May 30, 2009

Thanks so much for helping me live through my husband's birthday request this year! I'm a novice to pie, let alone peach pie, so I'm really proud of myself for succeeding. My husband was thrilled, and I would be very surprised if I manage to get another slice for myself without having to make another pie! I used a combination of different fresh peaches and it was worth the effort. The worst part of this was peeling them--the next time I do this I will look online for some tips for making the process a little less tedious! I also substituted vanilla extract for the almond, since my husband's request was all about the peaches and I thought it would be a little subtler. I will be keeping this one on file, as well as the recipe for Means' pie crust--the first crust I have ever successfully rolled! A giant THANKS from both of us!

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!