55 Reviews of Fresh Peach Brown Sugar Pie

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!

From: Kiss*My*Tiara

On Jul 27, 2004

This was simple to make, especially because I didn't make the pie crust myself, and now I'm glad I didn't go through the trouble. When I mixed up the peaches with all the other ingredients, they smelled and tasted wonderful. I followed the directions to the letter (except I used a egg/milk wash on the crust and sprinkled it with turbinado sugar), and when I took the pie out of the oven, I thought it was perfect. I let it cool till it was just a little warm and then cut it. I was horrified to see "peach soup". All the peaches just slid out from the crust in a watery mess. OK... so it's not so pretty. I served it anyway. Well, I guess since it was so incredibly watery, all the flavor got washed off the peaches, making the taste so-so. I'm not sure if it was that, or if the pie needed more sugar, extract and cinnamon. I'm positive it need much more flour. My peaches were not overly juicy, in fact they were probably a little on the under-ripe side. It stayed watery, even after cooling the leftovers in the fridge over night. I'm not a baker at all, so maybe peach pies should be left to a more experienced baker. My family ate it, just with a lot of ice cream. I'm sorry for the not so good review, because I know you are a fantastic baker.

From: mom42

On Jul 21, 2003

I love peaches and this was the best peach pie. The last recipe I used had white sugar and vanilla extract. The brown sugar and almond extract makes a big difference. I highly recommend this pie.

From: Amy in Kansas

On Jul 24, 2006

Great peach pie! When peeling the peaches, I sliced them into a collander over a pan, letting the juices drain. I then mixed all ingredients minus the peaches into a sauce pan plus 3/4 c of the peach juices. Brought it to a boil to thicken then let cool. Lastly I mixed the peaches into the sauce and added mixture to pie crusts. This kept the pie from becoming too runny and made it wonderful!

From: Beaner #2

On Aug 26, 2007

This is absolutely delicious! I used a deep-dish glass pie plate and used about 6 cups fresh peaches. I cut down on the sugar just a bit (as I usually do with pies), used 3 heaping T. of flour, and sprinkled some instant tapioca on the bottom of the crust before adding the filling, as my peaches were very ripe and juicy and I was worried it would be too sloppy otherwise. Didn't have lemon juice, and used vanilla extract instead of almond (personal preference). I covered the edges with foil for the first 15 minutes of baking, and baked the pie for a total of 40 minutes. I always use glass pie plates as I find the bottom crust gets nice and brown. It turned out perfect! I'm picking up more pie crusts (Pillsbury ... rolled a little thinner than they come) at the store tonight so I can make another.

From: kestrel

On Jul 28, 2003

Because of the rave reviews for this pie, I thought I'd give it a try. Before I get to my other comments, I will say this is an easy pie to put together if using frozen pie crusts, that said - I did make two changes. First I used frozen pie crust like one of the other reviewers. This seemed to come out fine for me. The second thing I did, although it wasn't stated, was the type of peaches that were used. I used a combination of White Babcock and yellow peaches. I don't know if this made a difference in the filling taste or if this recipe orginally required only yellow peaches, but I wasn't pleased with the taste. The only way I can describe it for me is "bland". A filling with no taste. Like a low fat dessert with no "mouth" feel. Even the texture was "mushy". I like to be able to taste my peaches, flavor wise and texture wise. Sorry, but I don't think I will try this again. I'm now glad I didn't go through the time of making the pie crusts.

From: CIndytc

On Jul 27, 2008

Boy did my dinner company sure did like this recipe....alot of oww and ahhs....I made it with splenda and twin fake brown sugar as I was feeding a diabetic, and it was perfect...I did add a little minute tapioca after reading so many reviews stating how runny it was...a tablespoon of tapioca and it was not runny...it was perfect...thanks

From: KITTENCAL

On Jul 25, 2004

Without a doubt one of THE BEST homemade peach pies that I have ever made, and I have made many! Thank you Mean Chef for sharing such a wonderful recipe...Kittencal

From: Lil Baker

On Aug 26, 2003

I made this last weekend for a family picnic, since it's the height of peach season here. A very nice twist on the standard peach pie. Because my fresh peaches were so juicy, I added about a teaspoon of cornstarch to the fruit mixture and sprinkled a little tapioca on the bottom of the pie crust before pouring in the filling. (I also used pre-made pie crust). It looked absolutely beautiful and my family thought it was great. The only complaint I recieved was that I hadn't made two!