Easy recipe but bottom crust not cooked. Next time I will do 40 to 45 minutes. Had a great taste but filling. A little "runny", almost like didn't set. I'd make again but with some modifications.

Recipe is somewhat vague and I had to improvise. I only had a 9.5 inch deep dish pie pan. I had two 15 ounce cans and one 23 ounce jar of peaches. I drained them all and ended up with 5 cups of sliced peaches. More than double what recipe called for but it was exactly enough. There was 2 and 1/2 cups of juice. Recipe did not say how much juice there should be, so I put it all in pan and added 2 tablespoons cornstarch along with nutmeg, cinnamon, butter. After simmering for about 15 minutes, it was not thick enough so I added additional 2 tablespoons of cornstarch and simmered a little more. Even after thickening, I had an extra 3/4 cup of juice that would not fit in pie pan. I used a little of it to glaze the top crust. Pie was delicious!

I have made this recipe many times and it's DELICIOUS and easy. Double win! This is my husbands favorite! The modifications I use every time are as follows: I bake my bottom crust for 10 minutes at 400°F prior to adding the filling. I have never added the nutmeg. I make my own crumb topping with flour, brown sugar, sweet butter, oats, and walnuts. After I cover with crumb topping I protect the edges with foil and bake at 400°F for 20 minutes. Delish!

You need a large pie plate or the filling doesn't fit. It's in the oven now, so have not tasted yet. Don't think I will be using this recipe again though.

It was good, quick, and easy! Especially when you have other sweets to make. Thumbs up :)

Very easy to make and it was delicious! I too modified it: reduced sugar to 3/4 cup; added a 1/2 teaspoon of cinnamon to sauce; baked bottom crust for seven minutes; brushed on egg white on top crush; sprinkled top crust with sugar and cinnamon and baked. It looked beautiful and tasted good. Ate with vanilla ice cream. Yum!

Easy enough. I used 2 jars of Costco peaches and cut them in half because they are very large pieces. I doubled the recipe for deep dish pie plate. I tried to bake the bottom crust for 5 minutes per one of the suggestions, but then had a hard time connecting the top to the bottom. I added a teaspoon of lemon juice and 1/2 teaspoon cinnamon. I warmed some peach jam in the micro and brushed it over the crust which gave it a nice glaze. Also found 25 min not enough... 40 minutes at 425°F was perfect, and I used the foil collar for the first 15 minutes.

Turned out absolutely awesome! I added a 1/2 cup of frozen raspberries and a pinch of lemon juice and cinnamon and it really gave it a unique twist. You could truly taste both the peaches and a hint of raspberry!

First off, I am significantly disabled and prepared it on a particularly bad day. It is simple enough that I had pie ready in the time it took for oven to warm. I used Costco canned peaches which are generally sweet. I added the full measure of sugar and forgot about the nutmeg.

Pie is sweet and a diabetic coma awaits, but oh how sweet it is.

Hmmm. Maybe another piece...

This was so easy, sooooo delicious. Thank you so much. My husband loved it and that's good because I made it for him.

Yes, exactly what I wanted. I also added just a bit of cinnamon. Mine was used in rolls like instead of cinnamon rolls I made the peaches rolls. mmmm

This was extremely easy to make considering it was my first time baking a peach pie. I usually make peach cobbler so this is a great variation. I did not have cornstarch so I used flour instead. I also added a dash of cinnamon and vanilla just because I couldn't see myself baking without them. I also used sugar substitute instead of sugar. My husband will enjoy his first slice of home made peach pie ;).

I liked this recipe for a quick easy pie when fresh peaches are out of season. The filling had a good taste. I baked the bottom crust for 7 minutes before I added the filling to not have a unbaked bottom crust. I was able to moisten the bottom baked edge with enough water to soften it so I could press the two crusts together. I put sugar and cinnamon on the top crust and liked that addition of sweetness and spice.

The recipe as is probably would not have turned out perfectly. I looked at it and liked how simple it was, but knew it needed some modifications. First, I would taste the syrup that your peaches came in, as it could either be sweetened or unsweetened. If it's sweetened, you will definitely not need a whole cup of sugar, as was the case with me. I added probably 1/3 cup and that was plenty sweet. Secondly, for a 9" or 10" pie pan, the filling would be skimpy, so maybe add more peaches if you like more filling. Finally, the baking time was not enough - I cooked for 25 minutes and the bottom crust was still uncooked. Next time I would cook it for 40-45 minutes with some foil around the edge so the crust does not burn. With the changes I came up with some yummy and easy peach pie filling.

I will follow all of your advice, thank you.

Processed peaches from Wal-Mart require a different cook style. I added 1/8 cinnamon along with the syrup from peaches and the other ingredients. Heated it all together and waited for it to cool before adding to pie crust. Cooked at 425°F for 30 minutes. It turned out delicious!!!