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!

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!

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.