Open Faced Peach Pie

WOW, this was so delicious!! I had a bunch of fresh peaches so used those and I used a gluten free store-bought pie crust. I also used a gluten free flour blend and this turned out perfectly delicious. Thx for sharing this great recipe here.

Mr picky was a happy man

It’s hard to beat the taste, feeling, and comfort that this pie brings. It’s so very tasty and so country. I ADORE deserts like this – unpretentious, but hit all the marks! I would most definitely always use almond extract in this pie, but I also added about a teaspoon of vanilla extract. I must confess that I had a pear that was at the point of being too-ripe, that I threw in because I believe in “waste not want not”. What a hit this was for us. I’m bookmarking this pie for when peaches are out again and next time I want to show it off to my extended family and friends. Thanks so much for sharing this here with us, Luvcookn! Made it for Billboard Tag.

This was delicious. I used more peaches and only poured about 2/3’s of the liquid portion of the recipe into the pie. I was worried it would be too watery. I also used brown sugar and vanilla extract instead of the almond extract. I’m going to use less sugar next time. We loved everything about this pie.

Delish! Mine came out a little juicy, but I think it was operator error. I might have used more than 7 peaches since I had a bunch already cut up.

This is one awesome winner of a pie. A fabulous delicious sweet ending to our weekend family gathering. Made with lush sweet peaches and sugar substitute with great results. Loved the method used for this pie and will be using it or fruit pies in the future, the coarse crumb mixture sprinkled on the bottom kept the pastry flaky! Super easy as I make up my Madam Benoit no fail freezer friendly pastry which has the shells ready to go. This pie is so on for our up coming long weekend gathering!