I'm an experienced baker with 40+ years experience. IMHO, there are 3 bankable recipe sources: KAF, Ina Garten, and Cook's Illustrated/Cook's Country. Even then, I check out reviews to see the feedback. (Yesterday, for example, I wanted to make Ina Garten's homemade orange marmalade. So glad I read the reviews since one viewer reported that the recipe online was vastly different...by 4 cups of sugar!...than the demonstration on TV.) So I read this one in advance and, although most commented on how good it looked and their intention of trying it, the few that actually made it had high praise. This has been my only flop using a KAF recipe. I thought it was because I used a stoneware deep dish pie plate but saw EFB made it in one. I followed the recipe to a T. I never veer off the first time, leaving my own modifications for later bakings, if any. The filling was obviously going to be too much for my glass pie pans so I used the stoneware. The filling hit right below the crimped edge so I felt it was perfect. I have an oven thermometer so I know the temperature was right as well. But I had to bake this much longer than the recipe calls for. Although the pie was bubbling at the edges, when I stuck a thin knife blade through the center hole I had cut from the top crust, the filling was still cold! It took double the time to bake it. The only thing I can think of is that the partially frozen peaches were not thawed enough? I don't plan to try this one again. Even if I got it right, my husband and I weren't crazy about the taste of the filling. Although I used 1 cup chopped, it seemed the apricots overwhelmed the peaches. Don't know what I did wrong. All your recipes in the past have turned out beautifully for me! So sorry it didn't work out for you, flourchild. Indeed, the peaches must have been too frozen, for them to still be cold after an hour in the oven. Glad you've had success with our other recipes, though- PJH

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