Great recipe! I had to improvise the first time I made it since I didn't have the pie filling enhancer or cornstarch. Instead, I put the peeled and sliced peaches on a sheet of non-stick aluminum foil on top of a baking sheet and put them in the oven at 450 degrees for about 20 minutes to thicken the juices. Cooled them before adding them to the crust. Also, I cut the amount of sugar in half - the peaches were sweet enough. I added organic blueberries with the raspberries and it was spectacular. I followed the recipe the second time I made it but my neighbors and I agreed that the first version was much better. I was able to peel the peaches very easily with my new Messermeister peeler. Thanks for the easy, delicious dessert recipe.

• Reply