My Mother-In-Love made this pie, using Chambersburg peaches, always delish! If I still lived in Pa., I would be making this pie! Chambersburg peaches are the best I have ever tasted, white and luscious! They make the best pies!!raf

The fourth and fifth pies are in the oven. This is such a good recipe and the filling is so easy. Making the pate brise can be time consuming and a bit fiddly but it is so delicious because it is a sweet crust of butter, sugar & flour so I would suggesting spending the time to create it. I'm using fluted tart pans and it looks like French pastry when finished. This would also be good with pears or blueberries, I think. This gets five stars from me!

This is a wonderful pie. I have made it a few times now. This last time I added some blackberries. It was also delicious. I use a silicone ring instead of foil. But I keep the ring on the crust for the full time as it is slightly less effective than foil.

This is actually delicious. I didn't even use summer peaches, it's October. It's also really difficult to cut peaches that neatly so instead of surrounding the half pit with wedges, we layered thin slices of peach all around the middle and it came out just as pretty if not prettier.