My version was actually not much like the original. I halved the sour cream, and used 3/4 c fresh grated mozzarella and 1/4 c feta. I also used frozen spinach, just thawed it in the microwave before adding it to the recipe. I omitted the bacon; I don't think it would have added much to the flavor, and we don't need the extra calories. There was some filling left over, and it made a great cracker dip for the next day!

Reviewed On: Jul. 27, 2009

I used this recipe to make a "peach rhubarb cardamom pie" and it was awesome! I made a homemade crust using the "best ever pie crust" recipe. I replaced about 1-1.5 cups of the peaches with diced rhubarb, boiled in sugar water for 10 minutes and drained. That way I didn't have to add any extra sugar for the sourness. I also doubled the flour because I really don't enjoy runny pie. For the spices, I used cardamom in place of cinnamon and ginger in place of nutmeg, and doubled their amounts. I also left the pie in for 10 minutes after turning off the oven. It has so much flavor!

Reviewed On: Jul. 5, 2009

I made the crust by the recipe, except that I used 50/50 butter blend which was the closest thing to "butter" that we had. It turned out perfect; a tiny bit tough to handle (chilled for 1 hour) but the flavor and flakiness were just right for us. This really made my pie.

Reviewed On: Jul. 5, 2009