I made this exactly as the recipe called for and it was fantastic! I did bake it at 400 degrees and then broiled for 5 minutes. I will definitely make this again!

Reviewed On: Sep. 27, 2009

I made this with some fresh peaches and it was fantastic. I did drain the peaches for a while in a colander to drain off the juice. I also omitted the nutmeg and replaced it with ginger. The pie was perfect! The bottom crust was nice and firm and the top was perfect. I will say that having made many pies over the years I have found that the liquid content isn't the only culprit of soggy crust. Many time your oven is the biggest problem in baking. Uneven cooking, wrong temps etc.. It is always best to have a thermometer inside the oven to make sure it is heating as it should.

Reviewed On: Sep. 22, 2009

I have made this two time both with rave reviews from family and friends! It is labor intensive but very much worth it! The first time I made it for a get together and used the filet cut. It was wonderful. The second time I had purchased a tri-tip roast and decided to try it with that cut of meat. It was just as good! I did puree the shallots and bacon with a bit of the broth prior to mixing it with the flour paste. My children even ate the sauce and loved it! I will make this again!

Reviewed On: Sep. 22, 2009