Followed this recipe to a t except for substituting fat free 1/2 and 1/2 for heavy cream. Other reviewers said it worked out the same for them. My nectarines were not juicy at all (which is why I was trying to get rid of them). The flavor of the pie was very good but it was incredibly runny; to the point that it appeared more like a bread pudding. I cooked it for 35 minutes; I would have cooked it for a hour in hind-sight. It looked beautiful and completey done, but on the way to my aunt's house, whom I was bringing this dessert over for, I noticed alot of juice trying to spill out around the pie. If you make this pie I would touch the middle of the pie and see if it feels "liquidy".

Made this while on spring break with the family and wanted something to be done when we got back to the beach cottage where we were staying. I have tried many a crock pot spaghetti sauces and this one takes the cake! I loved not having to pre-bake or pre-fry the meatballs. I think the key to the success of this recipe is that you find a jarred spaghetti sauce you really like. I used Trader Joe's Marina sauce. It's the best and there's no artificial garbage in it! It perfects the recipe. My crock pot cooks very hot (even on low), so I only cooked mine for 4 hours. I plan making this meal for my husbands father for Father's Day!