The pie is VERY liquidy as written, but otherwise the taste is fantastic. I really enjoyed the brown sugar crumbs on top. Typically in my apple pies I use the white sugar crumbs, but not any more!Thanks so much!

Reviewed On: Nov. 27, 2009

I wasn't really impressed by this dish. I made it almost exactly to the specs (I added a little more cumin than called for) and just felt like it tasted like nothing but sour cream and black beans. My husband thoroughly enjoyed it, but it was just "meh" for me. I used Old El Paso enchilada sauce, so I thought that if anything would save it...but it was very blah. To kick it up a bit, I would recommend some serious flavor upgrades if you are considering making this...much more cumin and corinader, add some chili powder, and a little onion flavoring. I don't think this will be part of my regular rotation (unless DH requests it), but it was something new to try. Thanks anyway!

Reviewed On: Sep. 21, 2009

I was a little dissapointed with the original recipe. As written, it's missing alot of essentials. For example, you MUST must must drain your ricotta. If you don't, after about 5 minutes it will be a soupy mess. Your ricotta may not look watery, but when it sits it melts. Also, I added orange zest to give it a bit more flavor. Don't go too crazy, just a bit (1/2 tsp) to kick it up. Another thing I did that was REALLY, REALLY helpful when I had that soupy mess was add heavy whipping cream (one pint). I whipped it with my hand mixer till it could stand on it's own (careful not to over mix...becomes lumpy) and then blended that into my cannoli filling. It made it very creamy and even now, a few days later, its still thick. I would recommend adding a bit of vanilla as well (1.5 tsp) but, only if your ricotta is drained well. I feel like that's the only thing my cannoli's were missing. I got really amazing shells at Wegmans for about .50 a piece. Alessi Shells...was in the pasta section in my Wegmans for some reason.

Reviewed On: Jan. 19, 2009