I used olive oil, freshly picked basil & thyme, organic potatoes and onions. This is a recipe I will use again - it was delicious. I served it with brown rice topped with scallions and soy sauce and a green salad that included fresh mint, basil and tomatoe - all picked a few minutes before serving. This was a summer meal that made us feel great after eating, full of wonderful flavors and made us forget it was 100+ outside!

Reviewed On: Jul. 17, 2009

I prepared the crust exactly as it was on the recipe but pushed it up the sides of the greased pan just a bit and baked it 12 minutes. I added the zest of an orange and 1 tsp vanilla to the batter and left everything else as it was. All ingredients were at room temperature before I began, and I had no lumps when I mixed the batter as directed with my KitchenAid mixer and paddle. I did not use a water bath, and baked the pie for 1 hour and 10 minutes due to my altitude of 6600'. I put a note on the oven not to open or bang it, but there is a circular crack half way around the top, and one half way through the center. Next time, I will add the waterbath to see if that solves the problem, and will lower the initial temp to 375 (my oven does not conduct the heat evenly or exactly). The texture of this pie is firm & smooth, and the flavor as I made it is rich with a hint of orange - wonderful!

Reviewed On: Jun. 7, 2008