I tried to do this with puff pastry, rather than bread and the Brie “exploded” and melted all over the cookie sheet. So then, I remade the pear mixture and just heated a new wheel of brie and spooned the pear over top – it was really good! Also, I used dried thyme instead of fresh – a little less than 1/4 tsp. I will try this with the bread very soon!

Reviewed On: Nov. 7, 2009

Unfortunately, I didn't read the reviews that warned about the filling being far too much for one pie shell. However, using half the filling in one pie, but all the streusel, created an easy, delicious dessert. I will make this again, albeit half the original quantities.

Reviewed On: Dec. 7, 2008

I used a small pork roast for this, and after marinating for 8 hours, baked it in a 350 F oven, basting every 15 minutes or so, until juices ran clear. Before serving, I also added an extra couple of tablespoons of maple syrup to the remaining marinade, which we used for dipping. Delish!

Reviewed On: Nov. 26, 2008