I really enjoyed this recipe. I visited a local orchard and picked fresh blackberries for the recipe. The greatest part is that blackberries and peaches are in season at the same time therefor you can have a truly fresh homemade pie. My only only complaint was the seeds. Blackberries are very seedy and you will get a lot of them stuck in your teeth. The taste was great. I think I may try the recipe with blueberries and see if it is equally good/w out the seeds. Also a side note: This was my first pie with a homemade crust (French Pastry Pie Crust from this site) and I would highly, highly recommend it. Not only is it rewarding making a pie entirely from scratch, but majorly delicious. Its easier than it seems and there are lots of helpful suggestions from reviews to help!

Reviewed On: Sep. 7, 2009

Fantastic recipe. This was my first attempt at cheesecake as I was given my first set of springform pans for my birthday. It was a big hit. My only suggestions follow along the lines of what others have suggested. You can get by with a cup of crumbs on the bottom (expect them to be VERY thin with a few uncovered spots), but I would suggest a cup and a half - two cups instead. For anyone else attemtping a cheesecake for the first time I would really recommend the tips section and reading others reviews for helpful advise. I covered the bottom of my pan in foil and sat pan into another pan with about an inch of water. I turned off the oven after an hour and left to sit in the oven for another hour. It turned out flawless.

Reviewed On: Sep. 7, 2009

So yummy! I will make this regularly. I followed the alterations other reviews made and put 2cups vege broth to 1cup quinoa and used olive oil (slightly less then suggested) and it turned out amazing. I added a tiny bit of cheese and my 2year old daughter ate it up. It made a lot so I was able to freeze half for later. I really enjoyed it as stuffing for home made burritos with some beans and a little cheese and sour cream. YUM!

Reviewed On: Mar. 21, 2009