This cake was good. It didn't really taste like anything was missing. The texture was almost the same as any box cake you can find. I used this as a cake for little girl whose birthday cake I had to make. She's allergic to eggs, and milk products so this was perfect. I had some trouble getting it to release from the pan so that I could decorate it. I baked it again though and used parchment paper as a liner and had no issues the second time. Everyone loved the cake and raved about it! I used a traditional buttercream icing to decorate it. This was the little girl's first time tasting cake (6th birthday) and she loved it!

Reviewed On: Jun. 27, 2009

This crust is great. I've tried a lot of crusts but this crust was great. I loved the ease of making this crust and the fact that it only needs to rest for 10 minutes before you move on with the process. I used this to make a peach pie. I didn't pre-bake the bottom but brushed it with a beaten egg before adding the filling and it stayed flakey during the baking process. I also brushed the top with a beaten egg and it came out shiny and browned to perfection. I will add this to my arsenal of recipes and will definitely use it again.

Reviewed On: Jun. 27, 2009

I thought this pie was fabulous! I modified it a bit as follows: 1) I read the reviews of others and took the advice given to put the peaches in a colander before tossing them in lemon juice. Note: I used fresh peaches. 2) I also tossed the peaches in 1/4 tsp of pure almond extract. 3) I substituted 1/2 cup of white sugar for 1/2 cup of brown sugar. 4)I also didn't toss the peaches with the flour mixture until I was ready to pour it in the crust. I feel that's essential because it didn't have time to sit and make a lot of water before being put in the oven. 5) Last modification for me was that I left out the nutmeg. I don't really care for the taste of nutmeg and it's easy for nutmeg to overpower whatever it touches. I made this with the French Pastry Crust recipe found on this site. All these things together made this a wonderful pie that wasn't runny and looked great. In future pies, I may increase the amount of almond extract and lessen the amount of cinnamon in my next pie but make no mistake - this pie was a hit!

Reviewed On: Jun. 27, 2009