This pie was awesome. I made this recipe because I like making things that are a bit out of the ordinary, and I had never even heard of a pear pie. I only did two things differently: I used pumpkin pie spice and extra cinnamon because I had no ginger, and I needed to add a bit more shortening to the crust because it was too dry to roll. I loved it, so did everyone who tried it. What a perfect way to start autumn!

Reviewed On: Sep. 10, 2008

I bake all the time, and I have lots of experience making cheesecakes. That said, this recipe is just ok. First of all, the crust needs a lot of work, it is bland and there is way too much of it. Secondly, the cake itself is creamy, but the texture is a bit firm (maybe too much flour). I still liked it, as did my boyfriend, but it is not the perfect recipe that so many other reviewers have said it is.

Reviewed On: Aug. 30, 2008

I love this recipe. I have made it so many times, and I have never had an issue. I have substituted the blueberries for blackberries, raspberries, chocolate chips, whatever I have. Every Christmas, I make baskets of these muffins and give them away as gifts. These muffins look so perfect people can't believe they're not from a bakery. Thank you so much for this recipe. (Note: to people who are complaining of sogginess: use real butter, not margarine for the topping for some reason it does matter. Another tip, freeze your berries before you mix them in, mix them in last and gently and they will not cause your muffins to become purple)

Reviewed On: Aug. 17, 2008