I'm a novice baker and mine didn't turn out so well. I didn't make any changes to the recipe, but my pears never got mushy (and I kept it in the oven as long as I could without burning the crust--55 minutes total). Any ideas why? Are there some kinds of pears that work better for baking than others? That said, even with my crunchier pear pieces this pie is delicious.

Reviewed On: Nov. 21, 2009

I made this recipe twice. The first time i subbed nutmeg for the mace. They were heavenly! Definitely my new favorite sugar cookie recipe. The second time I used fat-free half and half instead of cream and 1/2 c of sugar, 1/2 c of splenda. I had to bake a little longer (10 minutes). Not as good as the original, but still quite tasty.

Reviewed On: Aug. 21, 2008