Omigosh, these were SO rich and delicious! I made one modification, which I rarely do when I'm making something for the first time. I didn't have the full amount of cranberries, so I added chopped, dried apricots. Wow, it was so good. I'm thinking of making more of these even though I made them last week. Definitely a keeper!

Reviewed On: Mar. 1, 2009

This came out beautifully! I was in a bit of a hurry, so I stuck the dough in the freezer for about 15 minutes before I rolled it out. I par-baked it, put my filling in and refrigerated overnight. I had a couple people ask me which recipe I used for the crust. I made an elephant ear with the leftovers and it was nice and flaky like a butter-based crust should be. The key is the ice water and to handle it as little as possible. Will definitely use again. Thanks!

Reviewed On: Nov. 29, 2008

This was pretty good, but I thought the cheesecake layer was overpowered by the other layers. I might increase the cheesecake layer next time. Overall, a good pie that looks like it was a lot of work (it's really not though!).

Reviewed On: Nov. 29, 2008