I am use to a sweeter pecan pie. This pie is "thick" I think too much egg? The crust is DELICIOUS. It still tasted ok. I am looking for a better recipe.

Reviewed On: Sep. 10, 2003

I followed the instructions to the T and it came out like soup. I would say to use less cream. The flavor is great and the crust is fabulous. You can use the crust recipe for several pies.

Reviewed On: Sep. 6, 2003

This was my third peach cobbler recipe this week and by far the best. What made this one special is the clever butter method. DELICIOUS. Beware, underneath the cobler crust it's like a soggy cake or a pudding. I skimped on sugar and witheld some water. Everyones pans may be different so play it by ear. I also piled in as many peaches as possible. Another trick I used when placing the peaches on the dough is to leave them 1" away from the edges of the pan. I took that extra batter and carefully lined the edges of the peaches with more batter. It made the crusty edges double delicious! I will make this again if I do not find a better recipe.

Reviewed On: Aug. 29, 2003