Fantastic! I had to use bottled key lemon juice because it was all I had on hand. Like another reviewer mentioned, it's like key lime/lemon pie but even creamier. My avocados were so ripe, it was easy to mash them with a spoon. I blended the first mixture, before adding the avocado, for awhile, 5 minutes or more, because I didn't know how thickened it should be and it set up beautifully overnight, nice and high but dense. This was an experiment that instantly became a favorite!

Reviewed On: Feb. 16, 2008

This worked beautifully for me on the first try, using the tip from others to put most of the sauce on the apples, then brushing a bit over the lattice (since how much gets into the filling, runs off or sits on the top depends on how tightly you do your lattice - if I do a more open lattice next time, I'll just drizzle the sauce). I sliced the Granny Smiths about 1/4 to 1/3-inch thick on average so they cooked through beautifully. I had huge, local apples so I just filled the pie using what fit which was about 5 of these apples - I had to just see what fit in my particular pie plate so I did follow the directions - filled and mounded the apples slightly. There are few recipes I feel like I'll stick with after the first try, but this is a definite!

Reviewed On: Nov. 19, 2007

I used raw sugar and sea salt so I cut back just a pinch on both of those since they're a little more intense. Other than that, followed the recipe exactly for Sunday morning quiche. I had to stop myself from nibbling on the crust before I filled it! I used a glass pie pan since that's what I have and kept the temps. the same so it might've been a little more cooked before I filled it. This crust stayed dry and "fluffy" under a quiche which I've never experienced with store-bought crusts. This one's the one that works for me - thank you!

Reviewed On: Sep. 16, 2007