I made these on a whim and brought them into my workplace... they did indeed disappear! Super easy to make - and even the raw batter was delicious. I baked for ~18 minutes and they were still nice and gooey.

Reviewed On: Jan. 7, 2004

This pie is simple and delicious for anyone who adores fruit pies. The second time I made it, I used extra lemon zest and blueberries and found that it just improved the flavor! One note -- I suggest beating the egg whites to soft or medium rather than stiff peaks -- they'll integrate better into the rest of the mixture and you won't find weird clumps of egg white in the batter but will still get a light consistency.

Reviewed On: Nov. 28, 2003

With a few variations, this is indeed a five star recipe. I have made it three years in a row for my vegetarian sis-in-law. The first year, I followed the recipe as written and found it WAY too garlicky. Since then, I've reduced the garlic to two nice-sized cloves and it's just perfect. When this recipe was originally published, it called for 1/4 cup of light soy, not four teaspoons. I still make it with that amount and find that no additional salt is needed. In addition, this recipe is for a very, very thick gravy, so I usually add about another cup of vegetable broth to get the consistency I like. I'm a meat eater and I absolutely adore this recipe – I'd recommend it to anyone!

Reviewed On: Nov. 28, 2003