The only problem with this bread is people keep bugging me for the recipe ;-) Always a big hit and relatively quick and easy.

Reviewed On: Aug. 1, 2009

Ditto a previous review. I just made this pie and it was excellent. Didn't change a thing. If there is any secret to avoiding runny-pie syndrome I believe it's a combination of letting the filling stand AT LEAST 30 minutes before pouring into the shell (with occasional stirring), and making sure the pie is baked until the filling is actively boiling throughout.( In my lousy oven that requires rotating the pie about half way through.)

Reviewed On: May 23, 2009