Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Apr. 18, 2008

Maybe I did something wrong but when I tried this pie after it was cooled the texture was like a thick grainy tapioca pudding and it tasted like scrambled eggs.

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1 user found this review helpful

Reviewer:

Speculaaskruiden

Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

Reviewed: Oct. 5, 2005

This is a good and easy pie with a real "holiday" taste. I'd recommend you to bake it in a 9 inch tart pan or in a 8 inch pie pan. However, if you want the same kind of pie, only better, chose rather the Cinnamon Pie (submitted by Sharon Miller) on this site. Even though my review and rating are far from being great, I've changed my mind since then (I posted this review more than 2 years ago).

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4 users found this review helpful

Reviewer:

IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

Reviewed: Nov. 27, 2004

I'd never even heard of this type of pie, but that's probably because heaven doesnt want all its recipes getting away from it. Superb downright celestial pie. I made it with the French Pastry Pie Crust recipe. My family (which just tolerates pie normally) preferred this over cheesecake!!!! That was a shock! Watch your baking time on this pie very closely. A little under time is better than too much I think.

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6 users found this review helpful