Followed this recipe to a t except for substituting fat free 1/2 and 1/2 for heavy cream. Other reviewers said it worked out the same for them. My nectarines were not juicy at all (which is why I was trying to get rid of them). The flavor of the pie was very good but it was incredibly runny; to the point that it appeared more like a bread pudding. I cooked it for 35 minutes; I would have cooked it for a hour in hind-sight. It looked beautiful and completey done, but on the way to my aunt's house, whom I was bringing this dessert over for, I noticed alot of juice trying to spill out around the pie. If you make this pie I would touch the middle of the pie and see if it feels "liquidy".

Reviewed On: Jul. 22, 2007

Made this while on spring break with the family and wanted something to be done when we got back to the beach cottage where we were staying. I have tried many a crock pot spaghetti sauces and this one takes the cake! I loved not having to pre-bake or pre-fry the meatballs. I think the key to the success of this recipe is that you find a jarred spaghetti sauce you really like. I used Trader Joe's Marina sauce. It's the best and there's no artificial garbage in it! It perfects the recipe. My crock pot cooks very hot (even on low), so I only cooked mine for 4 hours. I plan making this meal for my husbands father for Father's Day!

Reviewed On: Jun. 15, 2007