Magoo Recipe Reviews (Pg. 1) - Allrecipes.com (13785092)

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Pear Crumb Pie

Reviewed: Jun. 29, 2009
My fiance loves pears, and has been begging me to make him a pear pie. I have never baked with pears before, so when I went to the grocery store, I was surprised to ind that there are lots of different kinds of pears. Not knowing which kind to use, and I bought some of each. I used 2 Anjou, 3 Bosch, and 2 Bartlett. This was enough fruit to fill a 9-in deep dish pie plate. Instead of using a bit of a few different spices, I used 1 tsp of Cinnamon Plus Spice Blend from Pampered Chef. Other than that, I followed the recipe exactly, and it turned out beautifully! The pears were perfectly done-tender, but not soggy, and you could taste the distinct flavor of each kind of pear. And the crumb topping was perfect-a buttery, crispy contrast to the sweet, soft pears. I will definitely be making this pie again!
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True Blue Custard Crunch Pie

Reviewed: Jun. 20, 2009
Probably one of the best pies that has ever been made. It is so delicious and easy. Absolutely everyone who tried it loved it. I will be making this again and again and again!
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Apple Pie by Grandma Ople

Reviewed: Jan. 26, 2009
The most fabulous apple pie recipe EVER!! Like other reviewers, I added some spices to the butter/sugar sauce-1 tsp cinnamon, 1/4 tsp nutmeg, and a couple shakes of cloves. I stuck with the Granny Smith apples (they are my favorite for pies), and I used 8 small ones. I also tossed the apples with most of the sauce before putting them in the crust, and after I topped them with a lattice crust, I poured the remaining syrup on top. It made a deliciously carmelized and crunchy glaze on the crust. This is my new favorite apple pie recipe!!
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Cake Balls

Reviewed: Nov. 17, 2008
I made a coconut cake for a friend's birthday, and while it was delicious, it was just too crumbly to frost and layer, so I made it into cake balls. Delicious! I used the coconut cake mixed with white frosting to make the balls, then dipped them in melted white almond bark and rolled them in coconut. I would make a few suggestions though: 1)I used a cookie scoop to form the balls, but then I rolled them between my palms to make them firmer and less crumbly. 2) Form all the balls before melting the bark and dipping them. I tried to roll the balls as I went, but found that the melted bark cooled too quickly while I was working and I had to keep stopping and reheating it. 3) I put about 1/2 Tbsp shortening in with my almond bark when I melted it. This made it much smoother and easier to roll the cake in. Knowing those things now, I would definitely make this recipe again!
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Apple Butter Pie

Reviewed: Oct. 29, 2008
This pie was very good. I am not a fan of pumpkin pie, but I LOVE apple butter, so I was excited to find this recipe. To make it a little more interesting, I added the streusel topping from the Brown Family's Favorite Pumpkin pie recipe on this site. It added some extra flavor and a good contrasting texture. I did have a hard time getting the pie to set and ended up baking it 15 minutes longer than the recipe suggested. All in all, very good!
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German Sweet Chocolate Pie

Reviewed: Jul. 24, 2008
This pie was soooo good-very creamy and super-rich! Instead of the graham cracker crust, I made a chocolate cookie crumb crust. The subtle chocolate flavor of the pie with the crispy chocolate crust was a perfect combination!
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12 users found this review helpful
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Perfect Cherry Pie

Reviewed: Jul. 16, 2008
There's a reason this pie is called "Perfect Cherry Pie". Absolutely everything about it truly is perfect. The crust is perfect-flavorful and flaky. The filling is perfect-thick and sweet and tangy. Even the recipe is perfectly easy to follow. My boyfriend told me that it was one of the best cherry pies he's ever had!
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