We are definitely adding this to the weekly menu. My husband and I both loved it. I do not like tomato soup - but tried it anyway and it was great. We used ground turkey, added a touch of red curry, a little chili powder, kidney beans, and garlic. I also used less water. Delicious.

Reviewed On: Aug. 5, 2009

I think part of the problem some of the users here have is because the recipe does not tell you to keep the butter as cold as possible - this is the clue to any great pie crust - butter should stay cold, cold, cold. The best thing to do is mix all the ingredients lightly then balling it up and letting the crust sit in the fridge (to get the butter cold again) and then quickly work the crust for the tart. Doing this the crust worked fine and tasted great.

Reviewed On: Jul. 13, 2009

I've made this several times and of all the apple pies I've ever made this one always receives the most compliments. I do one thing differently (tried this after the first time). Before putting the latice top crust on I go ahead and pour 75% of the sugar mixture onto the apples. I then put the laticework on and pour on the remaining 25% of the mixture. Once I made it this way I couldn't stop people from beating down my door for the recipe. In fact, I have been told by some that I can never make it again because they might eat the whole pie without stopping. EXCELLENT!

Reviewed On: May 29, 2009