Very melt in your mouth, but dough was extremely difficult to work with. Too sticky to drop, so I opted to put the dough in a round cake pan for petticoat tails. Even with this option, it was very hard to get the top smooth because it was so sticky. Small price to pay for flavor and texture though...

Reviewed On: Dec. 27, 2009

Good recipe; held together well. The royal icing recipe is very strong mortar and couldn't be more simple to make. We crumbled butterscotch candies and filled the window openings prior to cooking; this made very realistic looking windows. For high altitude cooking--increase baking time by at least 4 minutes and for the icing; it was 3 egg whites to 5 cups of powdered sugar. Please see uploaded photo/girl with blue shirt on right side of photo.

Reviewed On: Dec. 13, 2009

Great recipe. Took the advice of other cooks--I doubled the cinnamon and nutmeg; also added 1/4 tsp. ginger and cloves. Instead of using the lemon juice in the syrup; I used it when I was preparing the apples to keep them from turning brown. I also had a little difficulty with the lids not sealing, but this has nothing to do with the recipe. Just remember to leave headspace in the jar. The volume in the jar will actually increase as the apples cook and release their liquid when in the water bath, if you have no room the lids will not seal. UPDATE: 11/9/09--I have used this apple pie filling in an apple pie and also apple crisp--very good fresh flavor! For those of you who are skeptics about using corn starch in a canning recipe in that it would somehow alter the ph level==have no fear, just follow standard canning protocol by using sterilized jars and processing as long as the recipe indicates; you will have no problems.

Reviewed On: Oct. 4, 2009