This was the best crisp I've ever had and I've had many. I've made 2 so far and have gotten raves both times. The bottom crust is a great idea. I did read the reviews and incorporated a few tweeks. I did not peel my apples (used a dozen Fuji). I diced them into medium sized cubes and sprinkled about 2 t. lemon juice, a good dash of cinnamon, and 1 t. pure vanilla extract on them and let them sit while I mixed the crust ingredients. I also decreased the flour to 1 1/2 cups and used 1/4 t. nutmeg and 1/4 t. pumpkin pie spice in place of the full amount of nutmeg. After pressing half of the crust into the pan, I poured all the apples and any juices that were created and then topped with remaining crust. Baked until golden brown. It was perfect!

Reviewed On: Nov. 11, 2009

These are restaurant-quality or better. Worth the effort. I read all the reviews and incorporated a lot of the tips given that I thought would work well for me in regard to the rolling and the flavor. I did the 1-sheet, fold-in-half, then fold into flags technique and I also did the egg-roll style with 1-sheet. I used butter flavored Pam spray. I also used only 2 eggs, added a bit of garlic, lemon juice and nutmeg. The filling just needs to be tweaked to your liking. That said.....LOVED THEM!!!!!

Reviewed On: Sep. 2, 2009

These are AWESOME! Following others' suggestions, I held the dry spring roll wrapper under the tap for a second each side and worked on a wet dish cloth to assemble. You can use practically any salad-type filling for these. In fact, I think we will use salad dressing for our dipping sauces next time. Did not care for the fish sauce. The hoisin was good. I also used Trader Joe's Sweet Chili Sauce which was very good on these. I am going to make these fresh on some mornings to put in my pre-schooler's lunch box. She loved them!

Reviewed On: Aug. 23, 2009