A fabulous idea for many of today's cooks who need to apply FRUGAL ideas in the kitchen! Use less butter for frying and use a non stick skillet, make any kind of cream sauce (we like cheese, fire roasted tomatoes, chilies etc for a southwest treat; white cheddar and cheese with English mustard to go w/ham) or chop up and saute your vegetables first then mix and fry. YOu can even brown them then place on a sheet and bake on 425F until crispy! Thin or thick, this base recipe is one of the best for texture. I grew up on these as did my parents and grandparents before me. Any meal plain or fancy can be built around these!

Reviewed On: Nov. 27, 2009

To make this pie a county fair winning presentation, using the right apples is a must. G.Smiths are rather hard and a bit tart. After a few attempts, I gave up and went back to Romas, baked the pie on the bottom rack with a bit of foil on the top to keep that sugary topping from burning or overbrowning. Cinnamon IN the apples along with a dusting of flour as Romas are a bit more moist than G. Smiths. What I DO like is the way the flour is incorporated. Melt the butter, add the flour and allow to cook for at least 90 seconds, then add the sugars. The result is a wonderful sweet flavoring instead of a raw flour taste. IF you want a real twist and a not too sweet pie, use cheddar cheese crust, no cinnamon and pour the sauce on before adding the lattice crust. Lattice pies tend to be a bit dryer /more firm so that's a way to gauge how you want to top it off!

Reviewed On: Sep. 2, 2009

This recipe is made twice as good by NOT adding the cornmeal and using MASA instead. Adjust seasoning ( i do not like so much cayenne but I do like some with smoked paprika, not plain) Makes a great dip! Omit most of the salsa, add a bit of cooked sticky rice to bind it and it makes some pretty good little 'patties' when fried w/out oil in a stick free pan.

Reviewed On: Aug. 30, 2009