I am pretty disappointed. There is WAY too much sugar in this recipe, which really masks the savory flavors I tend to want in an Italian pasta dish. Also, besides the sweet, the dish is generally pretty bland. I probably will not try this again, but if I did, I would bake the meatballs to brown them, and then add them back to the pot.

Reviewed On: Nov. 17, 2009

Really amazing. I followed the advice of other reviewers and added flour to thicken the mixture, and half brown sugar, half white. (Next time I may reduce the sugar by half. It is pretty sweet, and I really like the taste of sweet potato.) Also, I can't find my cinnamon, so I just used nutmeg and ginger. WARNING! The mix is very runny, and fills a pie crust to the top. Place pie in oven very carefully to avoid spilling. Besides all of that, this is an incredible recipe, and can be adapted to suit your taste. (Maybe next time I will add some pecans... MMmmm.)

Reviewed On: Nov. 15, 2009

This is such AMAZING pie. I make it all the time for company. It is sort of my shining glory. Modifications- I mix the apple with ingredients for the first sprinkling, along with 2 TBS of flour, and use half white sugar, half brown. (Be sure to eat an apple slice coated in the sugar before baking. They are almost as good as the cooked pie.) I usually use about 5 large apples, which makes a "mile high" apple pie. I bake the pie for an hour, the first 30 minutes covered with tin foil, the second without. AMAZING!!!

Reviewed On: Nov. 9, 2009