I have never liked squash, but mix of the squash, onion, olive oil and bluecheese is wonderful! Everyone that has tried this has loved it.

Reviewed On: Dec. 5, 2009

This is an awesome pie crust!! I know it says this is a no roll crust, but I rolled it. The first time, it wasn't that great - I had to patch it up all over. I should have added some flour. I tasted wonderful, baked up so nice and flakey! So the second pie...added some extra flour, and that did the trick. When making just a single double crust, I change the servings to 9 or 10 so that I know I have just a little extra crust for when I am rolling it out. The first pie I made, Fresh Rhubarb Pie from this site, I had the trouble with piecing the crust together - especially on the top crust. But the second pie, Apple Pie I, I made a lattice top pie. Oh my gosh...that was so easy and it looked wonderful! My husband and teenagers said that my pies tasted better than my mother in law's, and she makes pies all the time. They made me feel good, even if they exaggerated a bit!

Reviewed On: Jun. 12, 2009

I am 42 and this is the first apple pie I have ever made. And the second completely homemade pie, crust and all. I followed some of the other suggestions to add flour to the sugar/cinnamon mixture and added some fresh squeezed lemon juice to the apples. Instead of regular cinnamon I used a blend of cinnamon and other spices I bought from Penzy's called Apple Pie. I baked for 10 min. at 450, and then 35 minutes at 370 and it came out just fine. My teenagers and husband said it tasted better than my mother-in-laws. I also used the Never Fail Pie crust II, the recipe is for 16 servings which is 2 double crusts. I adjusted for one pie, but put in for 10 servings. I'd rather have a little left over pie crust. I also did a lattice top on this pie - SO EASY, and it looks so pretty too. Much better than the traditional top. I love making pies now, I told my family I am making one a week for them!

Reviewed On: Jun. 12, 2009