Another 5 Star review! Really, you can't miss on this one. It comes out great baked at 350 the whole time. The first time I made this, I put the cinnamon into the syrup mixture and poured 2/3s into the apples and 1/3 on top. It was delicious but the syrup was very dark brown and made the crust looked overcooked. The second time I mixed some cinnamon into the apples before pouring the syrup in. I did the same as before, 2/3s mixed into the apple and 1/3 on top. Used a lattice crust both times and the second time it *looked* much better. It was delicious both ways but I liked the presentation better the second way. Oh and it is better to let it set up a while before eating it. Grab a piece before you let the family know you've made it or you might miss out! Happy Baking!

Reviewed On: Nov. 23, 2011

This is the same potato salad passed down through generations in our family. It is the Perfect potato salad. IMO, we step it up a notch by taking a clove of garlic and rubbing it all over the bowl before putting the ingredients in it. We also use green onions instead of regular. Yum, can't wait to have some tomorrow - it always tastes better the second day!

Reviewed On: Jul. 2, 2011

Loved this recipe. I was worried about the sweetness factor so I used tomato sauce without sugar in place of the ketchup. Worked great! Everyone ate it right up and my youngest DS asked if we could start having this every week! Thanks Laurie!

Reviewed On: Jan. 16, 2011