This pie is amazing! I made it for the first time this thanksgiving and my family devoured it! I only made a couple of changes. I salted the caramel lightly (I'm going to through a salted caramel phase) and sprinkled the apples with a little bit of cornstarch to help the pie set up. With 8 apples, there is a lot of juice. I also mixed in the sauce with the apples before putting on the top crust, and simply used an egg white wash over the top. My family did not miss the cinnamon, and in fact loved that this pie was not overly sweet and truly tasted of fresh apples. thank you for this wonderful recipe!

Reviewed On: Dec. 11, 2011

Really enjoyed this-I added finely minced fresh ginger, and used 3 different peppers (jalapeno, anaheim, and serrano). I also added more diced tomatoes-really delicious! For toppings, we diced an heirloom tomato, cilantro, red onion, avocado, shredded cheese, and lime wedges...great!

Reviewed On: Jun. 15, 2009

My husband and I LOVED this recipe! We made it exactly as the recipe is written (that's the only way to know what to change the next time, after all!), and we were really happy with the turnout. The only thing that I felt it lacked was acidity-it is rather sweet and mellow, with a kick in the afterburn, but I found that topping it with a little diced tomato, onion and a squeeze of lime gives just the right amount of acid and brings out the complexity of flavors even further! To those who complain that it has a bitterness to it-taste your coffee before you add it to the pot. It could be your brew or the type of beans. We used Smithwicks beer-really nice flavor! We will definitely be making this chili again....and again!

Reviewed On: Nov. 30, 2008