One of my two favorite apple pies to make! The other is the Glazed Apple Cream Pie which can also be found on this site. I prepared the pie using the suggestions of 1 Tablespoon of Vanilla, 1 teaspoon of Cinnamon, and 2 shakes of nutmeg. I used 8 small apples as suggested, thought about using only 6, but glad I used 8. I cut my apple slices thin in order to get my apples to bake nicely. I brought this in for a Potluck fundraiser and everyone was raving about my pie and it was the first desert completely eaten.

I have never liked sweet potatoes until now! I originally made this dish for my husband and now I make it for the both of us every year for the holidays. This is the only way I will eat sweet potatoes. The praline topping makes this dish special as well as the heavy whipping cream.

Quick and Easy to make. It taste really good with and without sourcream!

Easy to make. Taste so good that you didn't even need to put butter on it. It also wasn't dry - something Soda Bread can be known for. The key is wrapping it in the Foil and allowing it to absorb moisture overnight. I am totally hooked on this bread.

Easy to make and differant from normal bananna muffins! Definetly would make again!

My husband I both agreed that it would have been bland if we didn't add Zesty Italian Dressing, which gives this dish its flavor. I cooked 8 minutes and flipped the breaded eggplant and then added all the toppings before finishing with another 8 minutes followed by a 4-minute broil. I used two eggs and the whole eggplant and I still felt it wasn’t enough to cover the eggplant thoroughly. Leftovers were great in the microwave, took 2-3 minutes covered and I thought it tasted better because the eggplant was more cooked (not tough). Peeled or unpeeled, didn’t make a difference.

Very Easy to make and definetly better than store bought and in a box!

I have made this pie since 2002. It is one of my favorite pies to make. I definitely use more apples, I usually use about 3-4 large Granny Smith Apples or at least 6 small Granny Smith Apples. The key to this pie is making the filling correctly. So what I do is, I prepare my apples first, then I make the filling so I am not distracted with getting everything else ready. You really need to stir the cream well when adding the cornstarch, otherwise you can get lumps. I also add the cornstarch slowly to help avoid the lumps. It is also good to make sure you get the glaze on the pie before it cools down too much. This gives the pie an overall better look as the glaze will soak into the pie crust. I also entered this pie into a desert bakeoff at work and won first prize! Everyone who has ate this pie loves it! Also another important thing to remember is to not eat your pie until it has been refrigerated for over night. This pie is meant to be eaten cold and not at roomtemp!