My family loved this recipe. I combined a family recipie for the apple filling with the rest of the recipe. I have a few suggestions... 1. I made the filling with 2 TBS cornstarch, 1 cup sugar, 1 cup brown sugar and 2 tsp pumpkin pie spice. 2. make sure your pie is ready with tha apples in it and the top crust on before you start with the sauce ontop. I made this mistake and the sauce came out hard. 3. The "looser" you pile your apples in the pie the more "room" you have for the sauce to sink in. 4. Before pouring the sauce on, place a cooling rack over your sink so its suspended. Then SLOWLY pour the sauce. The slower you pour the more stuff with get inside the pie. 5. Make sure to have a cookie sheet under the pie. IT WILL DRIP. I lined my cookie sheet with foil so I can change out the foil when it start to burn. 6. I also used 1/4 cup apple cider instead of the 1/4 cup water

Reviewed On: Aug. 17, 2007