Thank you Grandma Ople! Her tradition carries on through each and every holiday. We love this recipe, I do add 1 teaspoon of cinnamon - I mix it into the apples rather than the sauce. I combine the apples with 1/2 the sauce then put it in the shell. I top with lattice and pour and brush the remainder on. I use the premade rolled out crusts when I'm pressed for time and I can't tell the difference between those and homemade - not like the frozen crusts that come in the pan. Thank you for a new tradition!

Reviewed On: Nov. 19, 2009

Absolutely loved this stir fry. I threw in carrots and mushrooms as well. Didn't have snow peas so I used frozen sugar snap peas which worked well in this recipe.

Reviewed On: Nov. 8, 2009

This has become my new basic crust - I do like more of a butter taste, so I use 1/2 butter & 1/2 shortening. This dough is SO easy to work with, I love it. I did double the recipe to make a two crust pie, I had to add some extra flour. The key is to keep everything cold and add the water just a tablespoon at a time, as I only used about 3/4 of the water. While rolling out the first half for the bottom, keep the other 1/2 in the fridge. Use ice water and put shortening and butter in the freezer for about 15 minutes before using. For an applie pie, I added 1 teaspoon of sugar and a pinch of cinnamon. Thanks so much for this wonderful recipe!

Reviewed On: Sep. 28, 2009