I doubled the recipe and made it for an office pot luck. It was a smashing success. I altered it based on some of the other comments: used butter, instead of margarine; added sauteed chopped onion to each layer; added shredded colby jack cheese to each layer; and I served it with fresh, spicy salsa on the side. It was divine. It is a lot of work to make two pans, much peeling and slicing and layering, but it is absolutely worth it.

Reviewed On: Dec. 15, 2007

After reading all the comments about the water, when I made this, last night, I drained the apples and put the cooked chunks in the food processor. I suspect the draining part was left out of the recipe's instructions. I added the juice of half a lemon to the cooking water, and the juice of the other half to the pulp in the processor. I used no sugar and old Granny Smiths. It was wonderful, just like that. Then I tried adding a 1/2 tsp of cinnamon to a 1 cup serving, which was also wonderful. So, just drain the cooked apples and forget about the water quantity--just use enough to cover the apples, for simmering.

Reviewed On: Apr. 29, 2006