I followed this to the letter and the recipe is easy and very tasty. I like the idea of adding cilantro (another reviewer)- I love cilantro, but I know that not everyone does. Not that it needs cilantro, but it would give additional dimension. The one negative thing about this recipe is the use of a blender. My blender is the standard 40 oz Hamilton Beach and it was not up to the task of pureeing the vegetables (smelled the motor burning!) - I transferred everything to the food processor which worked great for this task and in an instant.

Reviewed On: Jun. 29, 2008

I used margarine (I Can't Believe It's Not Butter) instead of real butter for this recipe - I'm sure it would have been much better with real butter. I was a bit confused by "2 quarts of apples" measurement - I used about 8 medium to large Cortland apples. I also took the advice from previous reviews and tossed the apples with cinnamon and sugar and cut back on the flour. I made it twice - once in a glass baking dish and once in stoneware bake dish from Pampered Chef (I'm not a dealer - but do think the product is good). The stoneware made all the difference in the world with the crispness of the bottom crust. Great recipe!

Reviewed On: Sep. 26, 2005