I, too, grew up in North Louisiana eating Natchitoches Meat Pies. I miss them so much! This recipe has potential as it captures the taste of the meat pies. I did, however, feel that the "crust" was lacking. First, there is no way I could get 15 meat pies from one store-bought pie crust recipe. The ones I bought (and I tried several) were much too crumbly to reshape into dough and reroll. Also, very little meat would fit in there without breaking the dough as it was too crumbly as a pie crust. Basically, I didn't get very far with this recipe, but I think with a different type of dough, it would work better. Maybe a homemade pie crust dough? I may try that next time, though I'm a little hesitant after all the work this time that produced no edible results to speak of. That being said, the recipe has the potential to be a 5 star for me if I can tweak the dough issue. Thanks for trying! It gives me hope that it can be done!

Reviewed On: Jul. 13, 2008

I made this fruit dip because I had all the ingredients on hand. I agree with PP that it would not work with melon...and maybe not with pineapple. I used it with strawberries. My first impression was "hmmmm creamy caramel." I thought it would be best on apples. After eating about 10 strawberries before my guests had arrived, I decided that it was really good on strawberries as well....maybe grapes too. Anyway, I give it 4 stars because it is not quite as versatile as other fruit dips, but for a nice change of pace and a little something different, it is quite delicious!

Reviewed On: Jul. 8, 2008

I tried this before I knew what was in it. Had I ever seen the recipe, I would have thought it would be horrible! So if you're doubting whether or not this will be good, take it from a picky eater....it is SOOOO addictive!!! It's just the right combination of sweet, sour and spicy.

Reviewed On: Feb. 6, 2008