This was a total disaster. The Par boiling time was way too long and the frying time was way too long. After Par-Boiling I noticed the Gizzards were too tough at the 15 minute time period. When frying, I found the browning time too long also and then the covered time was excessively way too long.

Reviewed On: May 25, 2008

This was great but I made it a little better. First the sauce must be a clear color and takes over the flavor of the meat. The meat also needed a little help. This is what I did. For the meatballs, I added 1 TBS of Worcestershire Sauce and used 1 TBS Arrowroot instead of the other starches because there is no flavor and it is clear. For the sauce, I substituted again Arrowroot for the other starch mixture for a clear and no aftertaste thickener. I also changed the 1/2 cup sugar to 1/4 cup white sugar and 1/4 cup Brown sugar and I added 1 TBS Lemon Juice for tartness. This turned out clean, clear with a lot of sweet/sour flavor. My family of 62 people, all home styled Chefs thought it was great. I married a Russian. Need I say more?

Reviewed On: Jun. 14, 2007

This is the most original and most fantastic pie I have ever made. I am 59 years old and my great Grandmother and my Grandmother made it almost like this. We are talking over 150 years here. I did not change a thing except changing 7 cups of Apples to 7 Apples of different varieties and the juice of one whole lemon instead of 1 tablespoon. I will make this again and maybe add a little bit of raisin. SUPER!!!

Reviewed On: May 21, 2007