This pie ROCKS! I'm never disappointed by it, and make it every chance I get. I sprinkle my prepared apples with lemon juice to prevent browning and then stir in some cinnamon and a bit of sugar (to counteract the tartness of the lemon juice) but will definitely take the advice of others and stir in part of the caramel (but definitely keep the cinnamon). I usually just roll one crust out a bit thin and then use the trimmings to cut out shapes (circles, hearts, whatever cookie cutters are on top of the pile) to overlap on top. That way I only have to use ONE crust AND I don't have to deal with making a lattice.

Reviewed On: Nov. 30, 2011

This is such an easy and great-tasting recipe! I make it with pork, too, and a friend who lived in Japan said it is typically served with a side of shredded cabbage in a creamy sauce, so I make a quick version with packaged cole slaw mix (the cabbage/carrot stuff) with some Ranch dressing stirred in. It's a great contrast.

Reviewed On: Jan. 21, 2009

This is a GREAT recipe, but I have ALWYAS served it HOT, never cold. Hah! I just realized that I mis-read the original recipe, but for those of you who had it cold I would strongly urge you to give it one more shot but try baking it until it's hot and bubbly. Cold just sounds nasty. In addition, I used low-fat cream cheese, and instead of duck sauce my friends and I all liked it with hot chile sauce (sambal olek or some other Thai-style hot red sauce). I also added some thinly sliced scallions or green onions for a little extra zip and crunch. I get requests for 'my' recipe all the time.

Reviewed On: Mar. 3, 2008