I was always embarrassed to bake pies as gifts because I never knew how my crust would turn out (too tough, too crumbly, etc.) Not any more - I LOVE this recipe! It's very easy, forgiving, and makes more than enough for two deep dish pie shells. Best of all it tastes fabulous and is always super flaky! No more store-bought crusts for me! I've used the suggestion of 50/50 regular Crisco and real butter & it works great that way also.

Reviewed On: Oct. 18, 2009

Excellent traditional apple pie recipe! Glad I found it. In the past my apple pies either turned out too tart or too sweet, but if you follow the instructions and use tart apples like Granny Smith the tart/sweet balance in this pie is perfect.

Reviewed On: Oct. 18, 2009

I followed recipe to a T. After 8 hours on Low my chicken was dry & tasteless. (It was probably done after about 5 hours, but I was out all day & could not check on it). The meat had fallen off the bones and swimming in an oily watery liquid - which was NOT very good spooned over the rice. I was very disappointed in this recipe. After reading the many positive reviews I expected much better.

Reviewed On: Jun. 19, 2008