I just made this for the first time for a neighborhood BBQ and got a lot of compliments. I followed some of the recommendations and reduced the sugar by 1/2c and used only 1c oil. I used a whole bag of frozen strawberries (about 3c) and ran 1/2 of them through a pulse on the food processor first. I reduced the cinnamon to 2t and used pecans instead of walnuts since that's what I had on hand. I tried the suggestion to turn the oven off when the top cracked (which for me was 30min into baking time), but I had to turn it back on to cook it through in the center. Next time I will cook it 45min and then turn oven off to finish because the outer crust was slightly over-cooked at a full 60min of baking, but the center was underdone at 30min. It seems like a potentially versatile recipe and next time I'll substitute chocolate chips for my nut-allergic son.

Reviewed On: Sep. 26, 2009

Excellent flavor, easily tweaked (I add celery and carrots with the onions when roasting), and reheats like a dream in a low temp crock pot. Making the gravy always delayed getting everything to the table because of lack of stove top space. Adding the juices after the turkey's cooked just makes this taste even better. It's not a difficult recipe, but it's not quick either with lots of steps. I buy the wings months in advance with an eye to sale prices and freeze them to make this a very low-cost gravy.

Reviewed On: May 10, 2009

I was very disappointed in this dough--it was extremely sticky, tore like crazy and was very difficult to stretch out. I don't roll out my doughs in a pan, I hand work them in a circle, almost tossing them, and I've gotten pretty good with that system. However, this dough was so difficult and kept tearing. It eventually had to be rolled out on a cookie sheet w/ a rolling pin. Very disappointing. Will give it one more shot before abandoning recipe.

Reviewed On: Jan. 18, 2009