Yummy, tyvm for sharing! This is my third time making the recipe and this time I used an extra 1/2 lb of pork because we like deep dish style pies so just upped all the ingredients about 25%. I (reluctantly) added about 3/4 tsp of cinnamon as some reviewers suggested and have to admit, it added to the already abundant flavor of the filling. My only suggestion would be to add a tbsp or two (as needed) of unseasoned breadcrumbs for binding but don't add too much - the last time I overdid it and the filling came out a tad dry but still tasted great! Personally, I like a filling that holds together. I made the crust using butter flavor Crisco - perfect every time.
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Yummy, tyvm for sharing! This is my third time making the recipe and this time I used an extra...