I don't know what I did wrong- followed the recipe to a T but it turned out really thick and goopy in the pot and I didn't know how it would pour over the lattice it was so thick. So I added about 1/2 cup water till it thinned out a bit and poured it on then. But the pie ended up being quite liquidy/watery and we had to drain some out after it baked. I would try making this again, but next time I will mix the apples in the sugary mixture and then put the lattice on...

Turned out very good with a couple of changes- used 1/3 cup of olive oil to 1/3 cup of flour, as some suggested doing so it wasn't too thick. Also cut the garlic down to about 3 large cloves, as 5 seemed like a lot, even though I love garlic, I have been known to ruin things with too much garlic! I increased the broth to about 4 cups, and decreased the soy sauce to 3 tbsp braggs as it seemed quite salty already with the broth. Added extra sage too, as well as about a 1/2 cup chopped mushrooms- yummy! Great consistency in the end. Was a blob of jelly the next day, but nothing a little water and heat couldn't fix. I will make this again!

Very yummy. I followed some suggestions by other reviewers- only 2 tbsp tahini, added a little cumin, and about 1/4 cup liquid from chickpeas. Great consistency!