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This was a huge hit at my house. I used small apples so when I make it again tomorrow, I purchased large granny smith and braeburn apples. The filling was wonderful. I followed several suggestions to toss the apple slices with most of the apples before pouring in the pie plate. I also used refrigerated pie crust with a decorative cut out on the top crust not a lattice. I am not agile enough with pastry to attempt a lattice. It was still good but I think the lattice would be better. I would have given this recipe 5 stars but it did not state a how much filling one needed and too much/too little apple seems to be an issue with several people who have baked this pie.

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Pumpkin Tart With Pecan Crust

Reviewed: Jan. 5, 2004

I have made this the last two years during the holidays and it is good. I add extra pecans for the decorative topings and substitute a nut milk (I like almond or hazelnut) for the soy milk. I usually just use ground pumpkin pie spice instead of the spice combo listed. I have found that this pie is best when the filling is blended extra long in the food processor and stored in the fridge overnight before serving. Making it the same day seems to result in a less flavorful pie with a gloppier consistancy.

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Slow Cooker Lemon Garlic Chicken II

Reviewed: Jan. 5, 2004

My family really loves this recipe. I use bone in, skinless chicken thighs and cook on low for 6-8 hours so I can make it early in the morning and forget it the rest of the day. I also omit the browning step to save time and omit fat. I double the liquid and use italian seasoning instead of oregano. I also throw in 4 cups of frozen brocoli/cauliflower/carrrot mix during the last 40 minutes while I wait for the rice to cook in my rice cooker. A family favorite.

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