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Blackberry Pie I

Reviewed: Sep. 11, 2011
This recipe worked beautifully! And it tasted great. I added just a tiny bit of lemon just to kinda perk things up and balance the sweetness.
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Sarah's Applesauce

Reviewed: Sep. 11, 2011
Nice guideline recipe, but I found the ratio of apples to liquid way too high as well as sugar. I think it just depends how juicy your apples are and how sweet (I used gravensteins). The sauce was far too watery after cooking covered for the suggested time and had to cook it an extra half hour uncovered to try and reduce it. I ended up adding about 20 more apples to get the consistency right. Also, way too much sugar in this recipe. Taste your apples. Most apples are sweet enough to where you don't need to add so much sugar, if any at all. I cut back the sugar by 1 cup and it was still too much. Applesauce should taste like apples, not sugar. Thankfully adding more apples to fix the consistency also fixed that. I do suggest adding some fresh lemon juice. It really helps perk the flavor.
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