"Aside from the fact that following the instructions caused so much smoke that my whole apartment building had to evacuate because the alarm went off, this was excellent! The meat was tender in the center and had a crust I never thought was possible without a grill. Will make again...when I have a house!"

"While I have eventually gotten more satisfied with this recipe, after tinkering with it, the recipe as it is written is WAY too sour, and I LOVE acid in my sweets. I was most satisfied when using 2T fresh orange juice and no lemon juice and no zest at all. I also added an extra 1/4 C of dark brown sugar and will do an add'tl 1/4 C next time, as "

"I would give 5 stars for the filling and 1 star for the crust if I could. The filling was amazingly easy and everyone raved about it. In AB's video of this recipe, he said there would be lots of filling left over, but I had none, using a standard size pie dish, so I think I cooked the puree down for longer than he did, but I would do it that way "

"My 2nd try was successful and got rave reviews. On 1st attempt, I skipped lard and used 8 T of butter instead. Crust broke in the oven, especially around the top but also on the bottom which obviously made serving and eating the pie messy and made the crust get soggy from apple filling creeping into the breaks. In addition to using lard, I also b"

"Guy's-guy new hubby and my curmudgeon parents loved this quiche for 1st brunch! Not known for my attention to detail so usually don't cook things requiring measurements, but this was super easy! Made lots of changes to use up what I had on hand: Reduced milk to 1C. Used light almond milk not heavy cream. Added 1C cheese. Will take my fat in the f"

"PS: Used alton brown's pie crust recipe, par-baked for 15 min first. "

"This was a huge hit with my parents and new husband! So easy, perfect consistency (and I'm not usually so good at that)! CHANGES I MADE: Substitued almond milk for heavy cream; Used 1C of milk, not 1.5C; Used 2+C of cheese on bottom, mixing 1C fresh grated parm, 1/3C fresh ball of mozz, 2/3C pre-shreded mix of cheddar/jack; Next layer - 1 medium"

"I followed the instructions in Toni's review to a T. Many thanks!

Tips:
1. The liquid was plenty for 4-5 apples.
2. I used a variety of apples and found the naturally softer ones, Gala and Ambrosia, to be just as crispy, once baked, as the naturally crisper apples.
3. I used a grill pan with holes in the bottom, traditionally for grilling veggie""