This was very good after a change or two. I agree with the addition of cinnamon a must with an apple dish. I also added just a touch of clove, vanilla and ginger into the apple portion, not the topping. I soaked a half cup of currants, (you could use raisins or dried cranberries), in hot water for 5 minutes, drained and stirred those in for an added dimension. I also used pecans I chopped and toasted lightly in a frying pan, instead of walnuts in the topping and used more that the recipe called for. The family thought it was great. I served it warm with some french vanilla ice cream.

Reviewed On: Sep. 30, 2009

This recipe was great after I made a couple adjustments. I added 4 tablespoons of flour to avoid a runny pie.I saw someone say their crust was soggy on the bottom. I brush the bottom of the crust with egg white before adding the filling. I also used 3/4 cup brown sugar and 1/4 cup white sugar. To finish the pie for a picture perfect look, brush the top with the remaining egg white and sprinkle with white sugar. Never a pasty dull looking crust will you ever have again. I always get "oohs and ahhhs". If you're creative, you can cut shapes into the top crust before putting on the top, like hearts. Save the cut out hearts to lay decoratively around the pie, securing in place with egg white as "glue" and brushing the top of them with the egg white as well. If the crust starts to brown too quick, lay a piece of aluminum foil over the top for the remainder of baking. Don't seal it on, just lay over the top of the pie.

Reviewed On: Apr. 5, 2009

I just made these tonight to go with chicken noodle stew. They had the right flaky texture I was looking for but I found them a little bland on taste. I used all shortening per the recipe but I think, after reading the reviews, I will try the half butter, half shortening approach to add flavor. I also rolled mine out thicker ( a little over an inch) for the taller biscuit I was looking for. I made a double batch so I could try freezing the cut biscuits before baking like you get from the freezer section. I think these would also be good with garlic and cheddar cheese added and made as drop biscuits.

Reviewed On: Oct. 14, 2008