Reviewed: Dec. 19, 2006

Addicting - but not really a true apple pie. My family calls it the Apple Crumb Pie.

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Reviewed: Dec. 6, 2006

initially i thought i was making apple pie - not apple soup. the filling was way to watery, and the "crumbling" topping tasted like raw dough. my father kept asking me if the pie was still raw. the best part was the crust only because i bought an easy to prepare betty crocker crust. will i ever make it again? when pigs fly.. and when that happens, even the pigs wouldn't eat it. what a waste of perfectly good apples.

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gigi

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Reviewed: Dec. 2, 2006

I scaled this recipe to feed 12, and made it in a 9x13 glass pan for a potluck. It turned out perfectly and got rave reviews. I even made copies of this recipe for friends who asked for it. This pie recipe is now a standard in our home and turns out perfectly every time.

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solamichella

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Reviewed: Nov. 3, 2006

I have had so many compliments on this pie - it helps to use 2 or 3 different kinds of apples, they balance out tartness and sweetness. Its requested at all sorts of get-togethers now!

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Emily310

Cooking Level: Intermediate

Home Town: Marine City, Michigan, USA

Living In: Oneonta, New York, USA

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Reviewed: Sep. 18, 2006

My 5-yr-old son helped me to make this pie on the weekend. We did enjoy it, however it's not the best I've ever tasted. It seemed quite regular to me. I had the same problem as a few of the other reviewers with the topping being a big sloppy mess, even after adding more flour + sugar to try and "crumble" it. In the end I had no choice but to spread the mixture across the top and bake it that way, which was fine but not really what was expected. I increased the cinnamon and also added a small amount of brown sugar to the filling, which was lovely. I do think this is just a nice pie, but not right up there with my favourites, in my taste.

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BONNYBABY

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Bentley, Western Australia, Australia

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Reviewed: Sep. 13, 2006

Absolutely fantastic! I was concerned when i made the crust that it was going to be dry, but it actually came out flaky and buttery tasting (I greased my pie pan with butter!) Everyone loved this pie and I kept hearing "This is the best pie I have ever had!" Thank you!

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lobstergov

Cooking Level: Intermediate

Home Town: Wellesley, Massachusetts, USA

Living In: North Conway, New Hampshire, USA

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Reviewed: Sep. 10, 2006

Fabulous! My chef husband was very impressed. I used Fugi apples, sliced very thinly, and also pre-cooked them with lemon juice, cornstarch, and the filling ingredients for about 10 minutes before spreading in crust. I also used a 10" pie pan, so I increased the crust and topping ingredients a bit. I added brown sugar, oats, and bit more flour to topping ingredients to get it more crumbly. Baked for about 43 minutes. Absolutely perfect!

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Kelly V.

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Reviewed: Aug. 9, 2006

This is my first attempt at making apple pie, and it turned out delicious! I tried to cut down on some of the fat that was called for, and it didn't really change the taste, which I'm really happy with. I also sliced the apples really thin and followed someone else's directions to cook them in lemon juice and cornstarch first. That really helped make sure the apples were nice and soft by the time the pie finished baking. The pie crust was also a nice surprise, very good and so simple to make! This recipe is definitely a keeper!

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CINNABUNNY09

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 1, 2006

My apple pie is still in the oven, though I've already had a slice. I found that after 50 mins of baking the tops are perfect but the juice is runny & quite liquid so I put it back for another 15 mins. let's see what happens. Overall, I like the recipe cause it's easy and delicious. Will make it again with the cornstarch and reduced butter for the topping. thanks Amy.

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justcakes

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Reviewed: Jul. 5, 2006

I served this for 4th of July and it was the hit of the party. My mother said it was the best apple pie she'd ever tasted - better than her grandmothers! I used small gala apples (6 were just enough) and sliced them pretty thin (about 3 cm. thick) - they were perfect for this pie. I took another reviewer's advice ("1 TB lemon juice and 2 TB cornstarch - then put it all in a saucepan to ensure the apples cook better. After about 20 on 'low' (and stirring frequently!)") and I added more flour and sugar to the crumbly topping which made it firmer, but just as buttery and delicious. The topping still wasn't "firm" when putting it on the pie (it "plops" on) but it bakes to perfection. I also added a few shakes of ground cloves to the apple mixture, as well as dashes of cinnamon, nutmeg and cloves to the top of the crumble before baking and it gave it a nice aroma and look to the top crumble crust. The bottom crust is TO DIE FOR. Take the time to make the crust yourself - it totally makes the pie. Enjoy!

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Julie N

Cooking Level: Intermediate

Home Town: Skokie, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 29, 2006

Really tasty. Quite easy to make and I was quite skeptic since I was making an apple pie for the first time. But it was quite easy and has come out quite tasty. Like someone else said 6 apples are way too much ( I did not use fuji apples) I needed just 3 apples and they were quite enough. I did not have any problem with the baking time. Got done in 45 mts. I found it very sweet though, would probably reduce the sugar next time. Thanks .

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Umm Maryam

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Reviewed: Apr. 18, 2006

While it was nice not to have to roll out a homemade crust, it was a little shortbread-like and salty. The filling tasted great, but the topping definately had too much butter and came out too crispy.

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CASEYNJASON

Home Town: Anchorage, Alaska, USA

Living In: Lee's Summit, Missouri, USA

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Reviewed: Apr. 18, 2006

everyone I make this for tells me they have become pie snobs, because they have had my pie.

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skye

Cooking Level: Professional

Living In: Eureka, Montana, USA

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Reviewed: Jan. 3, 2006

thanks for a VERY good recipe. i cut down the butter to half, as suggested. everyone in my family loved it, especially my husband. he said it's his favorite among all the recipes i've tried so far. :)

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antoinette

Cooking Level: Beginning

Living In: Manila, National Capital Region, Philippines

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Reviewed: Dec. 6, 2005

I think i may have done something wrong because the crust did not come out as i expected it to. can someone please help me.

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Geanne

Cooking Level: Intermediate

Living In: Portmore, Saint Catherine, Jamaica

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Reviewed: Nov. 28, 2005

Very good and simple! I used a premade crust which cut down on the wait time. I love Fuji apples and they worked great.

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Suzy Sivley

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Reviewed: Nov. 28, 2005

Great recipe. It does not take forever and it turns out great. I used granny smith apples, I like sour. I made it a few days ago for our Thanksgiving dinner and everyone loved it. They could not believe that there was no Crisco used. thanks

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Mimi25

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Reviewed: Nov. 13, 2005

oh the best i have made as well as its easy and simple though i opted fuji apples and replaced with golden delicious a very sweet and tasty pie. great recipe. its a must try recipe . the crust is so crunchy and not too dry

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mimi

Cooking Level: Intermediate

Living In: Ishøj, Hovedstaden, Denmark

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Reviewed: Oct. 28, 2005

That an awesome and easy to make pie. Well, I took a shortcut and used a frozen pie crust. But, it was so easy. I picked this recipe becasue I was out of brown sugar and did a search to see if there was such an apple pie using only white- and here it is! I did take one reviewer's advice and added 1 TB lemon juice and 2 TB cornstarch - then as advised, put it all in a saucepan to ensure the apples cook better. After about 20 on 'low' (and stirring frequently!), I poured it into my premade crust. Then, for the topping, I didn't have a pastry cutter, so I used a fork. And, I'm a sweet tooth, so I doubled the amounts for the crumb crust. I added cinnamon and a little sugar now and then as I was mashing with my fork. I loaded the pie with these crumbles. After about 40 min, I took it out (remember, I already cooked my apples earlier), and it was golden brown and crunchy on top and my crust was not overdone or dry since I didn't have to bake as long.

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Termommy

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Reviewed: Oct. 18, 2005

This recipe is great and so simple! I use Granny Smiths instead of Fuji apples and it comes out perfect! Thank you!

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sunshine

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