Reviewed: Oct. 17, 2007

This pie was absolutely amazing! Nice, easy and fairly quick, it's perfect for me as a University student to make when I'm taking a break from studying. It turned out so delicious! I was a little worried about the look of the crumble on top, so I turned the oven onto broil for two minutes just to give it a nice browning. I also found that there was no way I could fit 6 apples into the pie, and only ended up using 3, but it was still wonderful. My roommates and floormates loved it too :)

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Juliana

Cooking Level: Intermediate

Home Town: Markham, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Oct. 6, 2007

My husband wanted me to make an apple pie, since we has our handpicked apples. I followed this recipe. Husband said: "It's good. The pie is good." It took one additional hour to see the pie was reeady. No way it cooks in 45 minutes. Very good taste and good recipe for those who want to accomplish something simple, and then it can be worked afterwards. I'd say it is a fail safe.

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cheekapu

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Reviewed: Oct. 5, 2007

THIS WAS THE MOST HORRIBLE PIE I HAVE EVERRRRRRRRRRRRRRRR TRIED IN MY LIFE ITS DISGUSTING IT TAKES A LOOOOOOOOONG TINE TO COOK THE CRUST WAS TOOO RUNNY AND SOO WAS THE TOPING IF I WERE YOU I WOULDNT WASTE MY TINE WITH THIS ONCE AGAIN THIS PIE WAS BAD BIG TIME

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Andrew

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Reviewed: Sep. 11, 2007

I ALWAYS get wonderful compliments on this pie. People beg me to make it for BBQs.

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JEANIS1

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Reviewed: Aug. 27, 2007

This is my absolute favorite recipe - not just favorite pie recipe or favorite allrecipes.com - FAVORITE RECIPE ever! I tweek it a bit, but I do that with every recipe. Thanks for submitting this one!!!!

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MootsieMae

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Reviewed: Jun. 30, 2007

For the topping, try 1 cup of flour. I have used the half, half, whole recipe for crumb topping for years (from my mom and her mom before her). For any crumb topping, use one part sugar, one part butter and 2 parts flour. Add whatever spices you like.

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JANDAMOM

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Reviewed: Jun. 27, 2007

I am not an apple pie fan, but this is one of my most favorite pies ever! I have made this same recipe for several years. The crust really is this easy and good, too. I prefer to dice instead of slice my apples; this makes the slices easier to cut. I've never had to precook the apples, either. Nor does my crust burn. All in all, this is a perfect apple pie!

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vanessa

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

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Reviewed: Jun. 27, 2007

The recipe for the 'No-Roll Pie Crust" is one that I've used for years. It is super light and flaky because of all the oil that's used (I think it was originally a Mazola recipe, printed in some magazine or the other.) Anyway, try it with any one-crust pie that you choose to make (pumpkin, sweet potato, etc.) It's always a hit! The apple filling for this pie sounds great; I may try it on the Fourth!

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divapat

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Reviewed: Jun. 20, 2007

Good!! i cooked the filling first (golden delicious apples, sugar, white wine, cornstarch and cinnamon). Did not like the topping at all, i found it too sweet and greasy, even after cutting down on butter. The crust was scrumptious!!! my mom wants me to make cookies out of it, i'll give it a try adding more sugar and maybe an egg white. Thanks for sharing!!

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Apr. 1, 2007

Wonderful apple pie! Sweet and delicious with all the flavors perfectly balanced out. A+!

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SEPHETLIA

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2006

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

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Lovin'it

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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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