Reviewed: Nov. 2, 2010

I've made this recipe a couple of times. I microwaved the apples for 3 minutes before cooking, as suggested. I also brush on 1 tablespoon of melted butter over the top so the apples brown nicely and don't dry out. Tastes delicious with almonds, but equally wonderful with pecans. Always a hit!! Don't hesitate to try this recipe! So easy and foolproof.

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5 users found this review helpful

Reviewer:

sweet_peachie

Living In: Woodland Hills, California, USA

Reviewed: Oct. 30, 2010

I have made this torte twice now and have gotten rave reviews from both groups I served it too. It was pretty easy but elegant dessert. Looked like I bought it at a bakery. Will keep this on the top shelf of all time favorite apple recipes.

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4 users found this review helpful

Reviewer:

Sherry

Cooking Level: Expert

Reviewed: Oct. 29, 2010

This was yummy torte! Great for cream cheese lover!! The only thing I'd do differently the next time would be, precook apples or do something for the top... Apple on the top was kind of dried up by baking naked...

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6 users found this review helpful

Reviewer:

Nobuko

Cooking Level: Intermediate

Reviewed: Oct. 25, 2010

tasty

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4 users found this review helpful

Reviewer:

Regina's Kitchen

Cooking Level: Expert

Reviewed: Oct. 22, 2010

5 star recipe for sure. Thanks!

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2 users found this review helpful

Reviewer:

Karen Lynne

Reviewed: Oct. 18, 2010

I liked that this recipe sounded easy, with beautiful results. Well, it was easier than I expected. I followed the instructions, with the exception of cooking the apples in the mircowave for 3 minutes. I liked the way the photo looked and decided to layer it... from the bottom, to the top, I used crust, filling, apples, filling, and more apples (arranged in a circular pattern on top). We did not have the almonds, and so I decided on a cinnamon sugar sauce. YUM! Got rave reviews from everyone, and they were fighting over who got the last of it. This would be impressive enough for guests. Next time I may glaze it with my Cabernet Sauvignon jelly and use pears, instead of apples. Thank you, Terri, for a wonderful recipe. It will be in my holiday repertoire this season as everyone has already requested it.

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15 users found this review helpful

Reviewer:

Goldilocks19

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Bend, Oregon, USA

Reviewed: Oct. 12, 2010

Very disappointed. I shoul've known when I opened the oven door to add the almonds this wasn't going well. Juice leaked from the springform pan & burnt. Then when I tried to remove from pan, after it cooled, the crust stuck to the bottom, & things fell apart when transferring to a plate. The crust is good & I could use that in other desserts. The filling leaves a bad taste in your mouth. It gave me a "flashback" to cheesecake, which I don't like. (very overpowering taste) The apples were hard & I did nuke in microwave, as suggested & even in small quantities.

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3 users found this review helpful

Reviewer:

PPK

Living In: Watertown, South Dakota, USA

Reviewed: Oct. 11, 2010

OMG! What can I possibly say about this recipe that hasn't already been said - it's fabulous! I didn't change a thing except to leave off the almonds as my husband isn't a huge fan of them. It took a little longer to cook and the smell was divine. When it came out of the oven I couldn't resist topping it off with a warm caramel sauce - just a little. I must say the smell from the oven was definitely an indication of how it was going to taste. My husband devoured his piece and declared that I could make this anytime!

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76 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Oct. 1, 2010

Great recipe, me husband loved it. Definitely cook the apples some before assembling or else it is difficult to cut neatly.

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1 user found this review helpful

Reviewer:

Shay

Reviewed: Sep. 26, 2010

Not oonly did this taste delicious but it looked like a professional baked it. My Aunt Eleni said on a scale of 1-10 this was a 13 and insisted we take a photograph of it! The only sub I made was to use almond extract in place of the vanilla which I love and enhanced the almond flavor on top. This recipe is a keeper!

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3 users found this review helpful