Reviewed: Apr. 3, 2012

My husband said this is the best pie I ever made, and I make a lot of pies. I used Granny Smith apples and increased the sugar slightly, as they were very tart. The very rich butter crust (Martha Stewart recipe) didn't hurt either.

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Reviewer:

jo-in-mexico

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Reviewed: Nov. 10, 2011

The flavor is great, but it needs major tweaks. There is way too much liquid - so add something to the cream to help it thicken and maybe precook the crust. We also think it'd be good with a little vanilla added. ALSO, put foil or something on the bottom of the oven. Our attempt flowed out of the pan a lot.

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Reviewer:

Jenn

Reviewed: Oct. 30, 2011

I adjusted the half-and-half to 1 cup and did not mix the butter with it, instead just used cold butter and added the dollops to the apples. Added a simple crumb topping....excellent!

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Reviewer:

bev

Cooking Level: Intermediate

Home Town: Taft, California, USA

Reviewed: Jan. 27, 2011

Never really set up, didnt even put all the cream into it. Pie pan size it calls for is too small, took alot longer than 35 mintues. Smelled great and apples were yummy but as a pie it was a BUST!

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Reviewer:

willfam2008

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

Reviewed: Dec. 15, 2008

I made this pie this year for a change from my standard sour cream apple pie recipe. I took the advice of halving the liquid and I always add more apples. It turned out great!

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Reviewer:

SHERRIETRAVELING

Reviewed: Oct. 17, 2008

I was looking for a recipe for Apfel Schnitz Kuchen like my grandmother used to make and this definitely wasn't it--too liquidy and not enough flavour. There must have been eggs in it. I sure wish somebody had asked gramma to write down her recipe.

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Reviewer:

althorper

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: Westport, Ontario, Canada

Reviewed: Oct. 6, 2005

Could only use half of the cream. Too soupy, spilled over in oven.

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Reviewer:

Lori J.

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Reviewed: Oct. 26, 2004

If there were zero stars available, that is what I would give this recipe. Apple cream soup is what it was. I used up the apples that the kids weren't eating, only to waste a perfectly good pie shell and make a huge mess in my kitchen and inside my oven. Yuckie Poo!

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Reviewer:

BAMBI3598

Reviewed: Oct. 15, 2004

After reading the reviews I figured I would try this recipe. I put the filling into 2 pie shells. Had to bake the pies for an extra 15 minutes so that they would set. When I finally tried a piece.. I was VERY disappointed. I found that the pie had very little flavour. I will definitely stick to a more traditional pie. This was not worth using 2 cups of half and half cream which can be very costly where I live.

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Reviewer:

MTRLHOTTIE

Reviewed: Sep. 28, 2004

I really should have listened to the ratings BUT I am a sucker for creamy fatening things like half & half. Over all the pie was ok I was a little dissapointed in the soup and water and the mess!!! Something was definately left out of the recipe!! But it made the crust taste WONDERFUL!

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