Reviewed: Apr. 1, 2013

It was very good. I used granny smith apples to reduce the sweetness and decreased the sugar a little bit. I found 6 cups of apples were way too much for a 9 inch pie.

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Reviewer:

qaz

Reviewed: Mar. 10, 2013

This is the best apple pie I've ever made. Apple pie is my favorite dessert so I've been searching for a great recipe. I used a deep dish pie pan, a combination of Braeburn and Granny Smith apples, 4 tbsp flour, 1 tsp of apple pie spice since it's what I had on hand, 1/2 cup sugar in the filling since I don't like overly sweet desserts. I also added in a big pinch of salt to both the apple filling and crumb topping since all desserts benefit from salt to balance sweetness. I also highly recommend using the lemon juice since it will also balance sweetness. For my tastes next time I will reduce the sugar in the crumb topping but as it is now it is still lovely and delicious. The pie was not runny since I used two additional tbsp of flour. Thank you for a terrific apple pie recipe!

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Reviewer:

Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Feb. 13, 2013

I followed the recipe exactly as directed, and liked how the filling turned out (not runny, flavorful), but I didn't like the crumb topping. I think it made the pie excessively sweet, and that is the first time I've ever said that about any apple pie. I'd only make this recipe again as a standard two-crust lattice pie.

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Reviewer:

orchid_blossom

Cooking Level: Intermediate

Reviewed: Jan. 26, 2013

Really good. Used this as a base recipe and made into sweet, little, individual pies =)

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Reviewer:

MYPRETTYPEONIES

Cooking Level: Intermediate

Home Town: Accokeek, Maryland, USA

Living In: Ithaca, New York, USA

Reviewed: Jan. 14, 2013

This recipe was incredibly easy to make! I JUST put it in the oven, but can hardly wait until its done!

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Reviewer:

Athena

Cooking Level: Expert

Reviewed: Jan. 12, 2013

This was an awesome and easy pie. I did make my own crust using the crust portion of the recipe from the "Homemade Fresh Pumpkin Pie" recipe also awesome and also on this site. My bad for not having walnuts and substituting almonds, I will not do that again, matter of fact I'd probably leave the nuts out completely, but I would definitely make this pie again.

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Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Jan. 12, 2013

This was one tasty pie! The only changes I made were in some of the spices (I used ginger, allspice, cinnamon and nutmeg,) I added a little cinnamon to the topping, and used an addition 1 Tblsp of butter in the topping. I have made this twice and it has been a hit both times.

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Reviewer:

Pateachoux

Cooking Level: Expert

Living In: Simi Valley, California, USA

Reviewed: Dec. 25, 2012

My boyfriend absolutely raved over this pie. We used granny smith apples and gluten-free flour and pie crust. The taste and consistency were perfect. I left it in about 5 minutes longer than specified in the recipe.

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Reviewer:

prparks

Reviewed: Dec. 24, 2012

Very Easy and so tasty

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Reviewer:

peanutdepner

Cooking Level: Expert

Home Town: Parsippany, New Jersey, USA

Living In: Port Clinton, Ohio, USA

Reviewed: Dec. 17, 2012

This turned out well, but the crumbs ended up pretty flat and powdery. I think next time I'll melt the butter rather than just cutting it in. Otherwise, it was very good.

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