Reviewed: Nov. 28, 2012

I made this pie for Thanksgiving. It was delicious and a big hit with everyone. I used Winesap apples which have a great taste and, although they soften in cooking, they hold their shape and don't become mush; they're great for baking. I didn't use raisins or nuts (don't like raisins and have folks with nut allergies). I made a few alterations - doubled the cinnamon/nutmeg and increased the butter for the crumb topping to 5 Tblsp. Also, I mixed into the pie filling 2 Tblsp of instant tapioca, and let it stand for 15 mins before baking. I had no problems with the pie being watery/runny. Everyone was asking me for this recipe! Best apple pie I ever made.

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Reviewer:

Suse57

Reviewed: Nov. 23, 2012

I made this for Thanksgiving and it turned out great. I used a butter based pie crust made with gluten free flours. For the filing I only used 1/2 cup of sugar, and increased the nutmeg and cinnamon amount, and added a tiny amount a ground ginger. I did the same for the toppping because I really like those flavors to be strong. Dark brown sugar worked great on top and I left it in my grandmother's oven to keep it warm after I baked it. I would highly suggest serving it warm like that with some vanilla ice cream. It was really yummy and has the classic apple pie flavor that I love.

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glutenfreegirl

Reviewed: Nov. 21, 2012

I made this recipe tonight. I typically use jonathon's in my apple pie but I was looking for something different. After reading many of the reviews, I used 3 Jonagold's and 3 granny smith's. Excellent choice! I also increased the flour from 2 TBSP to 4 TBSP so that it wouldn't be too runny and it turned out perfectly. Probably the only thing was that my topping looked a little sloppy and not great for presentation (not sure if I did something wrong or maybe this is how everyone's looks)....but boy did the whole thing taste good!!! Really good! We LOVED it! And I did use the raisins and walnuts. Added great flavor and texture. This recipe is a keeper! And thank you to the other people who shared their helpful reviews and tips.

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Reviewer:

Anniegirl

Reviewed: Nov. 18, 2012

I have made this recipe all the time because it is soooo good! It even won an award at church!

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Reviewer:

lcky4648

Reviewed: Nov. 17, 2012

wow! i really loved this pie. thank you for sharing.

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Reviewer:

eM_Joy

Cooking Level: Beginning

Home Town: Bratislava, Bratislavský Kraj, Slovakia

Reviewed: Nov. 13, 2012

This is a good, basic apple pie recipe. Nothing new under the sun here, but that's okay. Sometimes tried and true is the best way to go! One thing I do with all my apple pie recipes is to use at least two, if not three, different varieties of apples in my filling. This creates a more complex flavor and gives even a simple recipe a bit of a wow factor. Oh, and I also use corn starch, not flour, in the filling.

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Reviewer:

Sue

Cooking Level: Expert

Reviewed: Nov. 10, 2012

Amazing apple crumb pie. I added the walnuts to the crust and let it sit for a half hour before cutting it. Not runny at all and the walnuts in the crust were fantastic! No raisins. Great recipe!

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Reviewer:

ARINA25

Cooking Level: Expert

Reviewed: Nov. 4, 2012

This recipe was wonderful!! I was looking for a pie recipe with a crumble toping and came across this one. I thought it was the best apple pie I've ever had. I made two pies. I had read some of the comments about there not being enough crumble topping so I made 1 and a 1/2 recipes of topping and it was perfect for the 2 pies I made. I had also read that someone thought the pie was kind of soupy so I added an extra tablespoon of flour to the dry ingredients that get poured over the apples. This recipe is definitely going into my favorites and I thought it was so good that i'm making plates of pie to take to the neighbors!

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Reviewer:

Emily

Reviewed: Oct. 14, 2012

Great recipe. Love it !

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Reviewer:

Elizabeth Swiatek

Cooking Level: Intermediate

Reviewed: Oct. 14, 2012

Love it! My first time making any apple pie and this recipe made me look like I have been making apple pies for years, the only thing I would do differently is double up on the crumb topping!

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