Reviewed: Nov. 26, 2006

I made this for Thanksgiving and the apples needed longer to cook. They were still a bit crunchy. The crumble was very good, tasted like shortbread.

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MISSWISS

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Reviewed: Nov. 24, 2006

It was my first time to make an apple pie and it defiately wasn't my last. My family LOVED it and it was very easy. To prevent the edges of the piecrust from burning, I wrapped aluminum foil around them. I will defiately make this delicious pie again.

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Suki

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Reviewed: Nov. 24, 2006

Very tasty spices. We would need to use more than 5 cups (we actually used 6) of apples the next time we make it as ours came out flat. The topping is good, too. Nice change from the regular pie crust.

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JENIFER13

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2006

I thought this was a VERY easy and delicious pie. I needed to cook it a little longer, but everyone loved it and it was attractive, even after it had been sliced.

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Katie

Cooking Level: Intermediate

Home Town: Libertyville, Illinois, USA

Living In: Gurnee, Illinois, USA

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Reviewed: Nov. 12, 2006

I made this dessert for my monthly dinner club and everyone loved it! I used half the amount of sugar on the apples, and added nutmeg to both the apples and the flour mixture.

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lindaHEARTfood

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Reviewed: Nov. 12, 2006

Great recipe! Serves well with vanilla ice cream. Make sure to cool completley so pie doesnt fall apart.

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Christine

Cooking Level: Beginning

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Reviewed: Nov. 7, 2006

This pie was very easy to make and turned out really well. I followed the advice of some of the other reviewers and switched the 1/2 cup white sugar in the apple mixture to 1/4 cup white and 1/4 cup brown and I added 1/4 cup of flour to the apple picture. It turned out really well. Definitely a pie I'll make again.

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Michelle

Cooking Level: Beginning

Home Town: Castleton, Ontario, Canada

Living In: Peterborough, Ontario, Canada

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Reviewed: Nov. 7, 2006

This was pretty good. My family still prefers the Grandma Ople Apple Pie recipe from this site.

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THE5BEERS

Cooking Level: Intermediate

Home Town: Landisville, Pennsylvania, USA

Living In: Elizabethtown, Pennsylvania, USA

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Reviewed: Nov. 3, 2006

This is classic, easy-to-make pie. It tastes great too.

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Rebecca

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Reviewed: Oct. 30, 2006

I love this pie,I added a half teaspoon of cinnamon to the topping,it was alittle bland without it ,I thought.I decreased the sugar in the pie by 2 Tablespoons.This pie is a big hit with everyone.

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darlilly1313

Cooking Level: Intermediate

Home Town: Taunton, Massachusetts, USA

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Reviewed: Oct. 29, 2006

Very yummy and easy! I add a little nutmeg to the sugar/cinnamon mix for a little additional flavor.

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LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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Reviewed: Oct. 28, 2006

It was tough to rate this one. My husband absolutely loved it and gave it a 5. I thought it was just Ok and would have given it a 2 because I thought it was just way too sweet and also thought the filling was too runny. I did like the topping though. I am going to try this again but with some flour mixed in with the filling and also with less sugar in the filling. I think it's a matter of personal taste and since my husband loved it, and he's the apple crumb expert in the family I gave it a 4.

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cay

Cooking Level: Intermediate

Living In: Milford, Connecticut, USA

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Reviewed: Oct. 17, 2006

Yummy! I used Red Delicious apples, added 2 tablespoons flour with sugar and cin. and stirred up with the apples. For the topping I used the recommended 1/2 c. brown sugar. Baked 40 min., then tented and baked 10 more minutes. Pie seemed too dark and apples were not soft enough, but the flavor was delicious. I will make again, maybe try a lower temp. and cook longer. ok, I made this again. Used golden delicious and made sure they were riper and sliced thinner. Pie turned out perfect.

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STEF T

Cooking Level: Expert

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Reviewed: Oct. 14, 2006

Great apple pie! I like to use Jonathan apples for this one. The only change I make is to add 1/4 teaspoon of nutmeg. I don't always use all of the crumb topping...just enough to coat the top.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Oct. 3, 2006

So easy and everyone loves it! I made it with the "no roll pie crust II" from this site. The fastest pie you'll ever make

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Oct. 2, 2006

This pie turned out very, VERY sweet and the apples did not get as soft as I would prefer either. The filling itself was kind of runny. It seemed to thicken after keeping it in the fridge for a little while. I also had to bake it closer to 50 minutes versus the suggested 35 to 40. All in all it was good for my first attempt at making homemade apple pie, but I would alter the recipe if I make it again.

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Melissa

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Reviewed: Oct. 2, 2006

SOO YUMMY!! I have been trying out all diff apple crisps and pies this apple picking season and this was a great recipe to use the apples on. I used a mix of fresh empire and gala apples from the orchard. For the sugar mix for the apples I did use 1/4 cup brown and 1/4 cup white sugar and 2 tbs flour then the cinnamon. I mixed the apples in that in a bowl before pouring into the crust. I did put a few pats of butter on top of the crust first and then on top of the apples once I poured them in. I also gave the apples a few squirts of vanilla as well. The crumbs I did 2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar, 1 tsp cinnamon, and 1 stick butter softened and mix with hand and made large crumbs to sprinkle all over-it makes the ultimate crumbs-I LOVE CRUMBS! I did bake at 400 for 30 min and noticed the crumbs were getting brown fast so I turned down to 350 and baked another 30 minutes placing a piece of foil over the top. I kept testing with my fork to make sure my apples were nice and soft inside. AND let me tell you with a scoop of vanilla bean ice cream on top-I was in heaven eating this!

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Sep. 21, 2006

I followed the recipe to the T. The consistency and texture of the apples came out beautifully, and the crumble topping was perfect. The only qualm I have is the sweetness - it's far far far too sweet. I don't have an ultra sweet tooth so I'll reduce the recommended amount of sugar for the apples by half, ie. 1/4 cup instead of 1/2 cup. I may even add a squeeze of fresh lemon juice to give it a zest. As is, it's still a delicious dish, so a 4 star from me.

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IVY33

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Reviewed: Sep. 12, 2006

Sorry, but to me there was nothing different or better about this recipe. The crust was soggy, it wasn't sweet enough (& I used sweet apples too), the fruit slices were only semi tender & the topping was nothing out of the ordinary. I made it exactly as submitted. I'll stay with my regular 2 crust apple pie recipe given to me many years ago by a friend's mom---there's just no way to improve on the best!

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