The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 22, 2009
It's like Heaven!!! Freshly tasting even from the freezer. I have been making this pie for 2 years now at Thanksgiving and Christmas. It's defintely a WINNER!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 19, 2009
real good MADE WITH SPLENDA
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sue

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 8, 2009
Incredible!!! I used 5 cups water for each batch (i did a double batch in my large stockpot) and 1 cup apple cider and i doubled the cinnamon in each batch.. but it was absolutely incredible!! and the best part is i have enough for 10 pies! i individually froze each pie portion so i can just take it out of the freezer every time i need a pie. It tastes wonderful! Thank you for the great recipe!! My friends and family are raving over it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 6, 2009
Wonderful recipe! Everyone liked it. I made extra and froze some for future desserts
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Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA
Living In: Stockbridge, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 25, 2009
This is by far the BEST filling. I didn't change a thing. However, next time I may add a few more apples since mine were small apples. The taste is excellent. It's not too sweet! Thank you so much for putting this up Terri.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 23, 2009
I made pie for the very first time, and your filling recipe made it a success! The aroma & taste were perfect. (I give this 4 stars though because of the excess water, I cut down the water in half - thanks to other reviewers, but I found that it was still a lot, perhaps next time I'll put 1/4th the amount given here) Anyway, this recipe is definitely a keeper. Thanks for sharing! :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 19, 2009
Based on other reviews about how it made a scanty 5 pies, I increased the recipe to make 64 servings. So glad I did... it filled my 6 pie plates perfectly. I cut the water in half and for that half used 1/2 apple juice - 1/2 water. I also decreased the sugar by a cup and slightly increased the cornstarch because there is nothing I hate more than a watery pie! Everything smelled and tasted delicious. I lined 6 foil pie plates with saran wrap, then portioned out the filling. Into the freezer they go, then when frozen I'll pop them out, wrap them up and when its time to bake I can place the pre-formed filling in the crust and bake. The foil plates are slightly smaller than a traditional pie plate, so the fit is perfect.
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Cooking Level: Expert

Home Town: Lake Stevens, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 17, 2009
This was great exactly as it was written! I'll be using this again for sure!
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Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 12, 2009
Excellent flavor. I cut the water to 4 1/2 cups and it was still too much although I used 20 cups of apples. I was disappointed that I only got 3 one quart containers. Next time will use larger containers as one quart looks a little skimpy for a pie!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Oct. 11, 2009
I made this a while back because I was gifted with quite a few apples and they were starting to go bad. I froze some of it and just used the last batch. Let me tell you, this is great! It was so delicious in the many different recipes I used it in. It is not highly spiced, so it leaves room for you to add in more cinnamon if that is your preference (it was surely mine) But I will definitely use again when the need arises. Thanks for sharing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 7, 2009
Since I wanted to can instead of freeze this recipe, I left the apples in larger chunks and cooked them for just 2 minutes, put up on 5 one-quart jars and did a water-bath. I have yet to open one and try it in a pie but it looks and smells wonderful. I ended up with about 2 cups extra syrup but I wouldn't reduce liquid if I made this again because it was enough to cover the apples when I added them to the pot.
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Cooking Level: Expert

Living In: Athens, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 26, 2009
Loved this recipe, am going to make some more of it with apples from Farmers Market. Thanks for sharing this!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 25, 2009
Very nice! I didn't make this store...I wanted to use it immediately so I cut this down to 8 Servings. Also, I had a graham cracker crust on hand, so instead of using a regular pie crust (as with all apple pies) I used a graham cracker crust. The crust was baked for approx 10 mins. I allowed the pie filling to cool before pouring it into the crust. And then I popped it back into the oven for anoth 5-6 mins. When eaten immediately, I found that (as is obvious) the graham cracker crust doesn't hold up really well) but after leaving it in the fridge for a while it set completely and there was no crumbling. Lovely. I didn't have any left over crumb but otherwise sprinkling that over the pie before the final baking would make it lovelier!
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ri2
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 31, 2009
YUMMY!
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Home Town: Pasco, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 10, 2009
Delicious and soo easy to make!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: May 6, 2009
Great! I scaled this back to make 4 cups worth of apples when wanting some apple enchiladas one night. I used half brown and half demera sugar instead of white and I increased the cinnamon x3. Easy and beautiful filling!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 14, 2009
Pretty easy to make and very tasty!
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 12, 2009
We Luv this pie filling! It is wonderful we used pink lady apples (the best apples ever) and it turned out wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 30, 2009
I scaled this back to 8 servings to make the equivalent of a can of filling. I was impressed by how quick it was and i didn't even boil mine for as long as it stated. i was a little heavy handed with the cinnamon, but it tasted like apple butter so i wasn't complaining! Next time i will use flour instead of cornstarch..thats just a personal prefernce. very good recipe
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Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA
Living In: Jesup, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 27, 2009
this recipe tastes great and was a life saver when my boyfriend brought home 2 giant crates of apples and asked if i could do something with them. i did have to reduce the water by almost half... and instead of lemons i used orange's and about 5 table spoons of that.(boyfriend also brought about 30 oranges.)
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