Reviewed: Jan. 1, 2012

Made this recipe from magazine found some years ago and it was a favorite. Just found my handwritten copy again and the pie's baking now in the oven. The original recipe called for an 8 inch springform pan. My husband loves the filling softer, so I usually precook the apples, as well as use a few more than the recipe calls for. I almost always end up baking it about 10-15 min. longer, as well. (Maybe because it's in a spring form pan?)I, too have problems if the pie sits overnight-it can get a little soggy. Happily, it's such an awesome recipe, that is almost never an issue! :)

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Reviewer:

1horseshay

Reviewed: Apr. 10, 2011

Perfect. I pressed down in the center of the shortbread mix and forced the sides up a bit to create a small well. Other than that, I followed this recipe precisely. Turned out fantastic!

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Reviewer:

Banagirl

Reviewed: Mar. 26, 2011

Quick, easy, good

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Reviewer:

STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

Reviewed: Feb. 18, 2011

I made this for DH and he says - "another keeper"! Made it with no changes! He ate 3 helpings himself!

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4 users found this review helpful

Reviewer:

Loydafr

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Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Sturgis, South Dakota, USA

Reviewed: Jan. 25, 2011

i tried this about 5 years ago for a legion dinner for about 60 people have used this recipe ever since and every year i have to re copy it for my son also wont use anything else

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Reviewer:

Elaine

Reviewed: May 18, 2010

This recipe is FANTASTIC!! I love the crust, the simplicity of the ingredients. Of course you can add or subtract the sugar and spices to your preference, this is simply down home comfort food ! I followed the directions and it was melt in your mouth oh my goodness is there any left good !!! WOW

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7 users found this review helpful

Reviewer:

Cona

Cooking Level: Expert

Home Town: Mooresville, Indiana, USA

Reviewed: Mar. 26, 2010

it had great flavor and nice crust, but just wasnt what I was hoping for :(

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5 users found this review helpful

Reviewer:

wynter

Reviewed: Mar. 14, 2010

I just made this dessert today. I found that the crust was too much for just an 8-inch pie dish, so I put mine in a 9x13-inch baking pan. This way, it wasn't too thick and I think it was somehow better balanced in relation to the apples. Also, I ended up baking it for close to 45 minutes (instead of the 35 stated in the recipe) because the crust was too pale on both top and bottom at the 35-minute point. Otherwise, once done, the taste was very good- my husband and I both had three servings each! :)))

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Reviewer:

mom23cuties

Cooking Level: Intermediate

Reviewed: May 13, 2009

Very Good!! my daugahter liked it. I just add 2 teaspoons of ground cinnamon becuase I like it a lot. The shortbread mix needs at least 2 tablespoon more.

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19 users found this review helpful

Reviewer:

Jessy

Cooking Level: Beginning

Home Town: Elizabeth, New Jersey, USA

Reviewed: Mar. 17, 2009

This recipes gets thumbs way up from me. The underneath crust came out crispy, sweet, and slightly brown. The pie itself was very tasty. The best thing about it is that this is a complete pie without any dough-rolling at all. Cheers! I made no changes to this recipe except letting the pie bake for an additional 5 minutes to be sure it was done.

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5 users found this review helpful