Reviewed: Sep. 27, 2010

Took this to a church picnic and everyone wanted to know who made it.I was alittle gun shy of the crust because it was so moist when I rolled it out but it came out in the end. This for me is a keeper.

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3 users found this review helpful

Reviewer:

JEFF1953

Reviewed: Jul. 28, 2010

Hint: Don't skimp on the butter and brown sugar. I also added some nutmeg and cloves, but that's just because I'm not too fond of the "just cinnamon" taste. I also recommend leaving out the 3/4 cup sugar in the apples and adding (about) a tablespoon of tapioca starch in. Otherwise a great recipe: would definitely make it again!

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3 users found this review helpful

Reviewer:

Pon-chan

Cooking Level: Beginning

Reviewed: Oct. 21, 2009

this was only ok.

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Reviewer:

luvya

Cooking Level: Expert

Reviewed: Oct. 14, 2009

This was AMAZING. I love it. I followed someone else's advice and used the "no roll pie crust 1" for the crust because I hate rolling dough and by doubling that recipe it was perfect for the crust. I also used less sugar and thought it was perfect but sweetness is personal. Thanks for such a great recipe.

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3 users found this review helpful

Reviewer:

Laura

Cooking Level: Intermediate

Reviewed: Sep. 18, 2009

WONDERFUL! Needed a quick dessert with apples, and tried this. Everyone gave great compliments. Def a keeper for anytime, and makes a great fall dessert on a chilly night with a scoop of vanilla ice cream on top! I used a different pie crust recipe because I do not like a "roll" pie crust, so I used the "NO ROLL PIE CRUST I" from this website, you just press the crust into the pan with your hand, so much easier and very crisp and flaky.

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8 users found this review helpful

Reviewer:

Nikki

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Silver Lake, Indiana, USA

Reviewed: Sep. 7, 2009

great recipe! I doubled the recipe, and put it into 3 8x12 aluminum pans. I froze two, beore cooking and will pull them out for company. The other one I baked and it came out perfect. I also cut the sugar to 1 cup, and added instant oatmeal to the topping mix.

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2 users found this review helpful

Reviewer:

barbfontana

Reviewed: Aug. 28, 2009

I have to admit I was pretty skeptical as I was making this recipe. I baked it in a 10x15 cookie sheet and was worried that the whole thing would overflow and make a huge mess. BUT...it turned out great. I've never made my own crust before and this was super easy, and I used apples from my backyard. I don't know if I would call it a pie, so much as an apple pie "square", but once it has cooled it cuts up and serves easily and tastes great! I will definitely use this recipe again.

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8 users found this review helpful

Reviewer:

MaureenF

Reviewed: Jan. 18, 2009

Not as pretty as pie, but delicious and serves a larger group.

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2 users found this review helpful

Reviewer:

Marcia

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Reviewed: Nov. 6, 2008

Too sweet. Next time, use less sugar and sprinkle it over apples right before baking. Apples got too syrupy while making crust.

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Reviewer:

Sue

Reviewed: Aug. 4, 2008

i used splenda insted of sugar because simple i didn't have sugar in the house. i screwed up the recepie and i know it but the pie still came out wonderful not bad for my first attempt at making a pie. i plan to use this recepie again and again hopefully getting it right in the feature sence we just found an apple tree behind our home...

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2 users found this review helpful