Reviewed: Nov. 9, 2009

My Aunt Margaret has made this recipe for years. It is like apple pie, but the crust is less flaky. A confectioner's sugar glaze is a perfect foli for this, even better if you add a bit of lemon juice to the glaze!

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Reviewer:

Sweet Apron

Cooking Level: Expert

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Reviewed: Nov. 8, 2008

I had a problem rolling the dough to fit jelly roll pan but made it work. Being from the north we are familiar with apple slices unlike down here in FL. I will give it another try. The slices were wonderful, 1 piece left for husband.

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Oma

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Reviewed: Oct. 6, 2008

Way too much sugar! I cut down the sugar to about 3/4 cup and it was plenty. Next time I will also make the dough 1/2 of the recipe at a time.

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Starfish

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Reviewed: Nov. 13, 2007

Very goo, brought to a meeting and they thought it was awesome

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Kelly Marie Kracht

Cooking Level: Intermediate

Living In: Edgerton, Minnesota, USA

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Reviewed: Sep. 16, 2000

Really good. Although maybe a little too sweet if the apples used are sweet ones to begin with. Basically a flat apple pie, which is nice because you get more crust this way. (And the crust is always the best part of pie anyway, isn't it?) :)

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