Reviewed: Feb. 6, 2012

I think I made this pie and popped it in to the oven with in 5 minutes. Easy. Used unsweetened applesauce and Splenda. Definitely cut the sugar in half, maybe a 1/3 of a cup. A bit too sweet. Added an extra egg and a bit more vanilla. set up perfect, very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Susan

Reviewed: Jan. 24, 2012

The amount of sweetness is an individual taste thing. I used regular apple sauce and 1/2 splenda and 1/2 sugar. I will use 3/4 sugar and 1/4 sugar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ron

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Plymouth, Minnesota, USA

Reviewed: Sep. 30, 2011

Really good! I partially baked my shell first, and used half Stevia in the Raw and half sugar, doubled the vanilla, and extra cinnamon. I put a dash in the crust with the other dry ing, sprinkled a half tsp or so in the bottom of the shell, then about the same on top, but I LOVE cinnamon and apples. Also make sure you put something around the edges of the shell or it'll burn.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MrsK

Cooking Level: Expert

Home Town: Tahlequah, Oklahoma, USA

Reviewed: Jul. 27, 2011

too sweet for me...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VANSCOS

Reviewed: Feb. 27, 2011

I really wanted to love this recipe because it had so many good reviews. The only thing I did different was add a tad more vanilla. The middle didn't set up at all, even after cooking for close to an hour. The flavor was different and nice, but I ended up with soup. Since so many reviewers had great pies, I may try again and possibly lower the oven temp after cooking halfway so the custard cooks a little slower.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CookieCritter

Cooking Level: Expert

Reviewed: Jan. 20, 2011

Filling did set but was floating in butter. Would not recommend.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

derada

Reviewed: Jul. 29, 2010

Without the crust, this pie works great for a gluten free dessert. I increase the ingredients by 1/2 and throw it all in a blender for a couple of minutes. Then I pour it into a greased 9" glass pie pan and cook it for about 50 minutes. Delicious recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mollie

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Oceanside, Oregon, USA

Reviewed: May 25, 2010

The flavor is wonderful but like some of the others, mine simply did not set up like custard. I left it in the oven for 50 minutes. I wish someone could tell me why it didn't set because I would love to try it again and have it work like so many others. Please help if you can.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Living Alaska

Reviewed: Feb. 28, 2010

I don't know what happened but wasn't very good and almost too sweet.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ssh

Reviewed: Feb. 18, 2010

tried out this recipe and the only thing I can say about it is WONDERFUL. The only thing wrong with it is it is so rich and creamy you want to keep eating it but it is so filling. I don't usually have much leftovers from a dessert but plenty left for the next day because you want to save some for then.

Was this review helpful? [ YES ]
0 users found this review helpful