Reviewed: Oct. 8, 2011

been making this recipe since girl scouts, perfect every time !

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Reviewer:

LaurenAzz

Cooking Level: Beginning

Living In: Harrisburg, Pennsylvania, USA

Reviewed: May 2, 2011

This didn't work out for me very well (and didn't look anything like the picture), but I thought it still tasted okay; a fruit pie has to be pretty bad for me not to eat it. I tried to make it exactly as written, using somewhat-small "Pink Lady" apples. My crust was a store-bought refrigerated one, though. My main issue was the crumb topping - it didn't seem to work out, and after baking the pie for 45 minutes, the topping was still more of an unbaked powder than not. Maybe a better description is in order; should the butter have been softened, perhaps? I found the look and taste of this pie somewhat "dark"; instead of the more golden filling I'm used to, this was kind of heavy on the brown sugar and cinnamon; not a complaint, just an observation. I probably won't try this again.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Mar. 19, 2011

Great! Melt in your mouth incredible... defiantly on the sweet side (though nice for my palette)maybe even a little too sweet, but then again i accidentally mixed the brown and white sugar together so that may have been why. Will defiantly make again!

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Reviewer:

SourXPCandy

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Westminster, Maryland, USA

Reviewed: Feb. 27, 2011

My husband really loved it. I did add a little flour to the mixture. I also covered it will foil and baked it for 30 minutes before adding the crumb topping. It was a great finish to a cookout!

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Reviewer:

cgemoets

Cooking Level: Intermediate

Reviewed: Feb. 7, 2011

I followed the recipe word for word and it didn't come out as nice as it seemed it would be. Way too much sugar mixture and the temperature was too high! It came out burnt and too strong with the cinnamon. I am going to try it again because it is a very simple and basic pie recipe but make my own temperature.

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Reviewer:

AprilRain78

Reviewed: Nov. 30, 2010

I was very disappointed in this pie! The crumb topping was missing something. Maybe oats??? Not sure, but I will not be making this again!

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Reviewer:

tiffany

Reviewed: Oct. 24, 2010

Too much cinnamon for my taste - and I even cut back on it by half. Also, the "crumb" part for me was not crumbly enough, just tasted like more cinnamon - which I do like, but this was too much. It's best with ice cream or whipped cream...to mask all the cinnamon.

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Reviewer:

katsimmer

Cooking Level: Intermediate

Reviewed: Oct. 18, 2010

Love it simple and delicious....perfect combination!

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Reviewer:

borigirl79

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Sep. 23, 2010

I made this today with some fall apples I picked up at the farm..so I kinda adjusted the recipe to what I know to like in my usual apple pies but added the topping to my pie. The topping was REALLY good..I added some chopped pecans and it was so much better than I was expecting! My crust suffered a terrible fate as I was making the pie, so I trashed it and just made it crustless- more like an apple crisp. So good!

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Reviewer:

kepereira79

Reviewed: Sep. 21, 2010

This recipe was a good reference for my apple pie. I used Gala apples, sugar in the raw (not the full amount of sugar asked for, a bit less), 2 Pillsbury roll out dough in 2 store bought pie dishes, squeezed lemon juice on apple mixture, a gluten free all purpose flour (it has more texture than normal flour) and earth balance butter. The secret for the perfect consistency was to place the dough in the pie pans, placing the apple mixture in, covering, and letting it sit in the fridge over night. The following day I poured some of the water content out, added the crumb topping on both pies, and followed the cooking instructions. It was by far, the BEST apple pie I ever made and my friends we're greedy and went for seconds.

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