Reviewed: Sep. 15, 2009

I also add tablespoons of flour to the filling mixture which I then combine with the apples prior to placing in the pie crust. I would suggest doubling the topping for more of a crusty top, for a more appealing look. Love it I will be making it again and again

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

Reviewer:

mel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2009

My changes include: 2 tablespoons of flour to apple filling. For the topping, I half the flour and add half rolled oats PLUS I add 1/4 cup of very chopped pecans. I also bake it at 350 for 60 minutes. Less burnt topping that way! ENJOY!!

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

Reviewer:

macymom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

This is a good pie loved the crumble thought it was a little sweet. When I make again will use less sugar. Other than that everone loved it.

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

Reviewer:

kathycan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2009

My family raved over this recipe!

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

Reviewer:

Lisa

Cooking Level: Expert

Home Town: Wauseon, Ohio, USA

Living In: Deer Park, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2009

The crumb topping is to die for delicious!

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

Reviewer:

LadyCSM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2009

Everyone said this was the best apple pie they have ever tasted. Used the same recipe (without the crust) for apple crisp on New Years. It disappeared!

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

Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2008

I loved this pie! I used 4 Red Delicious and 2 Granny Smith apples for the right mix of sweet and tart. I followed the advice of others and baked the apples without the topping for about 30 minutes. This made the apples extra soft. I then added the topping and covered crust edges with aluminum foil because they were burning. I then cooked the pie for about 15-20 more minutes. I turned the oven down to 300, covered the entire thing, and baked for another 15 minutes. Turned out GREAT! My husband loved it more than his grandmother's apple pie, which is a huge compliment.

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

Reviewer:

jwinfield

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2008

I love this recipe! No two apple pies are going to taste the same, and that's especially true with this recipe. I agree that it does have a little too much cinnamon and nutmeg. I did add 1/8 cup of cream cheese (diced)to the apple mixture before spooning it into the crust. I also love lots of crunchy crumb on top! I doubled the crumb topping, adding extra brown sugar. Gala apples are my favorite, and they work really well for a sweeter (instead of tart) pie while still maintaining their crisp texture and consistency.

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

Reviewer:

Kati

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Naperville, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2008

This apple pie is delicious. Didn't change a thing, maybe just added more apples to fill up the dish. Do recommend this recipe. My husband is so picky and he loved this. Will make again.

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

Reviewer:

Carol

Cooking Level: Beginning

Home Town: Brownsville, Texas, USA

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2008

After I put this all together and popped it in the oven I realized - hey, there is no flour in the apple mixture! I was sure it would be a runny mess but I was pleasantly surprised. When we cut into it a couple of hours after it came out of the oven it was a bit runny but it ended up setting up very well by the next day. I do think if I made it again I would add a couple of tablespoons of flour to the apple mixture just to be safe. Everyone loved it!

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

Reviewer:

Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2008

Husband loved it, too spicy for me, I'm more of a traditional apple pie girl, but will make again for hubby.

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

Reviewer:

tatina2007

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2008

Ok, fellow bakers, IF you like apple crisp (or some call it apple brown betty) and IF you like apple pie....then the two of them just married quite happily to this Crumb Apple Pie! I use a already made Phyllsbury Pie Crust (plus since it comes with two pie crusts I always make one for us and one to give away!). I peel and thinly slice the granny smith apples and mix them in a bowl with the white sugar and 1 T of cinnamon...it makes a really nice sugary, perfectly flavored apple slices to then layer into the pie crust. YUM! Definitely cover the pie near the end as suggested or it will be rock hard and over browned. This warmed on a plate with a scoop of vanilla ice cream and you are in dessert heaven baby! :) Thanks for the recipe..love it!

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

Reviewer:

CHIEFCOOKJULIE

Cooking Level: Intermediate

Living In: Midway City, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2008

Read it tried it "Great Recipe" didn't change a thing.

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

Reviewer:

Burnitup

Cooking Level: Intermediate

Home Town: Farmville, Virginia, USA

Living In: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

. I ended up with the crust and crumbs overcooked with half-baked apples underneath. From now on, I will stick with apple pie recipes that call for butter or egg mixtures between the apples instead of relying on cooking apple juices to help hold things together.

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

Reviewer:

AZAlyssa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2007

gone in ten minutes after it was out. I barely got a piece! I would suggest putting on as much of the crumb as possible because it was slightly thin.

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

Reviewer:

cmeroar123

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2007

I was so proud how well this pie turned out at Thanksgiving this year. I am a bit new to baking in general. I took picture of it I thought it looked so good! We served it along with some French Vanilla ice cream.

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

Reviewer:

Jenn T.

Cooking Level: Intermediate

Living In: Fair Oaks, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2007

My whole family loved this recipe. I used a mix of Jonathon, Fugi and Granny Smith Apples and it turned out great. This is my first time making this recipe which is like an apple crips and I will definitely make it again next year for the holidays. Everyone raved about it and ate every last drop. I didn't change a thing except I left out some of the crumb topping because the thought of all that sugar made my teeth hurt..

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

Reviewer:

Debbie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2007

This was OK. I cut down the spice as a reviewer indicated. It was still a bit too sweet and the spice overpowered the natural sweetness of the apples. The topping was very good. I think next time I will cut the spice to 1/4 and see how that comes out.

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

Reviewer:

MARCY333

Cooking Level: Intermediate

Home Town: Western, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2007

This was one of the less enjoyable apple pie recipes I've tried. There is WAY too much sugar and spices. It also could use some butter and flour to make the filling a better consistency. The temperature is too high and not long enough to cook the apples thoroughly. The crumb topping will burn if not covered until the last 15 minutes of baking. The only thing good about this recipe is the crumb topping is delicious. Do yourself a favor, stick with Grandma Ople's recipe, and use the crumb topping from this one.

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

Reviewer:

WONROSESHY

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2007

This wasn't awful but it was way too sweet. I didn't even use all the sugar it called for and it was just to much with the crumb topping. I like the crumb topping but that's all. I probably won't make this again with all the good recipes on here I'll find another recipe with less sugar.

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