Reviewed: Oct. 8, 2007

I wanted to try something different, and this sure was. I did not care for this recipe.

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Jamie

Cooking Level: Intermediate

Home Town: Guilderland, New York, USA

Living In: Rotterdam, New York, USA

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Reviewed: Sep. 17, 2007

My familly loved this recipe even my husband who is not a huge fan of apple pie loved it! I did notice that after 10 min. of baking that the crumb topping was starting to burn. I covered the entire pie with aluminum foil and cooked an additional 35 min. The crumb topping stayed intact and did not turn to goo like other reviewers reported.

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Amy P

Cooking Level: Intermediate

Home Town: Sturgeon Bay, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 14, 2007

Delicious recipe, but watch out on the cooking time (all ovens are different and the top of our pie got a little burnt) and also how many apples are put in the dish (we got a little too much water from the apples). Overall, very good recipe.

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Lori Tvaroch

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Reviewed: Apr. 7, 2007

This one is always a hit. I use several kinds of apples, usually red delicious, green, and gala. The different flavors each apple brings helps bring out the spices in the pie. I also add about 1/2t. of nutmeg and a bit more cinnamon to boost the spice. The pie is especially good the next day after chilling in the refrigerator. And the crumb top really adds an enjoyable texture to an already great pie.

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A.J.

Cooking Level: Intermediate

Home Town: El Dorado Hills, California, USA

Living In: Washington, D.C., USA

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Reviewed: Mar. 25, 2007

This was very easy to make and smells fantastic while baking!

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Sarah C.

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: New Milford, Connecticut, USA

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Reviewed: Jan. 4, 2007

i do not have the best luck with pie recipes, so maybe the problem is me and not the recipe... BUT i made three of them to give to my boyfriend's coworkers for thanksgiving and they looked DISGUSTING! they tasted okay... a little bland if you ask me. i would keep looking for another recipe.

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HANNAMFROST

Cooking Level: Intermediate

Home Town: New Smyrna Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jan. 2, 2007

I took the advice of some others and baked this pie at 400 degrees for 35 minutes, then added the topping for the last 10 minutes. It is more like an apple crisp than an apple pie, but really delicious!

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Bridget

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Reviewed: Dec. 2, 2006

Almost two cups of sugar on top of a few apples?! If you like the taste of apples in your apple pie, this recipe requires a few changes. Too much sugar and too heavy on the spices for my taste.

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ddaymom

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Reviewed: Nov. 29, 2006

This pie filling was terrific. I sliced the apples super thin so that they were very soft after cooking. I also added a couple tsp. of flour to the mixture as some suggested. I used dark brown sugar in the crumb topping which made it ugly, so next time I would use light brown. I will also go a little lighter on the amount of topping because it was a little too sweet for my taste. But, overall it was really good and everyone liked it.

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MEGWEST

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Reviewed: Nov. 27, 2006

This is my first failed pie! I was SO sad! I followed all the suggestions including adding flour to the apple mixture but I still had a TON of liquid pouring out of this baked pie. The spice was WAY too much. Cut back on that cinnamon. It was so bad I don't even think I'll try this one again.

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Cookin4Six!

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Birch Bay, Washington, USA

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Reviewed: Nov. 25, 2006

This pie is a hit every time I've made it!

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GYPSYMISSY

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Reviewed: Nov. 25, 2006

I made this for Thanksgiving, and I will second what others have said on it. It should be baked at 400. Even then, the crust and topping does seem to get very dark, but not enough to ruin the flovor and taste of the pie. This pie is very good. I t is rich and sweet. I used 6 apples. The pie was very full initially, but don't worry, it settles down as it cooks. One of my favorite apple pies!

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Caitlin

Cooking Level: Intermediate

Home Town: Hubbardston, Massachusetts, USA

Living In: Riverton, Utah, USA

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Reviewed: Nov. 24, 2006

It was really good... but whoa cinnamon! I decreased the cinnamon to about 1/2 Tbsp in the apple mixture, and only 1 tsp in the crumb topping, and it was still very cinnamon-y. I liked it, as did everybody at Thanksgiving!

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Jenny W

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 19, 2006

Made this yesterday and thought it was excellent. I did cut down on the sugar though.

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Lew

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Reviewed: Nov. 13, 2006

This was so good I did not change a thing.

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ANGELDOE

Cooking Level: Expert

Home Town: Caldwell, Idaho, USA

Living In: Vernonia, Oregon, USA

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Reviewed: Nov. 9, 2006

My family really enjoyed this Apple crumb pie! I did do 2 things different and that was after I baked the pie for 35 mins I then added the Crumb topping and baked it till it was golden and Yummy!! Also I baked it at 400 instead of the 425! This is going to be a Keeper! Thanks for the Great Recipe!

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Mandy

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Reviewed: Nov. 4, 2006

Though very delicious, I have to only give this recipe 4 stars as I had to make quite a few changes. I only used 5 apples and that was still WAY too many. Try using only 4. Second - cook it at 400 degrees for a perfect crust. When you first create it, the pie will appear really ugly but dont be afraid to pile it high as it bakes down really nicely. Also you really need to add flour to the inside so is holds together nicely. I only had a gram cracker crust but that worked out fine. I used the suggested brown sugar/white sugar mix for the center as well. YUM! This will be my staple apple pie recipe.

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KKB18

Cooking Level: Expert

Home Town: Oxon Hill, Maryland, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 2, 2006

I have made this at least 10 times. If you don't like things too sweet or cinnamony just reduce these ingredients a bit. I always cover the crust edges so they don't burn and reduce the heat towards the end and add a little extra time (to make sure the apples are well cooked) Everyone always fights over the last piece of this. Wonderful pie!

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Maine Cook

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Reviewed: Oct. 26, 2006

Tasted good, but didn't plate well. In my opinion, the apple mixture needed some flour to thicken up the juices. May use again but would add flour to apple mixture.

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Pamala

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Reviewed: Oct. 20, 2006

Definitely wonderful! The best apple pie I have ever made, and I have been cooking for a lot of years. I did cut down on the cinnamon, and I ended up with one very deep dish pie and six largish tarts. They liked the pie the best because it had more apples. I used MacIntosh which went a bit soft, but tasted great. In future I will use this recipe to make all my apple pies and tarts.

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