This tasted much better than I thought it would. Was easy to make and not too sweet, just right! It's a keeper.

this recipe is perfect and easy. I had to add a little more flour to the dough, but I think it was an error I made, and not the recipe. Overall, definately a great recipe and very easy.

I can't do pastry well but this is the best. It's like a pie you can cut like a cake. The crust was great and my family loved it. Hands down it's the best.

This is an excellent recipe, however adding 1/8 teaspoon of cream of tartar to the flour with the salt improves the texture of the crust. We like more spice so I added 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. I used splenda instead of sugar and could not tell the difference.

If the recipe is followed as directed, it will turn out good! It isn't real sweet, which is the way we like it, so if you want yours to be REALLY sweet, add more sugar.

I made a few small half pies by making circles out of the dough and then folding it in half around some of the filling. Turned our beautifully and taste great! came out short on dough and with lots of extra apple filling, so I cooked it with pork chops for dinner. Turned out better than inagineable!

simple and good, but not that unique

I make these as cupcakes. Sometimes I use cherrys and blueberries in place of apples and omit cinnamon, nutmeg, etc. They come out a little sloppy but still taste great.

Great recipe! I used half mackintosh and half granny smith apples and the taste and texture were perfect. I really liked the crust- will make this again.

I'll never make a round apple pie again. I typically bake for a crowd anyway and this was perfect! My family went nuts over it. Thanks for the recipe.

wonderful recipe- really easy and really good. The crust is amazingly easy to work with.

great crust recipe. the apple mix may need a bit of flour to thicken it up.

This was pretty yummy! I actually thought it was a little bland at first, but the next day it tasted even better. I did like another reviewer did and instead of rolling out the dough, I just patted the dough in the bottom of the pan, layered the apples, then put the rest of the dough in pieces over the top. I also crushed some cornflakes and put them on top of the dough before putting the apples on, and I did the apples first and then let them sit while I made the dough, and poured the syrup that was in the apple bowl over the apples before putting the dough on top. I sprinkled cinnamon and sugar over the top (next time I will dab some butter on top as well) and into the oven it went! Definitely better warmed up the next day with some ice cream and caramel sauce!

Very tasty. The crust was very flaky. I don't know that I would call these bars though, but this is a very good alternative to apple pie. My family loved it.

The crust was crispy. Love the crust but the apple was alittle sour although i follow the recipe. Maybe I should add more sugar to it. Will try again

My family and I love this recipe and so did everyone who has had it. Other than the logistics of manuevering the dough into a 9x13 I found the dough itself to be easy to work with. What dough isn't a pain to get into any pan perfectly? I made sure that both layers of dough were over-lapping the pan and then I just pinched and tucked it under itself. Any excess I cut away, rolled out and used a leaf or apple shaped cookie cutter and laid them on top for decoration. The 9x13 size makes it easy for family functions because you only have on pie to carry versus 2-3 individual pies. We love and I make it frequently. I think I'll make it now.

Very good. As did others, I had trouble working with the dough. My solution is to roll it out a bit then smoosh half the dough into the bottom of the pan, add the filling, and then place the rest of the flattened dough in pieces on top. It leaves a lot of "cracks" but I choose to view it as a more "rustic" look. Besides, this tastes so good, we're too busy gobbling it up to worry about how it looks!

The first time I made this I had a really hard time with the dough. The second time I wrapped the very wet dough in wax paper and refridgerated it for about an hour and it rolled out much better. Also, make sure you use a crisp apple otherwise it tends to be a little mushy. I also used an almond glaze on top.