Reviewed: Apr. 18, 2013

Lord this is SO good! I have to admit I was skeptical while I was making it. I have never used nutmeg or allspice in pies before, but I decided to follow the directions. Now here it comes: 3 things I did differently - I didn't use the lemon zest, and I used more apples than the recipe called for, and I used at least 2 tablespoons of cinnamon. Other than that I followed it as written. I did have to bake it longer - about an hour on 375 (after the first 10 minutes), and some of the apples still had the slightest hint of a crunch, which isn't a bad thing. I had many apples that needed to be used, so I mixed Grannies, Jonagolds (my favorite baking apple), and Honey Crisps. Oh I'll be making this one over and over again. Thanks so much for sharing!

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Reviewer:

barb

Reviewed: Apr. 13, 2013

I followed Barb's suggestions and it turned out perfectly delicious!

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Reviewer:

brimarie14

Cooking Level: Beginning

Living In: Fort Mcmurray, Alberta, Canada

Reviewed: Mar. 19, 2013

Made two of these pies and followed the tip to put a rounded 1/4 cup of flour in the pie and to leave out the lemon zest. Instead of using nutmeg and allspice, I used the same measurements for apple pie spice since that is what I had on hand. I also used butter in the pie and margarine in the streusel topping. The pies turned out wonderful! This recipe has been added to my personal collection with recipes I have gotten from my mom and two grandmothers. You won't regret making a pie following this recipe.

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Reviewer:

JOCIADAM

Cooking Level: Expert

Home Town: Carlisle, Kentucky, USA

Living In: Hillsboro, Kentucky, USA

Reviewed: Mar. 11, 2013

I have used this recipe several times and it is foolproof and perfect. Yummy. I will be baking another today!

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Reviewer:

Hannah.Hawk

Cooking Level: Expert

Home Town: Monroe, Michigan, USA

Living In: Heidrick, Kentucky, USA

Reviewed: Feb. 18, 2013

Followed recipe exactly, this was a great pie!

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Reviewer:

Amy

Cooking Level: Expert

Home Town: Riverside, Rhode Island, USA

Living In: Providence, Rhode Island, USA

Reviewed: Feb. 8, 2013

This apple pie was amazing! My son requested for his birthday pumpkin or apple pie, so I made the pumpkin and decided to try something new for the apple pie. I have never made a great apple pie..... till now! This was delicious. I did not add the lemon zest (did not have) and next time I will add tapioca (which I did not have today either)as I always add that to help thicken friut pies. Other than that,I followed as the recipes states and it was perfect. Thanks for sharing!!

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Reviewer:

B&CsMom

Reviewed: Jan. 26, 2013

this turned out great!...sooo love the streusel topping!

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Reviewer:

berdet

Cooking Level: Expert

Living In: North Royalton, Ohio, USA

Reviewed: Jan. 12, 2013

This pie was pretty good. I used Golden Delicious apples which, I usually love but, I would have preferred a more tart apple with this recipe. I didn't have any problems with a runny filling like I've had in the past with other recipes so, I thought this was great. I did like the oatmeal streusel topping but, I think I just prefer a regular crust. That's just me though. All in all, a good apple pie recipe that I will probably use again. Thanks!

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Reviewer:

ckrey83

Cooking Level: Intermediate

Reviewed: Jan. 4, 2013

I really like this topping but my husband prefers it without the oats, so to each their own! It always turns out great.

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Reviewer:

breonnew

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Reviewed: Dec. 19, 2012

I should have demonstrated some restraint when pouring the topping onto the apples, but I have a weakness for streusal and wanted to capture every last bit! Since I used it all I had a mound of crumb topping that was too dry atop my apples. Next time I would reduce the amount of oats/sugar a bit and keep the butter measurement as specified. I did not have issues with excess liquid; I leave my pies in tact overnight prior to slicing into them. It gives the juice a chance to soak back into the fruit!

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