Reviewed: Oct. 17, 2009

This was a good recipe -- easy to follow, beautiful presentation etc. I got many compliments on the pie, and did feel like a hot shot when people asked where I bought it. I gave this recipe 4 stars because like other reviewers mentioned, the addition of the allspice was a nice added depth of flavor, but maybe a little too heavy for my taste. I will definitely make this recipe again, just easing back on the allspice a bit.

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MrsDavis114

Cooking Level: Intermediate

Home Town: Morristown, New Jersey, USA

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Reviewed: Oct. 15, 2009

I got some many compliments on this pie!

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Tricia

Home Town: Portland, Oregon, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Oct. 12, 2009

This is a GREAT pie! I made my own crust and I used the suggestions and brushed with an egg wash and put it into the fridge while i was preparing the apples. I did not bake it. It really made a difference. I also cooked it covered for almost 1 hour. I like my apples really soft and it cooks away the liquid. Also, I baked it on my lowest rack in a glass pan and the crust was perfect.

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Susan

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 7, 2009

GO AHEAD AND PLAN ON MAKING 2 PIES AT ONCE IF YOU WANT MORE THAN 1 PIECE! ITS EXCELLENT! ONLY RECIPE I WILL USE FOR NOW ON..I did do a little different: Used 10 inch deep dish frozen pie crust and baked 10 min in 300 degree oven..used about 7 cups apples..increased flour/sugar little bit..no allspice or lemon zest..it was so good that I have to make it again 4 days later! I really pushed the apples down and piled the crumb mixture..looked like alot until it cooled and it was wonderful.

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Jackie

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Reviewed: Oct. 6, 2009

Awesome! I liked it so much when I made it yesterday as a pie that I now have two 9 X 13s (double recipe in each) in the oven as apple crisp!

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icare

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Reviewed: Oct. 6, 2009

I'm not a fan of apple pie, but I make it for my husband and kids. This recipe was so good I will not make it any other way now. It was a combination of apple pie and apple crisp. Very yummy!!!

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kerry

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Reviewed: Oct. 4, 2009

This pie was amazing!!

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Keri

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Reviewed: Oct. 4, 2009

After picking some fresh apples, I decided to try this recipe. This was so good and did not last long enough for seconds. I made the following changes after reading reviews 1: used frozen pie shell, and brushed it with an egg white. Bake it for 5-10 minutes, then proceeded with recipe. 2: Increased flour for pie filling to an even 1/4 cup. 3:Omitted lemon peel/zest. 4: using 'quick cooking' oats. Other than that, followed the recipe. Everyone LOVED this...I will be making it again for thanksgiving!

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SUNSHINEY1

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

It was WONDERFUL!

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BevFitz

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Reviewed: Oct. 3, 2009

This was a great pie! I had never made an apple pie before and was a bit nervous. I think I might of used the wrong kind of apples cus they did not shrink during cooking...they stayed piled high. I did use 3Tbs of flour and brushed my shell with egg and did not freeze. My crust still came out a little soggy but the pie was good. My son said he did not want a piece cus he said he does not like apple pie but ended up having two pieces. Very good..will make again

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love2cook32

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Sep. 28, 2009

I wasn't so crazy about the spice combo in this- I think the allspice gave it a flavor I wasn't expecting, but that's just a matter of personal taste; it's overall a pretty good recipe.I used about 6 1/2 cups of apples to fill the crust all the way, and added some extra flour to account for that. I also left out the lemon zest- I just wasn't in the mood for it. Note that if you use unsalted butter, you may want to add some salt to the topping(which you will probably notice anyway, when you're eating the topping while you mix it-it is so yummy!).

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Jenny S

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2009

This apple pie is absolutely delicious! Its a big hit for family and friends and I make it at every holiday. I gave it 4 stars because I did make changes based on other reviews.

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FiFi

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Reviewed: Sep. 10, 2009

Very good Recipe, first time I ever made a pie. I did cut the apples to thick butthat is my fault and not the recipes. I used the flaky pie crust recipe ofthis site as well and that went good with this pie. Will definitely make this again.!

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DanFiero

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Reviewed: Sep. 9, 2009

Perfect! I'm making it again tonight.

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ANABG

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Reviewed: Sep. 9, 2009

I found the last line of the instructions misleading - I thought the pie needed to be covered with the foil the whole time, but the topping came out totally uncooked and I wasn't really able to salvage it. It smells great and I'm sure it's yummy, but it doesn't look right. :(

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decker823

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Reviewed: Sep. 6, 2009

I made this for work and the reviews were beyond positive. I went to get a piece after putting out in the common area and it was already gone, 10 minutes in! I used a frozen deep dish pie crust and baked it for 5 minutes before putting the apples in. I made my topping in the food processor and it didn't have that oatmeal look, but it tasted wonderful, and browned nicely without foil on top. The only thing I omitted from the recipe was the lemon zest. I used Gravenstein apples that made a beautiful inside, firm and tasty without being mushy. 5 plus stars!

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Jodi

Cooking Level: Expert

Home Town: Charleston, West Virginia, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 3, 2009

This is a very attractive looking pie. I used the Harden Your Arteries Pie Crust for the bottom crust. I made no changes. I used Granny Smith apples because I like those best for apple pies. This took four really BIG granny smith apples. Cooking time was accurate, I did have to cover it halfway through with foil to keep the top from burning. After it cooled, I tried a second piece. I found it to be a little flour-y. I think if I were to make it again, I'd use tapioca or increase the liquid or something. It kind of takes away from the pie's flavor. Otherwise, this is a great pie. NOTE: I suggest you pre-bake your crust for about ten minutes, and prick it with a fork before you bake it. If you don't, your crust might turn out soggy. And noone likes that.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 8, 2009

this was great. my family is huge apple pie lovers and everyone eat it up.

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krys927

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Reviewed: Jun. 21, 2009

It was good, but I don't know what I did wrong. Maybe I should have added another tablespoon of flour to the chopped apples, like another reviewer suggested..? It came out with a whole bunch of juices! It was like someone poured water into the pie after it was baked. I used golden delicious apples.

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Katie

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Reviewed: Jun. 15, 2009

My husband absolutely loved this! Lemon zest in the streusel was fabulous. Try it! I thickened the filling additionally with 1 Tbsp. of quick tapioca as one reviewer recommended, but I think it made the pie too thick (I used granny smith apples). Next time I will make it just as the recipe says. I had to bake the pie an additional 30 minutes, but I am at high altitude, so that can be expected.

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