Reviewed: Nov. 22, 2006

I have made this pie several times but I guess I didn't rate it. I love this Pie, my only change is that I reduced both sugars since the original recipe was a little too sweet for me.

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Cindy

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: West Jordan, Utah, USA

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Reviewed: Nov. 10, 2006

Very good pie! Skipped lemon zest, otherwise followed recipe. Thanks.. Lekker!

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dutchlover

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Reviewed: Nov. 1, 2006

I have made this pie so many times and every time it is a hit! HIGHLY RECOMMENDED!!

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Taylor

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Reviewed: Oct. 23, 2006

I loved the topping, it was more like an oatmeal cookie topping than streusel to me! Awesome and easy recipe!

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lmsteelmon

Cooking Level: Intermediate

Home Town: Linwood, Michigan, USA

Living In: Howell, Michigan, USA

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Reviewed: Oct. 20, 2006

If I could give this a 10 I would! I made two pies at the same time, and both were gone in a matter of a few days! I omitted the allspice and lemon zest b/c I just didn't have it. I brushed egg white on the bottom of the piecrust, and instead of freezing, baked for about 5 minutes. Followed the directions in the recipe for the filling and the topping. EXCELLENT! Better than my regular apple pie!

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SCITTI45

Cooking Level: Beginning

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Reviewed: Oct. 9, 2006

This was incredible! But I actually made this as an apple crisp rather than an apple pie. I made 1 1/2 times the apple filling, and kept the amount of topping the same. The spices in the filling are outstanding, and the lemon zest in the topping really makes it taste special. This is going to replace all of my apple recipes.

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SALLYCAT

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 4, 2006

Sooooo good! I used an 8" frozen whole wheat pie crust. I left the skin on the Jonagold apples (color + fiber) and diced them so they would cook. Based on other reviews I used 3 Tbsp. of flour with apples (and they seem not too runny) and reduced the crumble topping by 1/3 (due to smaller crust). I couldn't wait for the pie to cool all the way so I snuck and piece and mmmmm how good! Definately going to use this recipe again.

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LenoreRockchild

Cooking Level: Intermediate

Home Town: Hays, Kansas, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 1, 2006

This was a very good recipe. I think that baking the apples in the crust before adding the topping is a good idea. It prevents the topping from getting over done! I was missing two ingredients, but it turned out very good. I did not have the nutmeg, so I used more cinnamon. I also was missing oats, so I added 3/4 of a cup more of flour to the topping. I had made dutch apple pies before with just a flour/sugar/butter/cinnamon topping...it was good! Thanks for your recipe.

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SUMRFUN1

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2006

This is the best!!!! My husband makes it for my birthday every year! YUM-YUM

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Barbara P.

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Reviewed: Sep. 26, 2006

I make many apple pies in the fall to freeze for winter use. My husband picked up a bushel of Cortland apples for me...and I decided to try a new recipe. Am I glad I did. This was a great alternative to the traditional two-crust pies I freeze. The Cortland apples held up well and had a great flavor. I liked the topping as directed; next time I may add some pecans for a little more flavor, though.

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JOYCE_NIELSEN

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Reviewed: Sep. 25, 2006

Delicious! I brushed the bottom of the frozen crust with egg whites and baked it on the bottom rack for the first ten minutes per the suggestion of others. Thanks for a wonderful recipe!

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dmp828

Cooking Level: Expert

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Reviewed: Sep. 23, 2006

Very very good dutch apple pie! My family absolutely loved it too! Next time that I fix this pie, I will use less oats though and leave it in the oven for about 10 minutes longer.

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Shannon74079

Cooking Level: Expert

Home Town: Ganado, Arizona, USA

Living In: Stroud, Oklahoma, USA

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Reviewed: Sep. 22, 2006

Great, but needs more apples and less sugar

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Jenifer

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Reviewed: Sep. 12, 2006

I didn't have any nutmeg on hand, so I substituted ground clove (and also omitted the lemon zest). This pie was a huge hit with my family!

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lauramich

Cooking Level: Intermediate

Living In: Columbia, Missouri, USA

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Reviewed: Sep. 4, 2006

I wanted to make the apple pie recipe on the Splenda bag but didn't have two crusts. I used that recipe for the Splenda pie and substituted top crust with this oatmeal topping using 1/4 c. of Splenda brown sugar blend instead of regular brown sugar. It was delicious!

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annsmom

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Lakeland, Florida, USA

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Reviewed: Jul. 5, 2006

I receieved great compliments on this pie. I added extra flour as suggested, the filling turned out great. I didn't have a lemon available, the pie tasted great without it.

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BAKKER00

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Reviewed: Jun. 24, 2006

Easy to follow and delicious. Very fragrant and a hit at Thanksgiving!

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mommapapke

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Reviewed: May 15, 2006

LOVED it! I jazed it up a little by adding about 1/2 cup of sour cream to the apples. I then diluted and added a couple tblsp cornstartch, and a few extra tblsp flour, just so that it wouldn't be too mushy. Very tasty! :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Apr. 19, 2006

This pie was really good in flavor, but it made my crust and topping alittle soggy. Really good though!!!

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BLUEM00N13

Cooking Level: Intermediate

Home Town: Pace, Florida, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 9, 2006

I used home jarred apples I had on my shelf instead of fresh. I did not add allspice, but used a little extra cinnamon and nutmeg. The crumb topping turned out great although I had about 1/4 cup too much. I wll make this pie again and reduce the topping.

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CookinCrystal

Cooking Level: Expert

Home Town: Atlanta, Illinois, USA

Living In: Dunlap, Illinois, USA

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Dutch Apple Pie with Oatmeal Streusel

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