Reviewed: Mar. 14, 2006

I used a deep dish pie crust and made 1-1/2 times the amount including topping and it was delicious! I also added a little vanilla to the apples.

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COLE7626

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Feb. 22, 2006

I really liked it, but husband said it was no better than we could buy for $2 at the grocery store bakery, and I hate to admit it, he was right.

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Heidi-Anna

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Reviewed: Dec. 29, 2005

OK, I can only really rate the oatmeal streusel part of this recipe. I seriously cheat and use a frozen crust, canned apples (dressed up with more cinnamon, nutmeg and butter) and the topping. It makes a really tasty pie and somehow nobody ever knows that it's not fully homemade! Even my family (two are professional bakers) was fooled! I did make this pie fully according to the recipe once and the filling came out way too runny. Extra flour would have done the trick.

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AZTECR3INA

Cooking Level: Intermediate

Home Town: Oakland, California, USA

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Reviewed: Dec. 25, 2005

This was good, but not perfect. I really liked the seasoning in the pie, as I like a lot of flavor. Some may find the allspice a little strong, however. I felt like the topping was a little "much," and it seemed to overwhelm the pie. When I make it again I will reduce all the topping ingredients (especially the sugar) so that the apples are better highlighted.

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PAULABASKET

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Reviewed: Dec. 22, 2005

I had a few minor problems with this pie, but once I got them resolved, it was wonderful. I used granny smith apples, and the first time I made it, the filling was super runny and the apples were still way too crunchy for my taste. Still, my family liked it, so I made it again. The 2nd time, I mixed up the filling, adding a little more flour to the mix, and threw it in a covered baking dish and baked it until the apples were soft. Then I put it in the pie shell and followed the directions the rest of the way. It turned out awesome! I will make it again with golden delicious and I think it will be even better. Thanks for a great recipe!

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MamaBunch

Cooking Level: Intermediate

Home Town: Charleston, Arkansas, USA

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Reviewed: Dec. 10, 2005

I made this for Thanksgiving this year, and my whole family loved it. In fact, I've been asked to bring it again for Christmas!!

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Al

Cooking Level: Expert

Living In: Whitmore Lake, Michigan, USA

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Reviewed: Dec. 8, 2005

EXCELLENT! Came out perfect! I'll use this recipe again and again!

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Dnksmommy

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2005

My family was fighting over who got more of this pie. Next year I will have to make two. It turned out great.

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nataliej

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Reviewed: Nov. 25, 2005

My family loved this recipe! I made two of these (and one pumpkin pie) for 9 people and these two DISAPPEARED before I could blink. Sorry, pumpkin! I used Jonagold in one, Granny Smith in the other. I used some of the suggestions in the reviews (no lemon zest, 3 T. flour). I find Granny Smiths will stay too firm for my family's liking at only 40 min. baking, so for that pie I cooked the apple mixture for about 5 min. in a saute pan with 1 T. unsalted butter. Softened them just slightly enough to come out perfect after baking. YUM!

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LeeluDallas

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Reviewed: Nov. 24, 2005

I had planned on making my usual 2 crust apple pie and a sweet potato pie for Thanksgiving only to discover I only had two pie crusts. I chose this without any hopes it would turn out and so I threw it together as directed but w/o the lemon and allspice (had none)and sliced the apples thin and broke them up with my hands when tossing. This was gone within minutes of serving it and everyone raved, personally I'll never try any other Apple crumb pie...EXCELLENT!!!

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Gracehatter

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Nov. 24, 2005

This pie reminds me of an oatmeal cookie with apples! It is wonderfully flavorful, but for my son I will omit the nutmeg and allspice next time. I increased the flour to a heaping 1/4 cup and baked the pie at 360 degrees for 50 minutes. I used cameo apples also and they were the perfect sweetness. I didn't use the lemon zest and used Pillsbury's roll out dough. I will definitely make this again and again!

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mtnbiker

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Reviewed: Nov. 5, 2005

This is the BEST apple pie I've ever had! The streusel topping is perfect. I used two packets of Maple and Brown Sugar oatmeal (per another reveiwer's comments) for the topping and it was delicious. I thought it might be too sweet, so I slightly decreased the amount of sugar and it turned out just right. I also increased the amount flour in the topping to 3 level tbsp. and the filling was the right consistency. I also didn't use the lemon zest. This is THE apple pie recipe I will be using all of the time. I can't wait to make it for my family on Thanksgiving. Thanks for a great recipe!

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Stephanie Cruson

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Reviewed: Oct. 23, 2005

I had a bag of small MacIntosh apples to use up. I love apple pie but I also love apple crisp. So when I found this recipe that combines the 2 I was in heaven...and even moreso after eating it!! I made it for company and everyone wanted the recipe! I tweaked it according to previous reviews - increased the first amount of flour to a heaping 1/4 cup, reduced the Allspice to 1/8 tsp and omitted the nutmeg and lemon - but that is just according to our taste. Reduced temp to 360 and cooked for 50 minutes. It cut well and stayed together wonderfully. Warmed and served it with vanilla ice cream! Excellent!

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BBLUELINE

Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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Reviewed: Oct. 22, 2005

I only bake pies once or twice a year, but I like to make many of the same kind at once. Having said that, I found a few things with my second batch of pies that I would like to share. The crust does indeed go soggy and tends not to bake at the bottom, so for the second batch of 3 pies, I first brushed the frozen pie shells with lightly beaten egg whites before filling (it acts as a barrier and prevents the sogginess) and I also baked the pies at the lowest rack setting of my oven for 20 minutes at 425 degrees. Once I lowered the oven temperature to 375 degrees, I placed the pies back on the middle rack. I also used three LEVEL tablespoons of flour in the filling...I found the three heaping tablespoons recommended by other reviewers to be too pasty and two tablespoons to be too runny. I didn't have any problems with the apples not cooking through, but I sliced them very thinly because the lower sugar/water content in granny smiths tends to make them hold their shape and stay firm otherwise. It is a very good recipe and definitely worth a try.

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REDWINECHICK

Cooking Level: Expert

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 22, 2005

Very yummy pie! I used a deep dish pie pan, so I used about 6 c apples (and would probably use even more next time) with the same amount of sugar mixture and it was awesome. I also added some cut up caramels to the filling. Mmmmm. Definitely a keeper.

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RSTEINBRONER

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Reviewed: Oct. 21, 2005

This is just a fantastic recipe. I used a combination of sweet and tart apples, and it was a good balance. After slicing the apples, I cut them into smaller pieces. I used the "Shortbread Crust" from this website, and it was a great combination. I didn't use the lemon either. My only problem is that after the designated cooking time, my apples were still pretty crisp. We still ate it that way and it was delicious, but I'd like to try maybe steaming the apples until slightly soft in the microwave before mixing them with the sugar and flour mixture. I will be making this recipe again.

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 18, 2005

OMGosh!!! This was fabulous. I am not big on apples, but I LOVE pie; but have never made a good apple pie until now! My husband, who is an apple pie connoisseur also LOVED this. I made this pie to serve tonight for our second night of Sukkot (The biblical Feast of Booths/Tabernacles). Many of our neighbors came to fellowship with us and EVERYONE raved about this pie. There was none left. THe plate was licked clean!!! This one goes in the recipe box and will be used often. The only alteration I made was to omit the lemon zest, just did not sound good to me. Anyway, this is a must try!!! We love it. Thank you and God bless!

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joeyanna

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Reviewed: Oct. 1, 2005

My husband is an apple pie FANATIC, and I have been looking for a yummy and easy Dutch Apple Pie recipe, and I have found it! I made a few changes; no lemon zest (don't like it), added a bit extra flour (per previous reviews), and I ground the oatmeal to a fine powder in my coffee grinder (didn't want whole oats in there). I've made it three times and gotten it almost perfect! I say almost because I can't seem to get the apples tender enough. I've added to the cooking time by about 15-20 minutes and experimented w/ different apple types (tried Jonathan and Jonagold), and still a little too chewy. No complaints though that I will have to keep on experimenting! My husband says it's the best he's had!!

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dandyell

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Reviewed: Oct. 1, 2005

Tasted great. I made 2 pies out of all that though!

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JANINE23

Cooking Level: Expert

Living In: Stratford, Ontario, Canada

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Reviewed: Sep. 21, 2005

Wow, this is great! I incorporated a number of suggestions. I used a whole wheat pie shell (my suggestion!), 5 granny smith apples (just under 3 lbs), 3 heaping tablespoons of flour, only 1/2 cup sugar with the apples, and I omitted nutmeg and added 1/4 teaspoon each clove and ginger. I was sure when I tried to pile the apples into the shell that this recipe would fail! I had to carefully stack them into the shell and it just seemed wrong. Then, oh my goodness, trying to add the topping was even more difficult. I gingerly packed it around the side and sprinkled the top. I had to bake for an HOUR! Taking the foil off for the last 15 minutes. So, too many apples perhaps? or maybe granny smith are too dense? Regardless, it came out soooo delicious and I will defintely make it again. I will try a combination of apples and perhaps cut down to 4 apples/2 lbs. But maybe not, because this is the best apple pie I have ever made!!!

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