Reviewed: Feb. 10, 2009

I've made this twice, first time I did not use the parchment paper and the edges were over cooked, second time I used the paper and it was much better with a golden color. I used splenda in place of the sugar and added just a dash of nutmeg also.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2009

Excellent pie! I didn't use the parchment paper, instead I lowered the heat to 400* for one hour. This pie has a perfect blend between tart and sweet. I will use this recipe over and over I'm sure. Thanks for sharing this recipe!

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SHELLEY61

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Reviewed: Jan. 3, 2009

This pie is incredible!! Although I don't wrap it in parchment paper, it's still the most delicious apple pie my family has ever tried. I received many compliments after making this at Thanksgiving this year. Considering my husband's mother is quite the baker, I know this is a testament to the trying a pie based on the reviews that were written on your site. Thank you! mpliments at my Thanksgiving meal

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8s Enuf

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Dec. 8, 2008

Never having made a pie with a topping, I was unsure how to put the topping on. It was very sticky and I kind of just globbed it on there the best I could. It looked messy but was DELICIOUS!

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KIWILUST

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Reviewed: Dec. 7, 2008

This pie was DELICIOUS! I used another recipe for crust (the baking powder one here on All Recipes), and the crust was just pretty good. The filling and topping were simply out of this world delicious! I used 4 granny smith apples and one pippin, and added extra cinnamon (on accident, but it worked out well). Otherwise, I followed the directions as stated.

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BURTMOMMIE

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Reviewed: Nov. 28, 2008

I love this recipe! It's easy and one of the best pies I have tried/made. I tweaked a few things. I used 6 Macintosh apples, added 2T. more sugar to the apples, and to the topping I added 1t. of allspice - I like the holidays spicey. It was gone so fast I have to make another.

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David Todd

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: South Milwaukee, Wisconsin, USA

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Reviewed: Nov. 26, 2008

I like my apples to just melt in the mouth, so I used Gala apples instead. I also omitted the lemon juice. The first time I made this, I forgot about the parchment paper part and 45 minutes into baking I took it out of the oven worried that it was burnt. It came out perfect. The second time, I did the same thing except I did the parchment paper part and baked it the whole hour. I think it looked better the first time. It was a little more burnt the second time, so 1 hour is too long. The crumb top kinda melts in the parchment paper and looks a bit unappetizing. The crumb top stays together and looks nice without the parchment paper step, so I also recommend 45 minutes of baking without the parchment.

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Jadetran

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Reviewed: Nov. 20, 2008

Great Pie! I have been looking for an easy recipe that makes a great pie. Stapling the paper helps it to keep it closed. DO NOT USE PAPER BAGS! Those are not designed for baking, parchment paper from the grocery store,(found next to the wax paper) is what you need. Make sure that your parchment paper bag is just large enough for the pie, any larger and you run the risk of it touching the sides or grates and fire may erupt. Cookie sheets are a must. I used McIntosh apples, and the pie was great, next time I will use granny apples.

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MissyMayI

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

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Reviewed: Oct. 13, 2008

VERY GOOD - DOESN'T HAVE TO BAKE FOR 1HR THOUGH{CRUST A LITTLE TOO DONE} I'D SAY 45MIN - DID NOT USE PARCHMENT PAPER - CHEATED, USED FROZEN PIE CRUST

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ettenyl

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Reviewed: Oct. 4, 2008

very easy with the parchment paper

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may

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Reviewed: Sep. 21, 2008

The topping was way to buttery and the flavor was not the best .

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countrycooker67

Cooking Level: Expert

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Reviewed: Sep. 15, 2008

This was the first apple pie I've ever made. It was great! My hubby loved it. A few things I did: I did not use parchment paper and it turned out fine, I used 2 granny smith and 2 Gala apples so it was not so tart (I don't like them that tart. I won't use any granny smith next time though. I didn't measure out my cinnamon, I like it alot so i used more. When I sliced my apples I would put a layer in the pie crust and sprinkle the cinn., sugar, flour mix ontop and repeat after every layer of apples. I one thing I had a problem with was the topping, when I mixed the butter, flour and sugar it turned into a paste or really wet dough so I used a lot more flour and sugar to get it to be a little more crumbly. All in all it was very good and I will be making this one again. Thank you

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Toni Dvorak

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Reviewed: Aug. 24, 2008

I am from Guatemala, and I had never done an apple pie before... This is absolutely incredible. Easy, tasty and just great. I combined it with the Never fail pie crust II from this website and the results are amazing. I definitely recommend it. P.S. I didn't need to cover it as the recipe suggests, and the egg adds to the color of it.

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jumarovo

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Reviewed: Mar. 2, 2008

This pie turned out SO good! I followed the recipe, but I did NOT bake it inside parchment paper. I simply stuck my pie in the oven at whatever temperature the recipe said to and I baked it for about 50 minutes. I would definitely use this recipe again!!

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Emma

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 8, 2007

The pie itself was good not great. And the topping was awful. It cooked up like a sugar glaze or something, it had like a hard shell when it was done.

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Davina

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Nov. 5, 2007

Anytime you bake apples and cinnamon together you can't go too wrong, but this recipe isn't my favorite. The topping isn't crunchy like most crumb toppings, and there seems to be too much flour that just doesn't incorporate into the filling. It's not awful, it's just not awesome!

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KirklandCook

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2007

Just made this today. Recipe is true to it's name, it definitely tastes like something you'd find in PA Dutch country. My pie didn't exactly look like the picture :( and I think it could have used maybe one or two more apples, because my apples really cooked down. Also, I did not cook it like the recipe said, I used no parchment and cooked it on 450 for 10 minutes then lowered it to 350 for 35 minutes, because it was very similar to a breakfast apple pie recipe I made recently. Very rich!

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Karen in Florida

Cooking Level: Expert

Home Town: Sykesville, Maryland, USA

Living In: Miramar, Florida, USA

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Reviewed: Oct. 29, 2007

This was so good!! I used Fuji apples and left out the lemon juice. I didn't have a pastry tool though to cut in the butter. I soften it a bit and used and potatoe masher. Next time I'll skip the crumb topping and just do a regular one. I don't think it came out quite right. But.... the apples inside were to die for!

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JENNYREBECCA

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Reviewed: Oct. 11, 2007

This pie was a big hit with guests at a party I brought it to. Yes, it is tart. I happen to like my pies a bit tart to balance the sweetness. If you don't, I'd suggest reducing the lemon. I sliced my apples pretty thin, and when the pie was baked, they were mush (but YUMMY!) Perhaps next time, I'll slice them at least 1/2" thick. The topping ends up like a chewy shortbread cookie, and it is very satisfying. If you like gooey, sweet/tart pies, this is the recipe for you. My favorite pie is strawberry/ rhubarb, and usually I think apple pies are boring. This one is a standout!

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Katy Heinlein

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Reviewed: Sep. 28, 2007

This is the first (and only) apple pie I have ever made! It was simple, quick prep and came out amazing! My boyfriend, an apple connoisseur was very impressed! Here are my modifications: -3 smaller Cortland apples -2 Granny Smith -pre-made graham cracker crust -1/2 cup sugar TOTAL (1/4 cup for mix, 1/4 cup for topping) -For the topping I used 1/4C sugar, 1C flour, 1C butter to double the recipe (it didn't seem to cover the entire pie the first time) -1 piece of parchment paper loosely placed over the pie and gently folded under the pie plate, this is not tight at all (the paper browns but has never burnt!) I use the 3 sweeter apples in place of extra sugar, so the reduced sugar doesn't really change the taste of the pie. The topping and the mixture come out so tasty!

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