This was an interesting recipe. I definitely agree with other reviewers about the need for additional spice. I used 1 tsp cinnamon, 1/2 tsp allspice, and 1/8 tsp nutmeg in the crust; 1 tsp cinnamon, 1/3 or so tsp allspice, 1 T. white sugar and 1 T. brown sugar for the apples. We're cinnamon freaks, so that might be a bit much for others. I followed the advice of earlier bakers and only softened my butter rather than melting it; I ended up having to press my batter piecemeal into the pan to create the top crust. As the recipe specified, I didn't put in a bottom crust, and while it definitely made things easier, it was a bit odd when people ate it. In some ways, this was almost a cobbler rather than a pie. It's a nice change, though, with a couple of minor additions - and a lot easier than wrestling with pie crusts! Thanks for sharing the recipe.
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