Reviewed: Jan. 15, 2009

Not impressed. Whole recipe is bland... and I followed suggestions from other reviewers. Gave it one star because it was easy.

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MARYLOU8

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Reviewed: Dec. 25, 2008

I really enjoyed this pie. the only thing I would change is to use more sugar when tossing the apples. I certainly plan to make this pie again and again.

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Serena

Cooking Level: Beginning

Home Town: Edison, New Jersey, USA

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Reviewed: Dec. 3, 2008

I greatly enjoyed this recipe and will make it again. I took it to a Thanksgiving dinner and it was the first to go. I made a couple of small changes. I threw nutmeg in with the cinnamon. Next time I might add some apple pie spice also. I also use a Pillsbury pie crust in the bottom of the pie plate simply because I already had it. Finally I used half sugar and half brown sugar. Good consistency and nice flavor. Thanks.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Dec. 1, 2008

Delicious! I softened the butter instead of melting it. I added 1 T. cinnamon, 1/4 tsp. nutmeg, 1 tsp. vanilla, and 1 T. brown sugar & 1 T. white sugar to the sliced apples. Also added cinnamon to the topping. It was very good & I think you could reduce the sugar in the topping -- it's pretty sweet.

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REBECCA JO

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Mateo, California, USA

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Reviewed: Nov. 23, 2008

Great recipe I have made for years. The original recipe calls for 1 cup of chopped walnuts mixed into the crust. It adds a great flavor and crunch.

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mickey

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Reviewed: Nov. 8, 2008

SURPRISE! This is easy and delicious. I used a bottom crust and instead of cutting and fluting it, I folded the draped pastry up and over some of the Swedish 'crust', making almost a giant dumpling. It baked beautifully with the pastry crust keeping the apple juices inside. I added a little brown sugar mixed into the apples and used ground clove sparingly in the Swedish crust. The only other change I would make is to use about 1/2 tsp. of almond extract, if any. One tsp. was too much.

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Bard

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Reviewed: Oct. 17, 2008

Would make this again. I use cortlands in ours.

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Faith

Cooking Level: Expert

Living In: East Providence, Rhode Island, USA

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Reviewed: Oct. 13, 2008

Easy enough for my 14 year old daughter to make, great enough for the pickiest apple pie eater I have evr met. I followed a combination of other reviews' suggestions. This one is definitely going in my recipe box!

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Carly3548

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Reviewed: Sep. 29, 2008

What a great recipe. I was looking for an easy apple pie recipe and came across this one. I love it. I did as others suggested and added 1 TBSP brown sugar, nutmeg and cinnamom to the apples. The apples were still a little tart, so next time I make it, I'll add more sugar. I think using apple pie spice would be great too. I also used the brown and white sugar in the topping. It was crunchy, chewy.......and so yummy!! I'm making this instead of apple pie for Thanksgiving this year!!

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JeannieChu

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Reviewed: Sep. 26, 2008

Loved this! Much simpler than messing around with a crust for traditional apple pie. Although traditional apple pie will still have its place, this is much easier and delicious. My husband was quite impressed as were all three kids (ages 7, 5 and 2). I did add half brown/half white sugar to the apples along with cinnamon. I made the topping with half brown/half white sugar also and added a little almond extract as another reviewer suggested. Making it again today to take to my brother and sister-in-law as they just moved to a new house so we'll see how they like it.

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ANNYBER

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2008

This is really yummy!! I used Macintosh apples because we picked them fresh. I also cut the butter down to one stick (1/2 cup). The best part is that it is so easy to make! You can just whip it up before dinner to serve warm afterwards (with vanilla ice cream, of course!)

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marcy

Cooking Level: Intermediate

Home Town: Lehigh Valley, Pennsylvania, USA

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Reviewed: Sep. 17, 2008

All around great pie for a college student with limited cooking supplies/resources/experience. I have replaced some of the flour with oats when I have them on hand with a fair bit of success.

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Jennifer

Cooking Level: Beginning

Home Town: San Diego, California, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Aug. 24, 2008

As many other reviewers did, I adjusted the recipe to add flavor. Tossed 6 very thinly sliced apples with sugar & cinnamon, and placed in two pie plates (one 9-inch and one smaller, 7-8 inch). For the crust, I used 2/3 c. white and 1/3 c. brown sugar, 2/3 c. flour and 1/3 c. graham cracker crumbs, just-melted butter (closer to softened than liquid), nutmeg, and cinnamon. I had enough topping to spread over both pies (thinly), and cooked them together for only 30 min. The apples were very soft (almost like apple sauce), the crust was crunchy, and it was perfect-- not too sweet, not too tart-- and I have enough for home *and* to take to work. Thanks!

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MsMellie

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2008

This was by far the best apple pie I have ever had. My husband is Swedish and he is hooked!! Great recipe!!

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stargazer4081

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Reviewed: Jul. 3, 2008

This is a five star recipe if you read all the reviews. Thats what I did. I then combined the winners and the result was a huge hit last night. Since it was more like a cobbler and my group was 10 I used a rectangle casserole pan and 1 1/2 times the recipe. My pan was an 8x9 with probably a 1 1/2" side. If you use a 9x12 pan you need to double the recipe. For apples. 7 medium granny smith. I peeled sliced and dropped along the way into a bowl of water and lemon juice. This keeps the apples white while you peel. I mixed 1 tablespoon white sugar, 1 tablespoon brown sugar, 1.5 tsp cinnamon, 1/2 tsp nut meg. After draining and drying of a bit of excess water with a paper towel from the apples I sprinkled and glazed them with the mixture and poured them into a bare pan. For topping the trick is to not over melt the butter. Just soften the butter. Wisk 1 egg, 1.5 cups flour, 3/4 cup brown sugar and 3/4 cup white sugar. Add 1 tsp cinnamon and 1/5 tsp nutmeg. Mix these altogether. Since the topping is not pourable just a large clump at a time of topping and then spread as evenly as possible over apples. It will spread out perfectly while baking. Bake at same temperature and time or until golden brown. The top comes out crispy. Since there is no pie shell you don't need to treat your casserole pan with butter or oils. Every drop comes out of the pan without sticking. Treating it would just make the dish too buttery. It was wonderul and devoured. It was better than a cob

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northlake-kat

Cooking Level: Expert

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Reviewed: Mar. 16, 2008

I love this recipe!! I made a mistake and put a pie crust on the bottom and it was just wonderful.I also added 1 teaspoon light brown sugar and used 6 apples. I love the cinnamon crust. The only thing is that it doesn't cook in 40 to 50 minutes. It took me 1 hour and 15 minutes so it would be crunchy. But some ovens are different than others. I have a new oven that seems to take about 10 minutes longer to cook things.

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ROSETREKY

Cooking Level: Intermediate

Living In: New Bedford, Massachusetts, USA

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Reviewed: Mar. 14, 2008

This was good. I made it with half Granny smith and half Fugi and it tasted great. It was still tart, but it's complemented well by the crust. I also put a thin layer of crust on the bottom and it turned out beautifully!

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AnnaFab

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Mar. 6, 2008

OMG thank you for this, it is soooo easy and my grand daughter (an apple pie nut!) loves it. I do put a little cinnamon in with the apples, as well as brown sugar instead of white sugar to toss. ANd I substitute half white and have brown sugar for the topping. Thank you for sharing this tasty, fast, and easy recipe!

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SoftnSassy

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Grayling, Michigan, USA

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Reviewed: Feb. 29, 2008

I made this with half brown sugar and half white sugar. I also added a pinch of ground cloves and nutmeg to the topping. It turned out great - not too sweet, and the pastry cooked perfectly. Husband wolfed it down. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 12, 2008

I made it yesterday. I replaced half of the sugar with brown sugar to get a nice dark color. I added the spices like most of the reviews advise and also some powdered vanilla. My batter ended up quite thick to the point where I could not "pour" it on the apples so I got adventurous and added three table spoons of low fat milk. I let it cooked for 20 minutes longer than on the recipe and it ended up beautifully! Nice and crunchy on the edges and "flan" like inside. Not liquid at all... I'll definitely make it more often and bring it to work. It's very easy!

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