Reviewed: Nov. 8, 2009

This was okay but sweet for my taste.

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SCHNICKELFRITZ

Cooking Level: Expert

Living In: Bloomington, Illinois, USA

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Reviewed: Nov. 4, 2009

As a breakfast apple pastry, this is good. As an apple pie, not so much. Used 4 granny smiths instead of 2, thank goodness, or we would not have known there were apples in there.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Reviewed: Nov. 3, 2009

Yummy! I used 2 large Granny Smith and 2 small gala apples for this pie. It came out really good. We all really enjoyed this pie. I served it cold but I think it would be better warm. Thanks for the recipe!

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 30, 2009

absolutely my most favorite apple pie ever. it's just different enough to make a phenomenal impact.

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lisa

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Reviewed: Oct. 27, 2009

This was really good-It definitely needs 3-4 apples though. Other than that it was perfect!

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AMESNJAMES

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

When I started making this, I never imagined it would taste so good. I absolutely loved it and won't make traditional apple pie again, when I can make this instead. I followed the recipe exactly, except I used 3 apples. I think you can even get away with 4 apples to make it a little healthier. Highly recommended.

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Tanja

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Provo, Utah, USA

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Reviewed: Oct. 6, 2009

Wonderful flavor. The crust got too brown so I needed to have used aluminum foil, used an extra apple. Turned out perfect.

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lalala

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Reviewed: Sep. 27, 2009

I have celiac disease and this pie was very friendly. I used a pastry crust recipe out of a book that I have, and when the pie calls for flour to dust the apples with, I used Jules Gluten Free Flour Mix. It seemed that I had to bake it for longer with a gluten free crust, about 45-55 minutes. However, I do think that the extra time made the apples softer, the way I like them. I absolutely loved this pie, and everyone that tried it was begging for a second piece.

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mooleynerf

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Reviewed: Sep. 16, 2009

This is good. Some more spices in the filling would make it more interesting.

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toothrees

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Reviewed: Aug. 24, 2009

I LOVED this recipe! Like many, I made a few changes: more custard (a bit thinner and poured OVER the apples), added a little nutmeg to the flour and cinnamon (before I dusted the apples) and I used a regular pie crust for the top (verses a lattice). Took one pie to work and everyone who had one piece wanted another. Am baking another one as I type.

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LIB

Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

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Reviewed: Jul. 13, 2009

This is AMAZING!

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lilz'smama

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Reviewed: Jul. 12, 2009

I used 4 apples and an extra 1/2 tsp of cinnamon and it was delicious! The custard is a hard sell for some die-hard traditionalists, but the taste is fantastic!

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Patty

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Reviewed: Jul. 2, 2009

I just got this out of my recipe book AGAIN! Its the BEST!! When I make this, I just make a plain top, not a lattice. I've had this since 2001 and every one just loves it. Make sure to make it a day in advance. Peggy

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PEGGYSTAZZIE

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Reviewed: Apr. 6, 2009

The best apple pie! Although it is not "traditional," it is great!! For those who aren't much of a sweet tooth I wouldn't recommend this recipe. The things that I have changed and will continue to do are: Using 3 or 4 apples compared to 2 and adding at least a 1/2 tsp of cinnamon, about a 1/4 cup of brown sugar and about a 1/3 cup of oats to the apple mixture.

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Gracie J.

Home Town: Kirkland, Washington, USA

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Reviewed: Mar. 9, 2009

Yumm, this was sooo good. I made it for my sister's birthday, and she looved it too! I thought it was a really delicious pie, and the custard is soo good! I used 2 large fugi apples, and used evaporated milk instead of cream because that's what I had on hand. Turned out perfect and beautiful! Thanks so much!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Feb. 27, 2009

I sprinkled some frozen raspberries & blueberries on top of the apples and the pie won first place at a bake-off!

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ripple2

Cooking Level: Intermediate

Home Town: Liverpool, Nova Scotia, Canada

Living In: Bangor, Maine, USA

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Reviewed: Feb. 16, 2009

I made practically all of this pie from scratch: the pie shell recipe from this site (I used pie shell IV), homemade heavy cream, had to use flour instead of cornstarch, and home-grown apples from the apple tree. I used Black Apples and they were great to bake with. I think I should have used store-bought heavy cream and real cornstarch bc I don't think my home-made ingredients created the type of consistancy in the custard that it was supposed to have. Nevertheless it was still a good pie. I might try it again.

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