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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pinkpigeon

Cooking Level: Intermediate

Home Town: Naples, Campania, Italy

Living In: Memphis, Tennessee, USA

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Reviewed: Feb. 7, 2009

Excellent pie! It was really easy to make and taste was amazing. Everyone loved it! I didn't change a thing!

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Darla

Cooking Level: Expert

Home Town: Pattersonville, New York, USA

Living In: Hartfield, Virginia, USA

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Reviewed: Jan. 26, 2009

My mom and I have been making this pie for years and we always get rave reviews! It is to die for!!!

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Tanis

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Reviewed: Dec. 24, 2008

This was a pretty good recipe, nothing exceptional. It was good, but I probably won't make it again.

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cmmunchkin

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Reviewed: Dec. 7, 2008

I am not an apple pie fan, but this recipe has changed that! Very easy to make and oh so delicious!!

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MonicaM

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Reviewed: Nov. 29, 2008

The pie was amazing. Everyone loved it. I used 3-4 cortland apples and the custard was delish. Thanks for the recipe. I will be making this again.

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anne

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Reviewed: Nov. 28, 2008

Awesome!!!!!!!!Everyone loved this including me, I will definitely make this again. I did have some trouble with the glazing step, it was really thick so I heat it in the microwave for a little bit and drizzled it over top and that worked nicely. Not sure how I was supposed to do it.

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SHERA1088

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Nov. 28, 2008

Spectacular! This pie is really very very delicious. I used 4 apples (2 golden delicious & 2 gala), a teaspoon of fresh grated nutmeg and it was just right. Everyone liked it a lot. A true hit! Thanks for sharing.

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Gigi

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

This is the best apple pie I have ever made. I made the following adjustments: doubled the amount of apples and seasoning, swapped the cinnamon for apple pie spice and added 1 tbl white sugar to the apple mix. Everyone was raving about it on Thanksgiving. They ate more of this than the pumpkin pie!

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AMANDAFOOSE

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 21, 2008

This was a very unique pie, and very tasty. I have no complaints and will make it again next time apples are in season.

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ddaisyy

Cooking Level: Intermediate

Living In: Mishawaka, Indiana, USA

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Reviewed: Nov. 15, 2008

Does anyone think I can make this without heavy cream? I found out recently that I'm lactose intolerant, and they sell Lactaid milk, so i can have that, but I can't have half and half or any other types of cream. I want to make this, but i'm not sure about leaving out the heavy cream.

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