Reviewed: Nov. 14, 2008

I admit I was skeptical about this pie - I wasn't sure how apples went with custard. I made it based on the 5 star rating it has - I am glad I did! My husband and I both loved this! I used more apple than the recipe calls for and I added a bit of nutmeg. We chilled the pie really well based on other reviews and it turned out fabulously. I would definitely make this again and again!

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ABCT77

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 12, 2008

Thank you so very much for this recipe! I did make a couple of major changes, but this recipe was the inspiration for exactly what I was looking for. First, I made only one crust using whole wheat flour and butter flavor crisco. I made a crumb topping and did not use any glaze. I followed the instructions exactly for the cream . . . sooooo good. I used 3 apples and chopped and sautéed them before spreading them on top of the cream. This pie is the best!! Rat Rod Jess, Lactose intolerant may have to add a little more cornstarch with the milk substitute. I've made pudding (not this one though) with soy milk before and it turned out great.

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GODSGIRL

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Nov. 7, 2008

Wonderful!!! I made by the recipe the first time, the pie looked slightly concave. But tasted delish. Made it a second time and doubled the custard and added enough apples to make the pie look all full and luscious. Too much cream. So next time i will make the cream as per the recipe and just load it up with the apples.

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Mary Anne

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Reviewed: Oct. 25, 2008

I love this pie. I don't like apple pie but this one is awesome!

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Sweettreats

Cooking Level: Expert

Home Town: Antelope, California, USA

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Reviewed: Oct. 23, 2008

I don't care for traditional apple pie, but this variation is absolutely delicious. The cream filling makes this pie scrumptious, and the recipe is so simple.

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Nate

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Reviewed: Oct. 10, 2008

This is a deliciously rich recipe, every since first making it, it has been a hit, my family likes it better after cooling for 30 minutes and eating warm with coolwhip, the neighbors rave that it is better than grandma's

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2boysmom

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Reviewed: Sep. 29, 2008

Made this last night and only have 1 slice left. I was looking for a new twist to the standard apple pie and this was it. The only thing I did differently was I added more apples.

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noahandsarahsmom

Cooking Level: Expert

Home Town: Billerica, Massachusetts, USA

Living In: Chelmsford, Massachusetts, USA

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Reviewed: Sep. 25, 2008

This is a good pie. I usually make a different apple pie from this site and it's probably not fair that all other pies have to be compared to that one, but this one is a little different. I like the creamy filling in it and I like the glaze on the top of the crust. I think the next time I make this I will add in more cinnamon and some nutmeg and add some cinnamon to the glaze or skip the glaze and just do an egg wash with cinnamon and sugar. Very good pie though!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Aug. 10, 2008

I'm not a big apple pie fan, but my husband is, and we both LOVED this pie. He took it to work, and a coworker even commented that it "looked professional" HA! The custard went really well with the apples. I tried this both cold and warm and both were great, though warm is better. And because the custard added extra richness, it didn't need ice cream! The only thing I would change is to decrease the sugar in the custard some, but otherwise great. I'll definitely make this again.

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CHI BA

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Reviewed: Jul. 30, 2008

This is such a great pie, u have to try it.I did chill it, and then decided to warm it and serve with vanilla ice cream on top. yummmmmmmy my family loves it!!

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Darby B.

Cooking Level: Expert

Living In: Redmond, Washington, USA

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Reviewed: Jul. 3, 2008

Made this for Thanksgiving this year and it was a HUGE hit. Followed the directions exactly. As another reviewer stated, slicing the apples thinly made a difference; they had the texture I was looking for vs. the thicker sliced apples my husband had cut which were crispier than I would have liked. This is now a "must have" for Thanksgiving every year. Thank you, Kathy!

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drowningblue

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Reviewed: Jun. 27, 2008

Another 5 stars for this incredible recipe! I was a little apprehensive about making it, since we're apple pie purists in this house. But I really wanted to try it after reading the reviews, and I'm so glad I did; everyone loved it. Refrigeration is the key to keeping the creamy layer separate from the apples. The presentation is just lovely when cut and the taste is a knock-out! My son especially loved the glazed crust and said I should do that with every pie I make from now on. I used 3 very large Granny Smith apples and it baked up impressively high, although I wanted more in the apple layer and will add another apple (for a total of 4) the next time I make it. This will be a holiday tradition from now on. Thank you!

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Baricat

Cooking Level: Professional

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Reviewed: Apr. 24, 2008

I took this to Thanksgiving, and even though there were plenty of other desserts, I barely got a piece of this pie before it was gone. Then I made another one a month later just so I could have it all to myself.

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J-Cookie

Cooking Level: Intermediate

Home Town: East Stroudsburg, Pennsylvania, USA

Living In: Leesburg, Florida, USA

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Reviewed: Apr. 2, 2008

This brings a creamy twist to traditional apple pie. I used three apples and it was absolutely perfect! I also added apple pie spice in addition to the cinnamon. Wonderful recipe.

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annamariegross

Cooking Level: Intermediate

Home Town: Parsons, Kansas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 12, 2008

This was delicious. My daughter loved it and so did my husband. I used brown sugar instead of white sugar. Once the mixture got thick I gave it a taste and I was in heaven. It reminded me of creamy pudding. Which gave me many new ideas thank you. Tonight I will be using this recipe again but the only thing I will do differently is I will mix cinnamon and a dash of nutmeg and allspice in the mixture. Then once it cools slightly I'm going to fold the apples in the mixture and pour it onto the pie crust, and use egg yolk and cream(egg wash) as a glaze. Thank you again for this creamy filling.

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matrina japan

Cooking Level: Expert

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Reviewed: Jan. 3, 2008

This was an excellent, easy pie that was a huge hit!

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BARNKITTY

Cooking Level: Expert

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Reviewed: Dec. 13, 2007

Fantastic Pie. I did increase the apples to three, left off the glaze (to much sweetness) and added a sprinkle of sugar before baking. This was the closest to a perfect pie I have ever eaten or baked.

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Marvin

Cooking Level: Expert

Living In: Rexburg, Idaho, USA

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Reviewed: Nov. 26, 2007

Definitely not what I expected. The taste of what was wrong with the cream was hard to pinpoint. I was VERY disappointed.

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JDOWNING

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2007

This pie was interesting...it seemed that the cream portion of the pie was absorbed by the apples...I was expecting more creaminess I guess. I added some extra apples too. To me, plain old apple pie tastes better and is less effort.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Nov. 22, 2007

This was real good but I agree with the idea that this would be better with a fruit more associated with cream like cherries or berries. I also think it taste better warm.:)

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