Reviewed: Nov. 26, 2009

You can't beat this recipe in terms of simplicity. Eliminating a few steps from the traditional apple pie gives this pie a great bang for your metaphorical buck. I was making several kinds of pie at once so didn't pay particular attention to the apple to biscuit ratio, but in the future, i think I'd pile some more apple in there. It was a bit bready, but not in a bad way - the biscuit mix really complemented the apples and it tasted fresh and light. I used pecans instead of walnuts (I think walnuts add a bitter note, while pecans are light and toasty) and cut down the sugar a tad. This pie was a hit. I will make it again for sure.

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sarbs

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Reviewed: Nov. 24, 2009

This is a fabulous recipe that is so easy even I can make it. Follow the recipe as it is and you will not be sorry. It will take a little longer to bake then 1 hour, but it is sooooo gooood, it is worth the wait. Using a soft tub margarine eliminates the problem that some have had on mixing the butter with the milk mixture. I had no problem at all. When mixing the struesel mix the brown sugar with the bisquick first, then just chop at the margarine with a spoon until it gets a bit crumbly is all it takes. Again the tub margarine helps with this as well.

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bradstephen

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Reviewed: Nov. 24, 2009

The apple-pudding custard style filling was so good! Everyone loved it.

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di4367

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Nov. 3, 2009

This recipe saved me. Went to make a pie and had no pie crusts in the freezer. Followed the directions exactly and used crushed pecans for the topping. Served it to company and they really enjoyed it with a scoop of vanilla ice cream on the side.

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Blazer

Cooking Level: Intermediate

Home Town: Derby, Connecticut, USA

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Reviewed: Oct. 18, 2009

This was just so-so. I followed the directions exactly. The crumb topping needed more flavor. The "biscuit mix" part of the pie was flavorless. I was going to give it 2 stars but decided on 3 since my 7 y/o daughter liked it. But she likes everything dessert-like. I would keep looking for a better apple dessert if I were you.

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27LAW

Cooking Level: Intermediate

Home Town: Owego, New York, USA

Living In: Rome, New York, USA

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Reviewed: Oct. 18, 2009

Awesome apple pie...Different but great

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acushman

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Reviewed: Oct. 7, 2009

I gave three stars because I only used 1/2 of the recipe. I cut out the crust to keep it light on the carbs and made the struesel with almonds (out of everything else). I also added raisins and a spoonful of southern comfort to flavor the cooked apples. It was sooo good I made it three times in one week. FYI- if you have apples starting to go bad cook them and store them in the freezer, it shortened the cooking time to 10 minutes to crisp the struesel. Great Recipe!

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New2theSouth

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 21, 2009

Loved this! Our company was asking for seconds & it disappeared within 20 minutes! The nuts added a zing to it. Will definitely make this again!

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Joan S.

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Reviewed: Jul. 15, 2009

Not very impressive. The filling and streusel were fairly good, but I did not like the "crust" at all. It was extremely soggy and did not taste like a crust. I ended up with a blob of mush on my plate when I tried to take a slice out of the pie. I would not want to serve this to guests and will not be making it again.

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Amber

Cooking Level: Intermediate

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Reviewed: May 6, 2009

Very good. This is my husband's favorite dessert now. It's like an apple pie, cobbler, crisp and bread pudding all rolled into one. We drizzle a buttery powdered sugar glaze/icing over it to top it off.

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Vieve

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Reviewed: Apr. 8, 2009

It was just okay. A little soggy, but good with ice cream! Edit: it was pretty good actually, i'm going to make it again!

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nyurt515

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Reviewed: Dec. 31, 2008

It took way too long to get all those apples ready for the whole thing to come out mushy and wet on the bottom, even after baking an additional 1/2 hour. Tasted pretty good but I probably won't make this again.

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moolaudert1

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Dec. 25, 2008

The Impossible French Apple Pie recipe is really easy to follow & makes the most amazing Apple Pie that anyone in my family has ever tried. My husband really doesn't care for sweets...but after trying this Apple Pie last Christmas it has been on our table every holiday since.

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Nikki

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Reviewed: Nov. 13, 2008

Very easy to make and the taste was delicious. However, even after cooking the pie for 20 minutes longer than the recipe called for it still came out soggy. I inserted the knife to be sure it was cooked all the way through and it came out clean. I pulled out the pie and let it cool. The top was crunchy, but the inside was very soft and mushy. It still tasted great!

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lindywendy

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 26, 2008

This was not a favorite...I was hesitant due to other reviews on this being more custard-like. And I wondered about the bottom "crust", which I found not to be a crust at all. It just wasn't to my liking...sorry!

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tracyc

Cooking Level: Intermediate

Home Town: Preston, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Oct. 1, 2008

This is by far the best apple pie I've eaten. Add to the fact it is much easier to make then using/making pie crust and you have a winner. I used apples from my neighbor's tree. She said they made wonderful pies and she was right. Thank goodness there are plenty of apples left. Will be making this again. Thanks.

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chopin4-2

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Dec. 13, 2007

This had a very nice taste and texture with almost a custard-like layer between the apples. I melted the butter for the batter but used softened butter to cut in for the topping. It took alot longer than the instructed time to cook at 325°. Makes for a great breakfast treat when re-heated.

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Dancing Shoes

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Dallas - Ft. Worth, Texas, USA

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Reviewed: Nov. 22, 2007

I took some liberties with this: added maybe 1c. cranberries, the apples were already seasoned from another apple pie and I used a stoneware pie plate. It took nearly 2 hours at 350. Finally I shut the oven off with the pie inside and went to do my hair - came back and it was finally done. Hopefully it eats as good as it looks - which is pretty awesome.

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NICKIE2

Home Town: Puyallup, Washington, USA

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Reviewed: Nov. 16, 2007

Best Apple pie I ever made! I'm not fond of regular crust so this pie is great. It is moist and yummy. I did add a bit more spice to my taste. I had to make 4 pies because everyone wanted one! Totally Yummy, thanks for the recipe! clare~~~

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fancy-panties.com

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Reviewed: Aug. 20, 2007

I modified this recipe a little bit by substituting rhubarb for the apples. It is more like a cobbler but very tasty with a crisp crust on the top. Delicious. We enjoyed it very much.

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