Reviewed: Sep. 20, 2009

I love this pie crust recipe! I think it is the best I have ever had and have been making it for about two years now. My hubby loves it!!! Don't change a thing as it is perfect the way it is... Love the SC...

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Alison

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Reviewed: Mar. 26, 2009

This was wonderful,, I made it for my big St. Patricks day Feast for the whole family,, It was a big hit,, The crust/pastry is so good,, I did change it to 1 tea. nutmeg and 1 tea. cinnamon,,will make again,,, family is already wanting another,!!!thank you for sharing,,

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t.salmans

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Reviewed: Nov. 24, 2008

To me the pie was just ok but I must add I only used one stick of butter--two seemed like a lot to me. The bottom crust came out soggy and I think it was because the temp of the oven was so low.(But could have been the lack of the rest of the butter) I did like the way the crust rolled out and handled but didn't feel it was anything special. I will stick with my usual recipe which is the french pastry pie crust from this site. For my own taste, I prefer this one better. Thank you.

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CARDINALLOVER

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2008

I'd give the crust a definite 5! The filling was lacking in flavor though. It seemed to need more sugar and maybe some cinnamon? I'm going to use the crust recipe in an apple pie baking contest though!

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daddy's girl

Cooking Level: Beginning

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Reviewed: Jun. 6, 2008

Your mum knew her stuff!! This pastry is wonderful and similar to one my mother taught me how to make. I still make a similar one but not too sweet. Nutmeg is not necessary and, if you are fortunate enough, buy the tartest apples possible. Thanks for submitting - now our readers know there are other apple pies that are good too.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 2, 2007

this crust is amazing the flavor is very nice too, not the typical apple pie flavor but it's still yummy. my favorite new pie recipe

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Mar. 18, 2007

I made this pie for St. Patrick's Day, and while I found the crust a little difficult to work with, it was very flaky and tasty, which I liked. I baked the pie for 45 min exactly, and I thought it was done, but when I cut into it about an hour later, there was a lot of moisture in the bottom. It probably could have cooked a little while longer. The apples were also a little crisp, but I like it when there's a little "bite" for the texture. Overall, pretty good.

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ALLICAT2U

Cooking Level: Expert

Home Town: Overland Park, Kansas, USA

Living In: Independence, Missouri, USA

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Reviewed: Mar. 11, 2007

What a great recipe, the whole family loved this pie. This recipe is definitely a keeper!

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Reyna

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Reviewed: Mar. 6, 2007

Hey Brian, I am born and raised in Ireland. This was GOOD! I loved it. My daughter and I are going to make it our tradition when we MOVE HOME this Summer :O) Thanks for sharing :) Deirdre

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DLAWLOR1

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Reviewed: Nov. 27, 2006

As I was afraid that the base would be soggy, as previously mentioned, I made a different paste for the base (200 g all-purpose flour, 100 g butter, 2 tablespoons sugar, 1/4 teaspoon salt, the minimum necessary of water to make a dry paste). I replaced half of the flour in the apples with sultanas placed on the base before placing the apples and less sugar in the apples + 1 teaspoon of ground cinamon with no nutmeg). It was excellent. Also just made a one paste pie with just apples, sugar & cinamon and simply the top crust. It was DELICIOUS and lighter.

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augella

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Reviewed: Apr. 17, 2006

This is an excellent pie! The crust can be a little tricky to work with - and have found the BEST results are to roll it out between two sheets of well floured wax paper. ALWAYS a big hit wherever I take it! THANK YOU!!

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Molly

Cooking Level: Expert

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Reviewed: Mar. 26, 2006

My family loved this pie. The crust was easy to make and had a great taste and texture.

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LORRAINEBECKER

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Reviewed: Dec. 24, 2005

My expectations must have been high after reading all the great reviews as I wasn't all that impressed. This apple pie was good, but I thought the pie crust would be super, especially after all the work I put into it and it wasn't anything spectacular. I'm going to try this filling with the Best Pie crust recipe from this website - I enjoy that crust and its much easier to make. This crust was super crumbly and difficult to work with and roll out. Once you get it rolled out though, then it is like regular pie dough and it works fine. I sprinkled sugar on top of the pie crust before baking it - gave it a nice sweet touch. I cut back on the nutmeg to 1/2 teaspoon and added a 1/2 teaspoon cinnamon.

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MOXIEGRETL

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: South Milwaukee, Wisconsin, USA

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Reviewed: Nov. 5, 2005

I have to admit that I just made the crust last night. I used it to top my chicken pot pie and it was amazing! I upped the salt a bit and cut back on the sugar and it was the best savory pie crust I have ever had. I am not a pie crust fan, but this was so delicious that I was saving the crust for last and picking at the kids left overs. The apple pie filling seems pretty solid and would make a great pie, especially with that crust. My husband and I agree that this will be "The Crust" recipe for savory and sweet pies from now on. BTW- I did use only All Purpose flour and substituted vinegar for the lemon juice. I also put my butter/flour mixture in the freezer for about 15 mins before adding the liquids. The dough was pretty easy to work with considering my kitchen was an inferno. If you have a food processor the dough is such a breeze to put together. I'll never buy ready made crusts or look for another recipe again. Thanks Brian!

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Sarah Zeigler

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Sep. 25, 2005

Outstanding pie!! I cut back on the nutmeg and added cinnamon for my preference. The crust was outstanding!! I thought I had the perfect crust recipe but this one is better!

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Mar. 28, 2005

Very good, I made this pie two times in one week! The crust is delicious, the the filling too. Thanks for sharing!

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BLIMUNDA

Cooking Level: Intermediate

Living In: Bucharest, Bucuresti, Romania

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Reviewed: Jan. 30, 2005

I love to make pies and the crust texture and flavor is one of the most important parts to me & the filling is basic work. So I love to try all differnt crust recipes. Being born in Ireland and this crust being different from usual I wanted to try this one. I did change right away the nutmeg amount thinking it was a print error as I hadn't read the reviews just looked at the star rating. Nutmeg is a very strong spice. I sprinkled cinnamon/sugar over the top crust and used a crust ring to prevent over browning. Placed a round cookie/pizza pan in the oven, preheated to 425 and placed pie on the sheet reduced to 350 after first 10 min. I changed nutmeg to 1/4 teaspoon and that was acceptable for my taste. This is more of a crumbly texture crust than flaky break apart one and I found that it had to much butter or oily texture, taste. If I were to make it again I would use 1 1/2 sticks of butter and a 1/2 cup more flour and see if this would help take some of the greasyness out of the crust and give a more pleasing crumble,flaky texture and good taste. This much butter/crisco makes for easy rolling and handling for beginner pie makers but not so good taste/texture. Great pie crusts and fillings take lots of practice with a delft (light,fast)hand,the coldest of just the right amount of ingredients. My little Grandaughter is 12 and just starting to practice making pies! Happy Pie Making to you all.

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