Reviewed: Sep. 23, 2004

Excellent pie. This is by far the absolutely best pie crust I have ever made. My husband says it's the best crust he's ever tasted. My little boy doesn't leave any crust on his plate anymore. (darn!) I have used the crust recipe many times now for other pies as well as for quiches. It's like mom makes, but these aren't the ingredients she uses. Thanks - we all love it!

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JONI

Cooking Level: Expert

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Reviewed: Jul. 29, 2004

Great pie and crust. The whole family loved it!

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Michelle Roe

Cooking Level: Expert

Home Town: Mantua, New Jersey, USA

Living In: Quakertown, Pennsylvania, USA

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Reviewed: Jul. 26, 2004

This was my first time making a pie and it came out incredible! It tastes just like the store-bought apple pies. I did reduce the amount of nutmeg though and added some cinnamon, as another reviewer suggested. The crust came out incredibly flaky and just perfect. Thank you!

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SYLVAN7791

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Reviewed: Jul. 8, 2004

Sooo good! The crust is so much better than the usual. 5 times 5 stars. (I used 1/2 tsp cinnamon & 1/2 tsp nutmeg. Found the crust a tad difficult to work with; ended up "patting" it on instead of rolling it).

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MIDWESTSARAH

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Reviewed: May 31, 2004

For a rookie cook, this wasn't the easiest thing to make... I was covered with flour and looked white as the Pillsberry Doughboy when I was done with the crust. The finished product, however, was outstanding. The only thing I changed was to make a 10" pie instead of a 9" because I had so many apples cut up. I should have made two pies because my wife and I ate half the pie before it cooled. This was my first attempt at making any kind of desert. Best apple pie I've ever had!

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 13, 2004

This pie was AMAZING. The crust was easy to make and was the perfect flavor and flaky. I only made one change to the recipe, and that was to sprinkle the top of the pie with turbinado sugar, which made its appearance really nice (tasted good too!). I will definitely be making this pie again and again - BEST APPLE PIE I'VE HAD!! Thank you!!!

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JUNATHENA

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Reviewed: Apr. 9, 2004

Thank you all for your kind reviews. It's just fantastic to see so many people enjoying this recipe. I have made this pie many, many times and would agree with all of the reviewers who say to cut back on the nutmeg. I would recommend that you use no more ½ a teaspoon of nutmeg when you make it, in fact if you can get hold of mixed spice (not 5-spice!) that works even better! You can use just all-purpose flour for the crust too and it works just as well, also 1-cup of butter is two sticks :-) Hope you all continue to enjoy the pie.

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BRIANGREEN

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Reviewed: Mar. 18, 2004

This crust was awesome! I had some problems rolling it though (90 degrees here yesterday) so when I rolled the top crust I did it between two sheets of waxed paper and that worked much better. I cheated and used a can of Comstock apple filling adding nutmeg-1 tsp and lemon juice. I plan on making the crust to use on my chicken pot pie, also want to try it for a quiche. Follow up: As good as this crust is and it is, the bottom crust just doesn't hold up the next day so plan on eating this the day you make it. I still want to use this for a top crust on my chicken pot pie.

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TTN

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Reviewed: Mar. 13, 2004

This was the first pie I have ever made from scratch. I agree with everyone else that the crust was very delicious! I made this pie the night before, and by the time we were ready to eat it the next day, it was very soupy inside. I have no idea why, but everyone agreed it still tasted good.

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KITTLES1

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Cumberland, Maryland, USA

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Reviewed: Nov. 28, 2003

I just made this pie today and must say this I the best crust I have ever tasted. The dough was a little difficult to work with, but well worth the effort. I did change some things with the filling. I used 5 Granny Smith apples and 1 Honeycrisp apple. I used brown sugar instead of the white sugar and the juice of one lemon. Thanks Brian for a great recipe. I have gotten rave reviews from all the pie lover at my house.

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NINALC

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Reviewed: Sep. 26, 2003

This was good. It was a little sour but suited me just fine.

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Monica

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Reviewed: Aug. 16, 2003

Oh my gosh, this apple pie was *WONDERFUL*. The crust was the best crust I have ever had on a pie before and I will try it with my other sweet pies. I must admit, I too had my doubts about the crust after reading it, but have no fears, it's first class. The only thing I did change was that I followed an earlier review and added cinnamon and a pinch of allspice, and cut down on the nutmeg by about a pinch. I will definetly be making this again. Thank you Brian for letting us all enjoy your mother's recipe! :)

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ANASYRIA

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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Reviewed: May 18, 2003

This is the first pie I've ever made, and it turned out much better than expected. I was having difficulty getting the dough to hold together, so I doubled the sour cream, and it came out very rich but still delicious.

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BENBE

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Reviewed: Apr. 18, 2003

The crust on this pie was absolutly amazing and blew our friends away when I served this on St. Patrick's Day, and have been requested to make it again for Easter. You will not be dissapointed!!!!!

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KITCHEN MAGICIAN

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Reviewed: Mar. 21, 2003

Okay, even though I didn't have nearly enough flour for this recipe and my dough wouldn't roll (due to the lack of flour) and I dropped the top half of the pie in my oven and had to spatula it out and replace it, this pie (even though it wasn't all that pretty after my abuse of it) STILL tasted good! I would try it again, with all the ingredients next time.

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BEULAHEJ

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Reviewed: Mar. 16, 2003

Problem rolling out pie crust? Here's a simple solution. Years ago I could not roll out pie dough for anything! I hit upon this idea thru trial and error and it has worked well for me over the years and it's very easy to do. On the surface you plan on rolling out the dough, wipe the area with a wet cloth and IMMEDIATELY BEFORE IT DRIES, sprinkle with flour and rub it around. Then roll out your dough. It works every time and you can use the same area for all your pies you want to make.....

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SANDJEAN

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Reviewed: Jan. 18, 2003

This pie was great, and it was the first time I ever attempted something as difficult as an apple pie. The crust was amazing and looked beautiful coming out of the oven. The lemon juice had a great flavor to the pie. Would put in more cinnamon next time.

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NIGHTSHADED

Cooking Level: Expert

Living In: Fort Myers, Florida, USA

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Reviewed: Dec. 9, 2002

I made this for Thanksgiving--the crust was excellent, and came out a beautiful golden brown. I will surely make this again; however, I think I'll put sugar on the top crust to give it a sweeter flavor.

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Mary K.

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2002

I think with all of the changes the reviewers have made it will be a great pie. I found that you do need to go lighter on the nutmeg and bake it about 10 minutes longer. I only needed 4 large apples and also had a difficult time with the crust being too sticky...even after I refrigerated it, but the crust problems could be just me. All in all it was a pretty good pie.

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Jesika

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Reviewed: Nov. 13, 2002

This was rated by my husband as "excellent pie, baby." I did make some variations and let me say right now that this is my second pie this week and I am NOT good at rolling dough. It didn't look as good as it tasted because I can't seem to make the dough as thin, pliable and uniform as others can. I don't think this has as much to do with the recipie than with my inability to do proper pastry. My variations include: Jonagold apples (next time I will use granny smith because these were too sweet) and instead of 1/2 T of nutmeg, I used 1 t. of cinnamon and 1/2 t. of nutmeg and a tiny dash of allspice. Also, I cut the apples into chunks rather than slices and put the pie into a 425 degree oven for 10 mintes and then reduce to 350 for another 35 minutes.

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SOPHIEJJ

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Mum's Irish Apple Pie

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