Reviewed: Oct. 25, 2002

I used a frozen crust because I was short on time, but the filling for the apple pie is great. Next time I'll make the crust too.

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schmerna

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2002

I made this pie for St. Patrick's Day and it looked great and was so tasty! I may go slightly lighter on the nutmeg next time, but it was the crust I couldn't stop thinking about for days! Sour cream was the secret ingredient that made it wonderful. I don't think I've ever made a homemade crust before (I always get the Pillsbury folded up kind) but it was easy! Also, I used a shamrock-shaped cookie cutter to cut three shamrocks in the top crust. I didn't remove the cut pieces, I just scooted them over slightly. These acted as decorative steam slots. I also like to put any leftover rolled out crust dough in a small pan, sprinkle it with cinnamon and sugar and put it in the oven with the pie for a few minutes.

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REDD GIRL

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Reviewed: Mar. 11, 2002

This recipe turned out great! So delicious when served warm. Pastry was easy to work with and turned out great. I used 6 apples and added an extra tbsp flour to the filling, and used cinnamon instead of nutmeg. Will definitely make again.

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JENNGB

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Reviewed: Mar. 10, 2002

wonderful recipe..i especially loved the crust!

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COOKIE_WOMAN

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Reviewed: Apr. 4, 2001

This recipe was a hit! This was my first attempt at making a quality pie crust and I was worried that it would come out poorly. The crust was *perfect*. It came out flakey and a beautiful golden brown. The filling was tender but still had a nice crunch. I made this recipe for a friend who normally did not like apple pie and he loved it. I highly recommend this recipe.

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RUINS

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Reviewed: Mar. 20, 2001

This is a very good pie recipe, the crust was fabulous. The pie needed to be cooked about 5 additional minutes and the recipe calls for just a touch too much nutmeg. But otherwise it is very good, a definate must try!

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