Reviewed: Jun. 18, 2011

This was fabulous. The only change I made the first time I made this was to leave out the lemon zest because my family doesn't like it. The custard is delicious and really goes well with the apples. I also like the fact that the apples are cooked on the stove and not in the oven. I have made this pie again adding cinnamon and nutmeg to the apples while cooking. With the addition of these two spices, I give this recipe a five-star rating.

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Reviewer:

kimz11

Cooking Level: Expert

Reviewed: Nov. 17, 2010

I made this on a cookie sheet doubled the recipe, used 5 mac apples, adjusted baking time a little ( thinner pie) It turned out amazing....had to share the recipe...thanks sooooo much for this one!

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Reviewer:

binnggo

Cooking Level: Intermediate

Reviewed: Oct. 23, 2010

I saw the exact recipe in an old issue of Taste of Home. This dessert turned out beautiful and delicious. I followed the recipe, but I forgot the lemon zest, it still turned out fabulous. Will definitely make again. YUMMY!!!!

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Reviewer:

mommypie

Reviewed: Sep. 19, 2008

This is really good - interesting. It tastes more how it looks than sounds, but lighter than it looks. I expected it to be denser and richer, but its very creamy and fresh-tasting. Like others, I could go for a few more apples - I used 3 large and would probably up it to 4. A nice dessert after a heavy dinner. Thanks for the recipe!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Nov. 24, 2007

I love this pie! It was simple, fast and delicious. I left out the lemon juice and zest, and I added a little bit of heavy cream. Added some vanilla to the apples and cooked until they were tender. The apricot glaze on the apples really complimented the pie. My family polished this one off in just one day! Will definitely be making it again.

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Reviewer:

Camille

Cooking Level: Intermediate

Home Town: Elmhurst, New York, USA

Reviewed: Sep. 30, 2007

We thought this was very good!! I used a graham crust, and cut the lemon in half. I also used splenda and sugar free pudding, as well as low sugar jam. It ended up being a really good lower-sugar dessert.

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Reviewer:

ALBY44

Cooking Level: Intermediate

Reviewed: Dec. 25, 2006

This was good and tasted surprisingly different than what you expect from apple pie. I couldn't figure out if I liked the apple layer or the cream layer better, so I just kept eating it. Advice: Let the cream cheese AND the milk come to room temperature for much easier blending. The first time I made this the cream cheese refused to blend smoothly with the cold milk and I nearly whisked my arm off.

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Reviewer:

Rozztafarian

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Oct. 12, 2006

This is really good, but you have to know that the cream part is quite lemony. I took a previous reviewer's advice and added some cinnamon, but probably should have added more. Also, I used more apples than it called for, and that worked out well. I made a plain regular pie crust, but next time, I would use something that added more flavor and crunch, like a crust made from vanilla wafers or graham crackers. If you don't like lemon, just skip the zest. You might consider using a little almond extract if you wanted a different flavor in the cream part, or possibly some apple pie spice if you wanted a stronger flavor from the apples. I will make this again, but I'll call it "Apple-Lemon Cream Pie" just so people aren't wondering why it tastes more like lemon than apples.

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Reviewer:

CBARBUSCA

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Reviewed: Jun. 27, 2006

I didn't really care for this recipe and neither did the rest of my family. It was rather simple and quick to make, but we just didn't care for the overall product. Like another review said, this is a good building block to use for other recipes.

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Reviewer:

binvan

Cooking Level: Intermediate

Home Town: Shelter Island, New York, USA

Living In: Thatcher, Arizona, USA

Reviewed: Feb. 21, 2006

This was all right. The filling tasted great but it filled up so much of the pie shell there was no room for fruit. It also didn't set up too well. But it tasted so good that I'll use it as a building block for another recipe. Thanks!

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