Reviewed: Apr. 27, 2012

this is delicious i know you probably think packaged food isn't good but for this pie if you make the filling yourself you will love it.

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Reviewer:

Cheeta

Reviewed: Nov. 16, 2011

Great pie! The only thing I did different was add cinnamon/sugar sprinkles to the top before baking. I also baked in a dark pan so it didn't take as long, so keep an eye on it if u don't use a glass pie pan!

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Reviewer:

tabbikat

Reviewed: Nov. 16, 2011

To us these premade pie crusts just makes for a very thick crust so the reviewer who suggested rolling them thinner has the answer. Nothing worse than a pie with a thick crust. Actually when I was taught how to make pies you were supposed to have the crust so thin you could see thru it. This is a good basic recipe but much too sweet for us and also suggest you use only granny smith apples.

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Reviewer:

EILISH40

Cooking Level: Intermediate

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

Living In: Halifax, Nova Scotia, Canada

Reviewed: Nov. 16, 2011

I always dot with butter and amp up the spices. I never peel the apples. Use a combo of braeburn, fuji or galas with granny smiths~ but I don't peel them! You can substitute the lemon juice for sherry and sprinkle about 1 tbs of cinnamon red-hot candies! They melt and everyone wonders what that secret ingredient is that makes the filling look reddish-pink! I always get raves for these changes!

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Reviewer:

Linda D.

Cooking Level: Expert

Home Town: Ventura, California, USA

Reviewed: Nov. 16, 2011

I have used this recipe for 40yrs. I now use pillsbury and no one knows I didnt make the crust myself. I recently started using 3 different apples, honeycrisp, johnathan & granny smith. I now get rave reviews with the combination of apples..

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