Reviewed: Jan. 11, 2012

This is one of the best pies I have ever made. Absolutely DELICIOUS! It is a keeper! I do prefer to make my pie crust from scratch, but that is the only difference.

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Dec. 28, 2011

delicious! I lined the pie plate with parchment so I did not have any difficulty getting it out. I flipped it about 5 minutes after taking it out of the oven, since so many people had warned about it sticking if you wait too long. However, I did have a bit of the juice from the apples seep out the vents and pool around the bottom of the now upside down pie. It ended up still being moist, so not a problem, just did not look quite as nice. Next time I might wait longer. I did not have corn syrup, so I used maple, could not really taste it. I think maybe the syrup serves another function, like smoothing out the brown sugar and butter. Mine was a little granular, but still totally delicious.

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Reviewer:

SJRJA

Reviewed: Dec. 27, 2011

Excellent pie! I followed the recipe exactly. The wonderful, sweet juice runs out of the pie as it sits, so make sure your serving plate has a rim on it! My plate was flat, and I ended up spilling hot syrup all over myself trying to transport the pie to a friend's for Christmas. But once we got there, the pie was a huge hit. I served it with whipped heavy whipping cream spiked with a little vanilla and almond extract for a punch.

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Reviewer:

Kimmy

Reviewed: Dec. 26, 2011

Excellent! Made it exactly as written with the exception of adding extra pecans. This is my new favorite pie!

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Reviewer:

yrgniew

Reviewed: Nov. 25, 2011

Amazing! Was pretty easy to make and flavor was superb! I added about 2 tablespoons of butter cut into small pieces for the apple layer. Didn't last long!

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Reviewer:

TanyaB

Reviewed: Sep. 28, 2011

Made this for Rosh Hashanah dinner (Jewish New Year), for which apple desserts are tradition. It was delicious. Served it room temp, but I bet warm would have been really great. Followed the recipe, one minor change was chopping the pecans up so they would be easier to serve and eat.

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Reviewer:

CherylMak

Reviewed: Sep. 19, 2011

Pretty much fail safe recipe and it avoids the problem of a high crust with lots of air between it and the apples. Nice change of pace from the standard apple pie. I chopped the pecans to make it easier to slice and that worked out well - otherwise no changes needed.

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Reviewer:

Judy Sanborn

Reviewed: Jun. 21, 2011

I made this for Fathers' Day, and this is the best Apple Pie I've ever had, even my Dad (Who obsesses over apple pies and pecans) loved it, and this is his new favorite! A definite keeper, and oh so delicious! Thanks for sharing! And the best part (or not) was there was NO leftovers! This also goes great with icecream!

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Reviewer:

Kenna

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Reviewed: Feb. 20, 2011

Wonderful pie, easy to make. I also thought the glaze on bottom would stick, but when I took the pie out and used the knife to separate the edges it turned over perfectly.

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