Reviewed: Nov. 21, 2006

I made this recipe or one like it when I once worked at a Deli in our small town - the best way I've found is to line the pan with foil then add the nut mixture, bottom crust, apples, then top crust - if you roll the crust under before crimping the pie won't leak when turned upside down - great recipe! Easy to make -

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Todd Schurig

Cooking Level: Intermediate

Living In: Marshall, Michigan, USA

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Reviewed: Nov. 3, 2006

Even the best pie makers in our group loved this recipe. Because I didn't have a deep dish I used my spring form pan, lined the bottom with waxed paper and added about 10 minutes to the cooking time. It came out great.

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DiDi

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Reviewed: Dec. 8, 2005

Tasted wonderful - nice twist on the traditional apple pie! I chose to roast the pecans first for about 20 minutes at 300 degrees. Another note I'll have to remember for next time: If all you have is a deep pie dish, don't make the pie crust edge very high. If you do, you'll get a depression in the middle of the pie when you flip it over. If you're concerned about it bubbling over, keep the crust edges on and break them off before you flip over the pie. I'm glad others posted the wax paper tip!!

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LUCKYBO74

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Dec. 2, 2005

I made this pie for Thanksgiving and everyone loved it.You just need to make sure you don't let it cool for too long before turning it a plate or else it sticks.

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7 users found this review helpful

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SHOSHANNA2

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Nov. 10, 2005

This pie was good. I did some changes--(1st) I lined my pie plate with wax paper so the pecan mixture would not stick--(2nd) 1/4 cup of sugar is not enough for Granny Smith apples I used 1 cup sugar & could have used 1/4 cup more. I baked the pie for 1 hour & it was perfect. Will definitely make this pie again.

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WJJWDJ

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Reviewed: Jan. 4, 2005

I recently saw this recipe on television, and the chef first put waxed paper lining the pie dish and THEN put the pecan mixture on top of that, so the pecans would not stick. It turned out very well. I would suggest adding that step to this! Great recipe though!

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29 users found this review helpful