Reviewed: Jan. 14, 2007

Very different pie. Also quite good. Had two apples to use up in frig and this hit the spot. The pie is nothing like i've had before. We all liked it. The apples really add to the buttermilk custard filling and the topping gave it a slight butterscotch flavor. I thought the topping would burn as it's in the oven for 1 hour but it came out perfect. Remember to let it cool before cutting as recipe suggests. Will make again.

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Reviewer:

Connie

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Davis, Illinois, USA

Reviewed: Jan. 6, 2007

I followed this recipe to the T, and it turned out terrific. One guest said this was the best apple pie he had ever eaten.

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Reviewer:

J.Klo

Cooking Level: Beginning

Home Town: Belleville, Illinois, USA

Living In: Okinawa, Okinawa, Japan

Reviewed: Jan. 4, 2007

My family unanimously agreed this is one of the best pies they'd ever tasted. Made it for a New Years get-together. Used Pillsbury refrigerated pie dough (kind that you roll out) and put in a glass pie plate. This allows you to crimp some fancy edges on your pie so people will think you made the dough from scratch, too :~) The filling amount that the recipe called for was absolutely the perfect amount, but I only used about 2/3 (not 2/3 cup) of the streusel topping mixture. It covered the pie completely and was quite thick--any more would have been too much. Also, I used 1 cup and about 2 Tbl of white sugar instead of the 1 1/3 cup in the buttermilk filling and the sweetness was perfect.

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Reviewer:

Texas Cook

Cooking Level: Intermediate

Reviewed: Dec. 3, 2006

I made a double batch - used extra apple (about 7 for two pies) Bravo! It was a big hit with my class albiet mostly hungry young folks. They wanted the recipe...Great Comfort Food...

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Reviewer:

jud

Reviewed: Nov. 24, 2006

Yum! This was absolutely the best! I made it for Thanksgiving and everyone raved about it. I cut back on the sugar to 1 C (thanks for the tip!) and found that it took nearly 1-1/4 hrs. (AFTER the first 30 minutes) I plan on making another one today!

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Reviewer:

DEBRATTY1

Cooking Level: Expert

Home Town: Eden Prairie, Minnesota, USA

Reviewed: Nov. 23, 2006

This was delicious! I cut down the sugar to one cup when making the custard but otherwise did everything the way the recipe was written and it came out wonderful!

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Reviewer:

CrimsonJame

Cooking Level: Intermediate

Reviewed: Nov. 15, 2006

Very delicious warm and cold. Just cut down the sugar as others have suggested and it was excellent!

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Reviewer:

lainiekay

Cooking Level: Expert

Home Town: Ho Chi Minh City, Dong Nam Bo, Viet Nam

Living In: Easton, Pennsylvania, USA

Reviewed: Oct. 16, 2006

Saturday night I won an apple pie baking contest at Pumplefest 2006 with this pie!! It is soooo yummy! I have another one in the oven right now because I didn't really get to have any! The only things I changed were adding a little extra apples (beware the custard will make it overflow if you add more than the rec. 2 apples) and I split all the cinn with some nutmeg, too. :) It was a clear crowd favorite and so easy to make! Thanks!!

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Reviewer:

BostonLiz

Reviewed: Sep. 30, 2006

I am famous within my large family for my pies and have made hundreds of different varities. When I made this for the family all proclaimed that THIS was the best pie I had ever made. Truly a keeper!!!!!!

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