This is a tasty cookie and I don't even have a problem letting the kids have a couple for breakfast. I added some toasted walnuts and although I chopped the apples this time, I would shred them like other reviewers have mentioned. The sweetness was perfect for our household!

Reviewed On: Mar. 2, 2012

I only bake pies once or twice a year, but I like to make many of the same kind at once. Having said that, I found a few things with my second batch of pies that I would like to share. The crust does indeed go soggy and tends not to bake at the bottom, so for the second batch of 3 pies, I first brushed the frozen pie shells with lightly beaten egg whites before filling (it acts as a barrier and prevents the sogginess) and I also baked the pies at the lowest rack setting of my oven for 20 minutes at 425 degrees. Once I lowered the oven temperature to 375 degrees, I placed the pies back on the middle rack. I also used three LEVEL tablespoons of flour in the filling...I found the three heaping tablespoons recommended by other reviewers to be too pasty and two tablespoons to be too runny. I didn't have any problems with the apples not cooking through, but I sliced them very thinly because the lower sugar/water content in granny smiths tends to make them hold their shape and stay firm otherwise. It is a very good recipe and definitely worth a try.

Reviewed On: Oct. 22, 2005

These cookies are DELICIOUS! The recipe is easily halved and I suspect the posted recipe may actually be a double recipe, based on the number of cookies it makes! I actually did not have time to finish baking the entire batch so I scooped out the dough with a half-filled ice cream scoop and froze the little mounds on a wax-lined cookie sheet. WHAT A PLEASANT SURPRISE! Our family thought the cookies made from the previously-frozen dough tasted better than the original ones!

Reviewed On: Feb. 25, 2004