I understand how this recipe could go completely awry but it worked for me without a problem. I had to chill it for longer than 15 minutes...more like an hour but after doing so and keeping the flour amount the same I had no problems out of this. It was incredibly flaky after baking and alot lighter than a butter crust. I made half a dozen mini apple pies with it to try it out and my husband LOVED it! I'm not big on crust because many of them are too "doughy" (not a word, I know) but this was perfect for me. I added a tablespoon of sugar to sweeten it a bit and it was just right. I can't wait to make a full pie with this recipe.

I think I'll stick to my mother's recipe. This was good but I enjoy her version better, it's base is a little more savory and she cuts up cooked turkey breast meat or the boiled insides (neck, gizzards, & heart) of the turkey and adds it to the dressng. I suppose it just depends on your taste, but the sausage version didn't work for my family.

This pie was really good and the apples were nice and crisp even up to day 3 (I baked it for 35 minutes at 350 degrees F), the crust was nice and flaky (I used Pillsbury ready made crust to save time since I had a newborn to tend to while cooking). My only issue is how to make my crust sweeter. This has nothing to do with the recipe I'm sure, I just don't like for my pie crusts to taste doughy and would like to figure out how to fix that. I prepared and baked it according to the directions, and it came out flaky but I just wish it would've had more flavor. Would butter make for a better wash than egg whites? Also, I wish the filling was a little thicker. I like for my pies to smell like the fruit they're made from but this only smelled like apple pie when it was in the oven. Could just be me but the aroma wasn't very enticing. Other than that & my bottom crust issue my family loved it and it didn't last but 3 days (including the night before it was served). We served it warm with a scoop or two of french vanilla ice cream. My husband demands that I make this at least once a month, more in the spring and summer months! Looks like it's a keeper!

THIS PUDDING WAS AMAZING!!! I would give it 10 stars if I could. This was my first attempt at making banana pudding from scratch and I received rave reviews! My husband took some to work and the guys at his job asked if I could make it for them at least once a month, and they aren't big on desserts! I have always loved banana pudding and always wanted to learn how to cook from scratch and this was the perfect way to start. The only thing I changed was omitting the vanilla extract and adding an extra banana because I looooove banana flavor and didn't want to use banana pudding. It turned out great. I made it Wednesday night for Thanksgiving and the wafers and bananas stayed nice and firm until it was all gone Sunday! I tossed the bananas in a tablespoon of lemon juice before assembling and it kept the browning at bay. I also made 2.5 layers (the .5 was the extra banana and Nilla wafers on top) but topped it with a very thin layer of whipped topping, using a little over half in the pudding mixture. It came out firm enough to use a spatula to cut and scoop but wasn't runny. I can't wait to make this again! Definately a keeper in my recipe box!

My husband loves this pie! I would've given it 5 stars but the custard didn't set as firm as I would've liked, even after being chilled for about 36 hours before serving. Overall, this was a nice recipe for a beginner....definately will be making it again!