Reviewer:

Reviewed: Jan. 1, 2012

I was wondering whether or not my wife and I would enjoy the raisins. We both thought that they worked pretty well. Just to make it work, size-wise, I used a little over 6 cups of apples, 1/2 cup of raisins, but kept the spice mixture the same as the recipe. The filling was great!

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4 users found this review helpful

Reviewer:

Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: Nov. 1, 2011

My fiance makes this recipe and it is the best. Love it no need to change a thing.

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4 users found this review helpful

Reviewer:

degrened

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Bartlett, Illinois, USA

Reviewed: Sep. 16, 2010

Wonderful pie! Not sure how people give it a low rating for raisins, American Apple pies HAVE them in it!!! If you want one without then just make Apple pie, very easy. I did add some corn starch to make the inside thicker. Then I added more cinnamon, added clove & nutmeg. Then a little butter before I put the top crust on. & I did not cute back on the apples, I think it is a perfect amount. Baked at 375 tho for 50 mins or so.

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13 users found this review helpful

Reviewer:

American

Cooking Level: Intermediate

Reviewed: Jun. 26, 2010

Everyone loved this recipe. I made one pie with only gala apples, and the other with granny smith. I also made one with three different kinds of apples. They all turnded out good. It all depends on your taste buds.

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13 users found this review helpful

Reviewer:

midnight wolf

Reviewed: Dec. 9, 2009

I enjoyed making this pie as well as eating it! It states that the baking time is 35-40 minutes, however my pie was ready in 25 minutes so check on your pie often because ovens vary. I also minimized the number of cups of apples to 4 because I didn't want the pie to overflow with apples.

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20 users found this review helpful

Reviewer:

BakerChick01

Cooking Level: Intermediate

Reviewed: Nov. 8, 2009

I can rate only 3 stars for the original recipe. the taste was good. But the baking time was not enough and resulting pie was runny. I made it a second time with another tablespoon of flour and some cinnamon and baked at 425 for 15 minutes and then at 350 for 40 minutes. It was perfect.

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16 users found this review helpful