Reviewed: Jan. 7, 2011

I reduced the sugar to 1/2 cup for the apples (granny smiths) and added chopped pecans to the streusel. All tasted great, especially with the bit of lemon zest, tho still a little sweet. I tried the prebake the crust method mentioned in adaptations and ended up with a short edged crust. I will just bake it as per usual next time, as I never have mushy crust with 2 crust apple pies.

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Reviewer:

Wildrose

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Regina, Saskatchewan, Canada

Reviewed: Dec. 25, 2010

The best Apple Pie! The Oatmeal Streusel is amazing. I like to make regular apple pies, but didn't have time to make 2 crusts and I had one store bought crust in the fridge. I find that most streusel toppings are very 'floury' and bland, but this one was like a crispy oatmeal cookie on the top that blended well with the soft apples underneath. And it is made with basic ingredients that a stocked pantry would have. Thank you so much for the recipe!

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Reviewer:

3daisys

Cooking Level: Intermediate

Living In: Livermore, California, USA

Reviewed: Dec. 21, 2010

This is a great recipe, beautiful presentation. Next time I'd precook the apples.

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Reviewer:

Christine

Reviewed: Dec. 20, 2010

After tweaking the recipe 2x, this pie came out perfect! I had to use Macintosh apples and cook the pie at 425 for a total of 50 minutes (10 before topping, 40 after topping was added). The first attempt was under cooked at such a low heat and for only 35 minutes after the topping was added.

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Reviewer:

LYNNEDM

Cooking Level: Intermediate

Home Town: Johnston, Rhode Island, USA

Living In: Orlando, Florida, USA

Reviewed: Dec. 15, 2010

GLUTEN FREE: This pie turned out awesome. I used equal replacement of the flour with Gluten Free Pantry All Purpose Flour and Bob's Red Mill Rolled Oats. While we all loved this pie, I would suggest adding half of the zest to the topping and half to the pie. Or just subbing it for a teaspoon of lemon in the filling. While the lemon did a good job of keeping it from being nasty sweet, we didn't care for the super citrus-y flavor in the crust. But, all in all it was a great pie.

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Reviewer:

Autumn Star

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

Reviewed: Dec. 15, 2010

the pie was good but not exceptional. i would make it again

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Reviewer:

chanelly_85

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Dec. 11, 2010

to cut carbs (and work) a little, I have been dispensing with the lower crust. I just bake the filling with a little tapioca, as suggested by another reviewer, and then bake on the streusel topping. Always a well-received dessert.

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Reviewer:

rll

Cooking Level: Intermediate

Home Town: Jamaica, New York, USA

Living In: Patterson, New York, USA

Reviewed: Dec. 5, 2010

Delicious! I loved the topping!! Hubby said best apple pie he has ever eaten!

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Reviewer:

Carrie Bo Beary

Cooking Level: Intermediate

Reviewed: Nov. 28, 2010

My husband and I LOVE this apple pie. I made it for Thanksgiving and today (3 days later) it is gone and he has already told me that I need to make it again. I used a 9x13 glass pan as well as instead of a pie crust, I used a graham cracker crust (made from a cheesecake recipe on here). The pie took much longer to cook than instructed, I did decrease the heat to 360 F from a suggestion by another reviewer as I did use a glass pan. I will never make or search for another apple pie recipe, this is fantastic!!!!

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Reviewer:

MEKristen

Cooking Level: Intermediate

Home Town: Standish, Maine, USA

Reviewed: Nov. 28, 2010

This recipe was amazing! I did my first thanksgiving ever this weekend, and this pie was a hit! I took some of your advice and added about a tbs of flour to the filling and i also brushed beaten egg white on the bottom of the crust and baked it for about 5 minuets before filling it. I added about 1/2 a cup of chopped pecans to the topping , and it was amazing!

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