Reviewed: Nov. 6, 2010

This pie was AMAZING. It was definitely a little juicy, but also crunchy and so so good. We customized a bit and added some melted caramel drizzled on top for the last five minutes it was in the oven. If you do this you will thank yourself. This pie was phenomenal. Careful on the amount of liquid you use so it doesn't get too runny, but all in all this pie was HEAVENLY.

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Reviewer:

C O L

Reviewed: Oct. 30, 2010

This is one of my favorite pie recipes. Since I just cannot seem to follow a recipe as written I had to change this one up too. I used almond extract instead of vanilla, added sliced almonds to the topping and subbed half of the sugar in the topping with brown sugar.

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Reviewer:

dantree

Reviewed: Oct. 27, 2010

Wonderful pie! I used brown sugar in the crumble topping, it gave it a little carmel yumminess!!

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Reviewer:

Karn

Reviewed: Oct. 25, 2010

This was so good! It came out perfectly. I wouldn't change a thing. It is my new favorite apple pie.

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Reviewer:

sandy

Cooking Level: Expert

Home Town: Hawthorne, New Jersey, USA

Living In: Fair Lawn, New Jersey, USA

Reviewed: Oct. 8, 2010

Amazing pie. First pie I EVER made by myself! I have now made it twice. The second time, I realized too late that I didn't have sour cream, so I used a container of vanilla yogurt and a dash of French Vanilla coffee mate, and I always put lots of extra cinnamon in my mix. It came out amazing! I also use mostly brown sugar in this recipe instead of white, especially for the topping, and let it bake an extra 20 minutes. The result is a nice, crispy top and perfectly tender apples underneath. Lovely!

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Reviewer:

Kimberly V

Reviewed: Sep. 25, 2010

The pie was decent but I honestly don't see how it is prize winning. Flavor was quite bland and the texture was just as dull. Not terrible though. I would recommend just making regular apple pie or my personal favorite Grandme's Apple Crisp.

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Reviewer:

jadahh

Reviewed: Sep. 7, 2010

OUTSTANDING! So easy and so delicious. You have to make this!

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Reviewer:

Dano

Reviewed: Aug. 16, 2010

One of those desserts that taste great the day you make it, and incredible a couple days later. I added golden raisins to the filling, slivered almonds to the crumb topping, and used reduced fat sour cream. This pie freezes beautifully, which makes it handy to have just in case company drops by.

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Reviewer:

Sheila

Cooking Level: Intermediate

Home Town: Syracuse, Utah, USA

Living In: Alexandria, Virginia, USA

Reviewed: Jul. 21, 2010

Everyone really loved this dessert, but I doubled the topping. Finally getting around to reviewing after all this time!

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Reviewer:

PROZAC

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New Orleans, Louisiana, USA

Reviewed: Jul. 8, 2010

A truly lovely pie. I did make one major change, and I don't usually review when I've made such a big change but I think it may be helpful to people if I comment on it. I had a half sour cream/half sweetened condensed milk mixture from another recipe. I used that in place of the sour cream and omitted the sugar in the recipe. It was perfect! I did have to leave the pie in for a few more minutes to get the crumble nice and crunchy. The only down side is the pie crust along the edge got pretty dark- even though I covered it when I put the crumble in. I will have to cover it earlier next time. Thanks again!

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