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Yummy! I adapted this recipe slightly to go with my diabetic diet by using sugar-free apple pie filling, Splenda and Splenda brown sugar blend in place of the other ingredients. This was really easy to make which makes it great for something to throw together during the work week for a special treat. Also, it is fabulous served warm with a scoop of "no sugar added" vanilla ice cream. I imagine this will be great with the cherry pie filling I have seen as well, just cutting back on the cinnamon for that variation. Thanks for sharing! ~Sue
Yay! A pie I can actually make! See, my family has passed along for generations the anti-pie crust gene. This is awesome. It's like upside down apple pie and I love the crust! I thought it may have too much cinnamon, but nope, it works so well. I made the crust exactly as you described and it worked out perfectly. I used a regular tin pie pan and other than my fault of not having the crust dough touching all edges so I had some spill over, it was delish! I will use this recipe often!