18 Reviews

The first time I followed the recipe and everyone loved it. Then I started some changes swapping out raisins for dried cranberries and using pecans. They loved that as well.
Then I changed out the fruit, using bartlett pears and ginger for the filling and went with the raisins. What joy!

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nelson2150_12009341 August 29, 2012

I'm a butterscotch pie enthusiast and I made two separate versions of this pie. The first pie, I followed the recipe to a T and the second pie, I added my alterations. For the second pie, I substituted light brown sugar with dark brown sugar and I substituted 2 cups of whole milk with 1 and a half cups of evaporated milk and half a cup of sweetened condensed milk. I didn't want to be bias so I had a few of my family and friends try a slice of both pies. They enjoyed both pies, but every single person thought that the pie that I altered was much better. Try my alterations for yourself and you be the judge!

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Lance L. October 09, 2015

What a lovely pie. My husband is still in flavor heaven. It was quick and easy to make with delicious results. The apple filling was sweet and flavorful while the topping was the bomb. I really enjoyed the cookie type crumb. I loved that it used ingredients always found in the kitchen. Made as written and wouldn't change a thing. Made for Whats on the Menu? Tag game 2015.

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Baby Kato March 02, 2015

I am so glad I made this pie because it is the best Dutch Apple Crumb Pie I've ever tasted! I followed the recipe pretty much as directed, but added 2 Tbsp. of flour to the apple mixture (as all I had on hand were Gala and Fuji apples, they were pretty juicy and I didn't want a runny pie) and also added an extra tsp. of lemon juice and added an extra 1/2 tsp. of cinnamon. I chopped up the raisins for the filling and added about 1/2 cup of chopped pecans in the crumb topping. I had to bake the pie an extra 10 minutes. I wasn't sure it would turn out using Gala and Fuji apples, but it was absolutely the best pie ever! Thanks so much for posting.

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Sweet Irene March 02, 2014

Fantastic pie! The topping is buttery, and rich! I added 1/4 cup chopped pecans to the topping! Fabulous!

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mennolly22 November 28, 2013

This was excellent! The whole family liked it. <br/><br/>For the pie crust, I used http://www.food.com/recipe/my-no-roll-pie-crust-51537 Following some of the previous comments, I increased the cinnamon to 1 tsp and added 1/2 tsp nutmeg to the filling. For the topping, I added 1/2 cup ground nuts-I used a mix of almond and walnuts since that's what was in my pantry. I'm sure other nuts would work well also.<br/><br/>Definitely serve it warm. Doesn't even need whipped creme or other topping. Also, I made this the day before serving and it kept very well.

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Jeri Roth Lande November 17, 2013

This is the second time I have used this recipe so thought best to get this posted ASAP. I always premake at least 1/2 dozen pie crusts which are then frozen and thawed when I want them so that I can make a pie at the drop of a hat. I also usually have apple pie filling made up ahead and canned, but this last years apple harvest was taken over by tent moths and we had no apples. I found this recipe wanting to make up a pie for my boyfriend, it is easy, and oh my goodness delicious, have received rave notices on this pie both times I have made it, and had to double the recipe this last time as two pies were requested so he can take one home with him :)... Make this recipe as directed and you won't be sorry!!! Thank You for a great pie recipe.

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Chabear01 February 08, 2013

Amazing! I used a Pillsbury refrigerated crust for the bottom and followed the filling recipe except I omitted lemon juice and raisins; to the topping mixture I added 1/2 cup finely chopped pecans and 1/4 cup rolled oats. We ate it warm with whipped cream and it was divine. Thanks, Kat's Mom!

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ChicPeaz November 16, 2012

I love this recipe! Very simple, I used pre-made pie crust that I always keep in the freezer, and added extra cinnamon and some nutmeg. Everyone loved it, I have made it a dozen times in the last 6 weeks. Very easy to have the ingredients in the house, and have a homemade pie cooling on the counter with very little effort. Thanks for posting this one!

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CoreChick January 19, 2011

I made this on 11/25/09 for part of our Thanksgiving Day meal. And I'm sorry to have waited so long to rate this. ( You know how busy it gets, at Holiday time :)To save time on the crust, a store bought one was used. I followed the recipe as it was written except for the apples, I used three large and I do mean large Jazz Apples ( I ended up with about 6 cups ) the amount of sugar, lemon juice and cinnamon remained the same.Since the raisins were an option they were left out. I did add about 1/2 cup of chopped walnuts to the topping mixture.But I think that if this is made again, I'm cutting the amount of flour in topping down to 1/2 cup. To me it just seemed too much topping to the amount of apples. Thanks for posting and, " Keep Smiling :) "

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Chef shapeweaver � November 30, 2009
Pennsylvania Dutch Apple Crumb Pie