Unbelievable Apple Pie

Caroline Cooks's Note:

I've been making this wonderful pie for years. It's so easy and tasty. Everyone wonders what's in it. This can bake while you eat dinner and then, voila...hot apple pie for dessert. Yum! UPDATE: I've been asked if instant pudding mix is OK--yes! When the recipe was published there was no instant; tried the instant in it--works fine! LOL

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Serves: 8

Yield: 1.0 pie

• 1 unbaked 9-inch pie crust
• 3 -4 cups granny smith apples (1/4-inch slices)
• 1 (3 ½ ounce) package coconut cream pudding mix or 1 (3 ½ ounce) package French vanilla pudding mix

Topping

• ¼ cup butter , softened
• ½ cup flour
• ¼ cup sugar
• ¼ cup brown sugar
• ¼ cup chopped pecans (optional)
• 1 teaspoon cinnamon

Directions:

1. In mixing bowl, combine apples and pie/pudding (DRY) mix; toss to coat well.
2. Place in unbaked pie crust.
3. In small bowl, mix all topping ingredients until crumbly.
4. Sprinkle over apples and bake at 350° for 35-40 minutes until topping is golden brown and pie is bubbly.
5. (Try different pudding mixes and fruits--peaches are yum--for different flavors) I serve it with a scoop of butter pecan or rum raisin ice cream.

Reviews

[Luv2cook4fun (Chef #878311)]

A friend gave me a large bag of apples. My daughter and I made about 6 of these pies. It was very easy to follow and very good. The coloring looks a little odd but the taste is great. I tried regular vanilla and french vanilla pudding and thought the french vanilla pudding tasted better. Great recipe for kids to follow.

[LeighAnn]

This was fantastic! I used french vanilla pudding mix, and my co-worker used coconut cream. Both were delicious. My husband and I ate 3/4 of the pie in one sitting... oops :) BTW, the butter for the topping should be softened, not melted. Otherwise you end up with a goopy mess that you kind of have to smear on top. Although it still tastes delicious. Thanks for a great recipe we'll be making again and again!

[canbesweet_99]

Alright, As another review states the recipe didn't say whether you should use instant or cook and serve pudding, so my mother and I tried it both ways. I used an instant butterscotch and my mother used a cook and serve vanilla pudding. Both turned out just fine. The cook and server version did make the pie more solid, where the instant was a bit loose. I added a bit of oats to my topping mix, for some added texture. I also used the pudding mix in an apple crisp recipe with great results. The butterscotch gave the apples a caramel taste. All in all this recipe was great. Thanks for posting a keeper with endless possiblities. Thanks