By ellie_ on September 29, 2004
Photo by awalde
Photo by awalde
"Apple pie that is a bit different from the traditional pie. Recipe source: Bon Appetit (August 1986)"
Serving Size: 1 (1184 g)
Servings Per Recipe: 1
"I made this for my family for Thanksgiving and they LOVED it so much I was asked to make it again for Christmas!"
"I was less than excited about this recipe. Peeling and slicing the apples took a REALLY long time and the end result for me was just okay. I added a 1/4 salt in the crust and should have in the apple mixture because it was a bit bland. Also, I should have cooked it longer I thiknk. HOWEVER, my kids absolutely LOVED it! My youngest actually wanting me to "teach her how to make it when she grows up"...I think it could have been improved by the simply adding a drizzle of caramel sauce accross the top."
"WOW! This was fast prepared!
Your recipe for the shortbread is perfect, you will be sure that I will use this even for other pies!
I'm lucky to have a lot of apples ans I have been lucky as well to find your recipe here.
This recipe can be adjusted to different tastes for exaple simply changing the spieces or adding some berries or sultanas.
Thanks a lot for thiis great recipel. Done for PRMR"
"Hello again, This evening I had to make a very fast dessert. BUT no Apples! But I loved this recipe, so I used 1 -21 oz. Can and 1 -15. oz. can of cherry pie filling. This was an emergency!! It worked great, My husband loved it. So if you have a emergency like I did, you could use canned pie filling too! "
"Very good and easily prepared. I made this to take to a 49th wedding anniversary celebration, it disappeared so quickly that I wished I had made two!!! I had made it the day before, so very stress-free. Thank you ellie_ , good recipe!!! Made for PRMR tag game"
"This is easy to make. I don't have a food processor so I used a pastry blender to combine for my crust. It is a little dry, like shortbread is, so the whipped cream is a nice touch. I made this for our St Patrick's Day dinner."
"Wonderful! Love the shortbread crust! I used three Granny Smith apples in a springform pan. Next time I will use four apples to make it a little fuller in the springform pan. I dotted the top of the apples with butter before sprinkling the remaining crust mixture over the filling. Yummy! Made for PRMR."
"This pie is quite nice because of the shortbread crust, the butter flavour really comes through. I used Mutsu apples because that is the type of apple that I have on hand. I also used a springform pan as I thought that I could pile more apples onto the crust. I was able to add a few more apple slices but I had a bit of a problem with the crust becoming "wet". I think that the problem could have been averted had I followed the instructions. This is a wonderful pie and we all enjoyed it. Thanks for posting a new family favourite Ellie."
"This was really good. Not as sweet as other pies, but I served it at my ladies luncheon and it was a big hit. Thanks for sharing!"
"So much easier than regular apple pie with the crust, yet just as good (or better). Highly recommend."
"Two of my favorite things, shortbread and apple pie!! I subbed 2 cups of homemade apple pie filling for the apples and spices."
"This had a very attractive presentation. I enjoyed the taste of the apple filling and the shortbread crust was delicious. The one problem was that the bottom crust got soggy."
"Absolutely wonderful! We liked this one very much and it will be made time and time again! Thanks for sharing!"
"Thank you, it's recipes like this that give me a good reputation as a cook."
"There was a similar recipe used at a restaurant in Ontario, Canada. I tried for years to get the recipe, to no avail. This sounded similar and it is closest I have come to the recipe in question. I used 8 large Courtland Apples and increased sugar to 1/2 cup. Excellent! A keeper!"
"Excellent! The texture and taste of the sweet shortbread combined with the tartness of the apples was a perfect blend. I omitted the nutmeg (personal taste), but added some ground clove and fresh lemon juice to the apples (granny smiths). I used a tin cake pan and and perhaps because of that it required an additional 20 minutes of baking. Thanks, Ellie2, for a first rate new take on apple pie! "
"My friend showed me this on the weekend and I couldn't believe how good and easy it was. It is now my apple pie recipe too! I just had to thank you for posting it, it is so good! We used a bit more brown sugar than called for and it makes the apples seem a bit carameled. Delicious, especially with whipped cream."
"My daughter's boyfriend was over for dinner tonight, and when I asked "How many stars should I give this?" he said "7!!!". This is an absolutely wonderful pie. I added about 1/4t. nutmeg, and 1/4t. allspice to the mix, along with the cinnamon. I put it into a 9" glass pie plate and baked it per directions. I used a mix of Jonagold and Winesap apples (I had those on hand) and it was delicious. The next time I make this I think I'll crumble the topping over it to make apple crisp. I'll definitely be making this for a long time to come!"
"This is excellent! I love the shortbread crust, it tastes great and you don't have to roll it out! I used 7 Macintosh apples and upped the brown sugar to about half a cup (these weren't nearly as sweet as Golden Delicious would have been). I also used more cinnamon because we like cinnamon. This is definitely a keeper, thanks for sharing it, ellie2. "
"Amazing Recipe. If you have apples you MUST try this recipe you will NOT be disappointed. I made one yesterday and my family wants me to make another one today. I used a springform pan and instead of a food processor I used my Kitchenaid mixer, no problems, easy dough to work with and a truly outstanding dessert. I served it with vanilla ice cream and caramel sauce and my family thought it was better than the apple dessert they get at one of those expensive dessert and coffee places. This is now my favorite APPLE recipe."