By Bev on March 23, 2003
Photo by Bev
Photo by Bev
"This recipe comes from Virginia Hospitality."
Serving Size: 1 (270 g)
Servings Per Recipe: 6
"A wonderful recipe. Hubby is eating it right now, warmed up w/ some light whipped cream on it. I wasn't sure about the exact amount of apples, but about 4 cups seemed right to me & thankfully, it seemed to work! I used Splenda & Splenda brown sugar & Blue Bonnet light butter. Baking time was perfect. The crust topping wasn't as crumbly as I thought; I had to 'spread" it on vs. pressing it, but it looked fine when it came out. It smelled wonderful while baking & looked great, too. Thanks for sharing; hope to make this again for him!!"
"Terrific! I made it twice so far. I added some brown sugar to the apples and took out some plain sugar. I also turned the temp. up to 375 at the end to make the crust crispier. Either way, it was loved by all in our family - which does not happen often. Can't eat oats, so this was perfect!"
"I'm editing my review...as today I had made this pie once again, but instead of using a light brown sugar, when making the crust, I had used a dark brown sugar, which gave this pie lots more flavor. I was going to add a bit of ground allspice to the apples, (along with the cinnamon) but when I found I didn't have any, that's when I decided to use a dark brown sugar when making the topping for the pie, and I'm glad I did. My husband also like the pie a lot more made this way. Bev, this was very good, and so easy to put together. The apples beneath the pie after being baked, had the consistency of a thick applesauce. Mmm yum, I loved that part about the pie, and the crust as well. And when it came to making the crust, I just added the softenend butter, sugar, flour, and salt to a mixing bowl, and mixed the ingredients together with my fingers. Ate this with Cool Whip today, and tomorrow I plan on eating this with vanilla ice cream. Thank you Bev, for this deliscious dessert recipe. It's a keeper!! One thing I forgot to mention in my review...the type of apples I used to make this dessert was, MacIntosh, and that this pie tatses best if eaten the day it was made. The next day the crust isn't as crisp as the first day, but it still is good."
"I made this for an early Father's Day treat, and it went over very well. You don't miss the crust at all during the summer, especially when you top it off with ice cream. Thanks for posting!"
"I never called this pie, I said it was apple dessert. The 3 guys, DH, DS and summer house guest all raved and said it was great. Only DH said that it should have had a crust. However it didn't stop him or the other two from scooping it into bowls and heaping on the vanilla ice cream. This is totally easy to make and is very well received. It's just the thing for dinner on the deck."
"This is a wonderful pie when you don't have time to make your own crust. It tastes so delicious that you don't even miss the crust. The process is similar to apple crisp, but the taste is more like a dutch apple pie. There is just the right amount of brown sugar topping. I can't wait until peaches are in season to try it with those! Thanks for sharing."