I have been making this pie for years since I first seen it in a Pillsbury recipe book. LOVE IT! the only thing is I substitute ginger or nutmeg for the cinnamon due to an allergy to it.

i love this pie! just dont put too much of the topping on it...it gets soggy! other than that pretty easy and VERY tasty!

The pie has great flavor, and I'd make it again with a few more changes. I use 2 TBS of Minute Tapicoa instead of flour as a thickener,have for over 40 years. I don't like the that using flour for thickener makes. I'll reduce the temp to 400, extend baking time to 60-70 mins, as I've always done with my apple pies, whether double crust or crumb top, in a glass pie dish. I use 1tsp of cinn & 1/4 tsp. of nutmeg in my apples & blueberries and the 1/4 tsp nutmeg in the crumb topping mix. I just used Galla apples this time, and they didn't get soft the way I like my pie. I usually use a mix of Rome,Mac, Granny and Gala and they always bake just right at 400 for 60 min. Wished I'd followed my instinct on temp. I followed the temp suggestion due to using the Pillsbury refig crust for the 1st time, as I don't make my pie own crust anymore. Using the foil loosely overtop the pie after 20min.s is a great tip. Looking forward to the next time, everyone else liked it.

Thia ia a very good pie. My son and I loved it. I made it ahead of time and took it on vacation. Yummy-worth the time and effort.