Posted: 9/16/2012 2:47:51 PM
I would like to try these and would lay a sheet of caramel on top (the kind used for making caramel apples) to see if that gave additional autumn flavor. Might want to reduce the sugar a little with this trick.
Posted: 9/13/2012 7:47:44 PM
I made two of these today. The first one I followed the recipe exactly, and after tasting it I felt it had too much vanilla and not enough apple pie flavor. So the second one I only used 1/4 tsp. vanilla and added cinnamon and a pinch of nutmeg to the filling and then put sugar and cinnamon on top of the crust after brushing with the egg and water mixture. Then baked as recipe instructed and wow it came out delicious. Will certainly keep this recipe and make many more times.
Posted: 9/10/2012 10:10:32 AM
I made yesterday afternoon and I added cinnamon to the filling and I added cinnamon and sugar to the pie crust on top of the egg spread. Just wonderful. Now I need to think, lower the sugar content. Will work on that. Will definitely make again.
Posted: 9/4/2012 6:35:20 PM
Have made this several times as a whole and half pie, depending on how much fruit I have on hand. They are absolutely delicious. Making one right now with home grown peaches. Know it will turn out great. Thanks Pillsbury.
Posted: 9/4/2012 5:08:08 PM
I have made similar pies like this with homemade apple sauce (it's a little chunky), and they were delicious.
Posted: 9/4/2012 2:49:59 PM
This is a great Apple Pie, One: it is so easy 2 it is great for 2 people.
I use Splenda Brown and white sugar in it and it is great. You can serve it with Sugar Free Whip Cream or ice cream.
Posted: 7/14/2012 12:51:17 AM
I forgot to add. I have sliced it and frozen it in individual servings. It thaws well and is still scrumptious, warmed like fresh made..
Posted: 7/14/2012 12:47:50 AM
I have not tried this recipe, however I know it will work and be really good. I have been doing this for several years. I used to make half-moon pies and they just disappeared almost before I could get them off the cookie sheet. So I started making them on a pizza pan as described in this recipe. I can assure you, you will love this one.
Posted: 12/25/2011 11:34:03 PM
Made this several times, love it , easy to make.. I also use the cinnamon do personal preference. It's great because sometimes a whole pie is just to much, this is gone in a day!
Posted: 10/28/2011 7:00:05 PM
I find it much easier to use Comstock pie filling and then just fold over the pie crust. It is quicker and can be made at the drop of a hat. You only need to bake it as long as it takes for the crust to get nice and golden. If you want, you can spoon out mostly fruit and a bit of the thick filling.