I'm an experienced baker, and I initially thought that while this recipe sounded complex, the results might be truly delicious and worth the effort. I was wrong. I read previous reviews and thought I could boost the flavor by adding vanilla, cinnamon, and a little extra bourbon. The finished product was still uninspiring. We all agreed that it's a decent base for vanilla ice cream, but that's about it. However, the cider caramel sauce was delicious! I would keep that component and use it for other recipes. The sauce is the only reason I gave the recipe 2 stars.
Well, after I made the pie I read the reviews out of curiorosity because I was serving the pie the next day This pie was so labor intensive and so not worth it. I will NEVER make this again and neither should you. It was bland and the crust just melded into the rest of this pie which tastes more like a cake. My usually dessert loving husband didn't get seconds which was another clue. I disliked this so much, I wouldn't even bother to try it again with the suggestions offered by others. I don't even think it's worth sending to work with my husband who owns a factory.
Great recipe and easy to make. Will be making again!
A little more elaborate than most desserts but so worth it. Definitely going on the make it again list.
This dish wasn't bad, it's just the "Easy Skillet Apple Pie" is so much better. http://www.myrecipes.com/recipe/easy-skillet-apple-pie-50400000115371/
This pie was perfect in every way. The recipe was spot on, down to the bake time. The people that had spillage must have used a pan that was too small. You have to measure the cast iron skilled across the bottom, not the top. I had plenty of room in my 10 inch and everything fit well. I received rave reviews and will definitely be making this again. I'm not even an apple pie fan and I loved it.
Used a cast iron skillet and it came out great. Didn’t have enough apples on hand so I used cherries also and it was delicious. Might try making my own pie crust next time though instead of using store bought.
great flavor, beautiful presentation in the skillet. I skipped the caramel sauce and was just as tasty.
This pie lacked any flavor. It sure does look wonderful when it is made, but consistency of the middle layer is horrible and it has very little apple flavor. I will make a standard ol' apple pie next year!
I had such high hopes for this pie, but it was a completely failure. Don't even think about making this in a regular deep dish pie pan. Within 20 minutes, I had a huge mess on the floor of my oven because the batter erupted. After an hour and a half, one side of the pie was still runny, so in a last ditch effort to save the pie, I had to basically scrap the entire top layer off, taking crust with me, in hopes that the center would get done. Considering the cost for the ingredients, including the apple cider for the caramel sauce, I am feeling very let down and jipped.
I am rarely disappointed by Southern Living recipes, but this one was a waste of my time and money. I am an experienced baker of pies and found this recipe to be simple yet time consuming; based on the beautiful photo I assumed the finished product would be worth it. I was expecting apple pie with an inner layer of moist blondie. Instead I had what felt like a cake within a pie crust. You know it's a fail when your dinner guests are two single guys who rarely get home cooked meals and they don't finish their portions and agree that it is not one to make again! The one redeeming factor was the delicious caramel sauce, the leftovers of which were delicious stirred into hot apple cider ala Starbucks caramel apple cider.
Made this twice already and both times came out perfect.
This is one of the worst recipes I have ever tried. I am a very experienced cook and very rarely am disappointed with anything I make but this one definitely fell flat. Upon reflection, what is the pie curst really for anyway? There is really no need for it, especially when it remained raw well after the recommended cooking time. The filling was way too much for a skillet that size. I believe it calls for 8". I used a 10" and it was still was way too small. I am all for spending an entire day puttering in the kitchen when I get great results. But this was way too much work for way too little reward. We scooped out what we could without the crust and went ahead and ate it but literally threw away the rest. VERY disappointing and nowhere near worth the calories.
My guests loved it, especially the presentation...mine looked very much like photo! I took heed to other posts & added cinnamon, nutmeg & vanilla to batter & cinnamon to apples. The caramel was super....had distinct cider taste which made it a unique caramel sauce. I put foil under to catch overflows but didn't need it. I also shortened baking time...barely over 60 minutes. Had several requests for recipe!!! Definitely will add to holiday menu.
Made this to take to the fire house and it was a hit. I followed the directions exactly except for the time and temperature (lower temp and less time worked better for me). As for next time...I would use less cider in the sauce and add bourbon to it, it had a little bit of a twang taste to it. Also, I wouldn't cook it for as long as recommended because the blondie part was a little dry. Overall it was a hit but it was a lot of work and I feel I would have been just as well off making an apple pie.
Received many compliments on this recipe and requests for the recipe. I baked the pie in a 9 1/2" deep pyrex glass pie pan with excellent results. However, I modified the recipe to eliminate several "negatives" that other reviewers mentioned--1) too much "blondie" dough in proportion to the apples, and 2) the amount of filling in the original recipe can result in overflows into the oven. To compensate for these negatives, I kept the ingredients for the apple filling as written but reduced the blondie filling by 1/3 1 ½ cup brown sugar, divided ¾ cup butter, divided 1 cup flour 1 teaspoon baking powder ¼ teaspoon salt 2 eggs, lightly beaten 2 tablespoons bourbon ½ cup coarsely chopped toasted pecans I baked the pie for 1 hour and 5 minutes. The crust was a nice golden brown. I did loosely cover the edges of the pie with foil about 3/4 of the way into the baking time because they seemed to be getting to brown. To prevent mushy apples, select a baking apple that does not cook down.
Didn't work for me. I would change this recipe as follows: 1) I'd cut this recipe in half. It's a big dessert. I used a deep 10-inch pie pan, but it was overflowing after all was said and done. Make sure you have a pan under your frying pan or pie pan to catch the drips or you'll mess up your oven. 2) I'd use only one or two apples. 3) I would not cook the apples beforehand. Twenty minutes of cooking apples plus an hour and ten or twenty minutes just ensures that the apples are a mushy mess. Too, the outer edge of the crust will burn while the middle of the pie tries to cook. 4) I'd eliminate the piecrust and just let this dessert be an apple blondie dessert. 5) I did eliminate the caramel syrup. 6) A smaller, simpler dessert with a 30 minute total cook time would have been easier and better. All in all, this dessert was just way too labor intensive for a bad result. A simple apple pie would have been better. A blondie brownie would have been better.
I loved the cast iron skillet presentation but felt so, so about the pie itself. I substituted vanilla for the bourbon, used gluten free flour, walnuts instead of pecans, and added cinammon and nutmeg after I baked it. It did seem to lack some in flavor. I also reduced the bake time to about 1 hour. For all the time involved, I wish I had just made an apple crumble pie in the cast iron skillet.
Used mix of green and cortland apples. Added 1 tablespoon of cinnamon to brown sugar that goes on apples and 1 teaspoon bourbon into caramel sauce. Excellent. Will make again.
Although the picture was attractive, this was a disappointment. As I've found with some other SL recipes, the result does not justify the number of steps or time involved. I found it overly cake-ey, bland, with not enough apples for my taste, and the caramel sauce unremarkable. I plan to stick with real apple pie recipes in future when I want to enjoy the bounty of the fall season.
Just finished the last piece- we loved it! Ate it for dessert and sometimes for breakfast! I thought it was good w/o sauce, great with it! I actually just heated some caramel ice cream topping with cider and let it boil to thicken a little. We also served it once with apple pie ice cream. Yes, cake can get dry if over baked, but just add more sauce. Will def make again - I was also thinking of freezing, so would like to know if anyone has tried yet?
I was wondering if anyone tried freezing this receipt and if so how did it turn out?
Fantastic!! I did make some adjustments after reading reviews that said it was a little bland. I added 3/4 tsp. of cinnamon, 1/2 tsp. of nutmeg, dash of clove, and 1tsp. vanilla. I cooked my for an hour and 5 min. Remember the cast iron holds heat for awhile so it will keep cooking for a bit. I thought it was very moist and yummy. Everyone loved it!!
This was amazing. For those who had a dry cake, it was probably baked too long. I think the bake time is a little long in the recipe, because I normally have to go to the longer time in my oven, but it was ready at the minimum time. The pie is definitely best with the amazing caramel sauce.
I made this for a family dinner and we all agreed that it was bland and the cake portion was a bit dry. I thought it was time consuming but not difficult. With some adjustments it could probably be a fairly good dessert but as someone else posted, a really good apple pie in an iron skillet would be wonderful and a lot less work. I will say the caramel sauce was very good.
This recipe was bland and not worth the effort. A standard apple pie in a cast iron skillet would be interesting to try.
Sounds fantastic. I always get in the mood for apples about this time of year. Won't be long! :-)
This looks good but I haven't sampled it yet.....felt that I should say that the size pan indicated is too small. The batter ran out into my oven and caught fire! Beware!
Made it this weekend. There were lots of steps to this recipe, but it was easy to make. No special ingredients needed which is super nice. This turned out fabulous! It was delicious and baked up super nice. I did not do the drizzle sauce because I didn't have the cider, but served it with homemade icecream and I didn't even notice the no sauce. I will be making this again!
All these are off the chain!! TRY!!!
I am not a baker, and yes this was a little labor intensive, but everyone loved this recipe! I throw an Octoberfest day every year at my house and this is definitely being added to the menu!
This pie was the perfect combination of tart apples, soft & crunchy cake, and a rich caramel sauce. I loved the presentation in a cast iron skillet. I made this on a whim - it looked so amazing on the cover of SL - for company dinner of shrimp-andouille sausage gumbo and it was got rave reviews. I will definitely be making this again - thinking it would be a great addition to Thanksgiving dinner - an nontraditional apple pie!
Unfortunately I didn't have a good experience with this pie/cake. It was crumbly, bland and definitely not worth the effort. From now on I will stick to tried and true recipes or Southern Living's earlier recipes. I feel like SL let me down with this recipe.