Comments on: Crumbly, Yumbly Crumble Top Apple Pie

By: cath

cath — Mon, 10 Oct 2011 03:01:58 +0000

This recipe was quick easy to throw together. But. Maybe I am doing something wrong. Tsorningold. Help a sister out. I have made it twice and changed it a little bit the second time but it turned out the same. It keeps coming out runny and the apples have been a little crunchy. I was thinking of using cornstarch instead of tapioca and just adding some oven time. I’m definitely an amateur so any advice is great!

By: SK

SK — Fri, 19 Nov 2010 13:07:28 +0000

I have had this, it is flippin’ fantastic. I would recommend it to anyone who thinks they’ve had the best apple pie, you’re wrong.. make this.

By: tsorningold

tsorningold — Wed, 27 Oct 2010 17:38:02 +0000

Sure!

I switched from flour a few years ago and haven’t looked back.
The tapioca thickens up the simple syrup from the apples brillantly.

I also use it in my beef stew in place of flour and you don’t get that flat flour after taste I sometimes find in foods.

hope this helps!

~Kelly

By: milkwithknives

milkwithknives — Thu, 14 Oct 2010 21:18:20 +0000

May I ask a question about the tapioca pearls? I have never tried them as a thickener in pie, do you find they drink up the liquid better than flour? I am sort of famous for making pie soup and need to practice my fruit pies. I’d love to take a run at this one but am picturing chewy tapioca pudding mixed with apples. Your gorgeous photo and delicious looking topping put this recipe at the top of my pile, I just wanted to check in about the tapioca. Thanks.