As others had said, the topping was quite thick but since this recipe had gotten raves for the most part I though that’s the way it was supposed to turn out as the staff made no mention of the heavy, thick topping. (Not to sound disrespectful but I’ve never read any negative reviews from the Test Kitchen.) I used 4 extra large Granny Smith apples and an 8″ deep dish pie plate. I didn’t care for the end product nor did my family. Even using a lot of apples, there was not only too much topping but it wasn’t sweet enough. As others had stated, I prefer an apple crisp that has the crumb topping.
Ingredients
peel and slice enough apples to cover bottom of pie plate ( I use an 8 inch plate)
TOPPING
2 eggs
1 c sugar ( reserve out a 1/4 cup and to this I add 1 teaspoon cinnamon)
2 Tbsp melted butter or maragrine
1 c all-purpose flour
1 tsp baking powder
1 tsp vanilla
Preparation
Mix all topping ingredients except reserved cinnamon sugar. Sprinkle cinnamon sugar over top of apples and then pour topping over top of all.
Bake in a 350 degree oven for 40-45 minutes or until topping is firm and golden brown.
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