JDRABIK

I used Fuji apples to make this pie. I followed the recipe except for the parchment paper and it came out great! I was worried about the tiny amount of cinnamon, but the crumbs make this a DELICIOUS pie that tastes quite different from my traditional recipe that features nutmeg, more cinnamon, brown sugar and a top crust. Definitely a keeper!

I omitted the raisins but followed the recipe otherwise. This was delicious! It seems like a very light cake rather than bread, which is just fine with me. My husband ate his first slice with butter, and I had mine with lemon whipped cream. I am definitely keeping this recipe. So delicious!

I wish I had read the reviews before I made this. I would have reduced the sugar because it was too sweet. It was actually weeping syrup. I also would have reduced the number of eggs because it tasted too eggy. Otherwise, it was okay.

I followed this recipe exactly as written, and it came out great! My Slavic husband said that the taste of both the dough and the filling was PERFECT. I was worried at how thin the pastry was, but I guess that contributed to it baking perfectly through all the layers. Even though my seam was down and centered, it still leaked - oh well. This recipe is a keeper!

This recipe is definitely a keeper! I like that it's not overly sweet as many coffee cakes are. I pulsed the ingredients together with my food processor and it came out great. I only baked it for 35 minutes and it was perfect. The only thing I would do differently is mix the cinnamon into the topping before sprinkling on top for more even distribution.