This is a classic apple pie, but made in a swiss roll tin. Shortcrust pastry encases a delicious cinnamon-spiced apple filling. Enjoy with a simple dusting of icing sugar, cream, custard or ice cream.
Really good. Although maybe a little too sweet if the apples used are sweet ones to begin with. Basically a flat apple pie, which is nice because you get more crust this way. (And the crust is always the best part of pie anyway, isn't it?) - 16 Sep 2000 (Review from Allrecipes US | Canada)
Way too much sugar! I cut down the sugar to about 3/4 cup and it was plenty. Next time I will also make the dough 1/2 of the recipe at a time. - 06 Oct 2008 (Review from Allrecipes US | Canada)
Very goo, brought to a meeting and they thought it was awesome - 13 Nov 2007 (Review from Allrecipes US | Canada)