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Apple Pie by Grandma Ople
November 14, 2002

Delicious! It came out perfect, though I did not lattice the crust. I just put some decorative cuts into it...obviously won't change the taste, just the look. (I used "Earthquake Pie Crust" from this site) And after reading *many* of the reviews, I think the slight changes I made to the recipe made it easy to make, I knew what to expect, and not only did it not bubble over at all, it didn't even get my pan and foil dirty that I had underneath it. This is what I did: used 4 big Red Delicious apples, and they piled up in a good mound. Granny Smith would have made it too tart for me. I don't know how anyone used all 8 unless they were the size of plums. ...used a glass pie dish; they are bigger and deeper than the tin ones. ...put a pan lined with foil underneath it before baking so if any juice did run off, it wouldn't get anything dirty. ...added 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tbs vanilla (and also took 1 tbs of water out of the 1/4 cup). ...lastly, I added 3/4 of the caramel to the apples prior to putting them into the pie crust. The caramel will seem thick, like it doesn't run down the apples well. But sugar helps fruit create its own will make more juice while it is baking. Just mix it all well. My caramel was not runny & did not bubble over during baking. The little changes I made after reading the reviews helped to avoid mistakes others made. Thanks!

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