Oh my gosh this is my favorite apple pie and for everyone that does not know the overnight waiting period is to let the apple macerate - or let the juices collect - you don't HAVE to wait overnight but it will not necessarily be as juicy... I love the flavor but I personally put in a little more cinnamon and I add a little all spice to the filling - it generaly turns out very well but I have to bake it for longer just experiment and definitly make it more than once - it took me a couple times to get this down but it seriously is the best apple pie I've ever made I love it! almost forgot - I use the butter flavored crisco and the crust turns out wonderfully
Oh my gosh this is my favorite apple pie and for everyone that does not know the overnight waiting period is to let the apple macerate - or let the juices collect - you don't HAVE to wait overnight but it will not necessarily be as juicy... I love the flavor but I personally put in a little more cinnamon and I add a little all spice to the filling - it generaly turns out very well but I have to bake it for longer just experiment and definitly make it more than once - it took me a couple times to get this down but it seriously is the best apple pie I've ever made I love it! almost forgot - I use the butter flavored crisco and the crust turns out wonderfully
This pie was good although I did a couple of things different. I used my own great tasting flaky crust recipe - so why try another. I also more than doubled the filling to 2 1/2 times. But used 3/4 c. sugar. I prefer a stuffed apple pie. See photo of my pie. I also cover the crust ends for 3/4 of baking time with crust covers. This way the crust stays golden. When using firmer apples like granny smith or greenings; it takes longer to get the apples tender and if the crust isn't covered the ends get too dark and left on the plate.It also doesn't look good.
I finally found an apple pie recipe that truly is "easy as pie"...The crust was easy to handle and baked up light and flaky! The filling was delicious! I would be proud to serve this one to my own Mother..."The Apple Pie Queen"
Incredible!!! I used red delicious and Granny Smith because I didn't know what kind of apples the first ones were. It turned out amazing. My husband loved it!!!!!!!!!!!
Very good pie usually I put less sugar than the recipe but I followed somebody's advise to actually add more sugar so I did. I used all types of apples that we picked over the weekend (Mackintosh Red delicious Braburn)
Good taste but apples were crunchy should cook longer.
This turned out a flawless pie with an excellent crust. The directions were straightforward and was pleasantly surprised at the results of my first apple pie!
My first pie ever and it turned out almost perfect! I probably baked it a tad too long though and the filling became a bit mushy but it was a great tasting pie nevertheless! I sprinked extra cinnamon while filling the crust with the apple mixture and I didn't need to refrigerate the filling overnight either. The sugar was just right for me and I don't think I'll be looking for any other apple pie recipe ever!
This was the first time I tried this recipe and I made a triple batch. Just from experience I allowed the apples to marrinate for 2 days and I also added twice as much cinnamon and also subed half the white sugar for brown sugar. There was plenty of juice and the apples were pretty soft. My family loved the pies and I already have requests for more...Thank you this was a great recipe to start with.
My family thought this pie was much too sour.
