Apple Pie

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I have apple trees and make pies every year. This works best with really tart apples. I especially like it with my unripe apples! This made the best pie ever and is now my standard. I make the filling as described, making several in succession. After it's cooled, I pour the filling into an aluminum pie pan lined in plastic wrap with lots of wrap hanging over the edges. When the filling is poured in, I fold the plastic wrap over and place it in a zip top freezer bag and freeze. When it's frozen solid you can pop the pie pan off and place two plastic wrapped pie-shaped fillings in one zip bag. When you're ready to make a pie, just roll out your dough, put it in a ceramic pie plate, put in a frozen filling, cover as you normally would (crust or streusel, and bake for 1 hour plus 5-10 minutes. Perfect pie, don't forget the vanilla ice cream. Thanks for the recipe!

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This pie not only tasted great, but it looked like a picture from a cookbook...it was so pretty! I followed the directions exactly, except: I refrigerated it for about 90 minutes first and I cooked it on the lowest rack, very close to the coils. Cooking the pie low will ensure your crust cooks to perfection. It cooked in 50 minutes exactly. The crust was excellent and the filling was yummy and had a great texture. My husband likes more spice, so next time I will add more cinnamon and maybe a touch of cloves too. The process was quite easy.

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definitely tasty! but i've tried it 5 times, and what i've learned is that: you HAVE TO BAKE THE CRUST FIRST, or else, when baked raw with the filling, the filling will suffocate the crust, and it won't bake. Also, I didn't have the problem with being too liquidy-maybe I caramelized it a lot? good luck (: but it definitely is worth baking it yourself! (:

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The pie was delish!!! My hubby who will only eat apple pie if it's the only dessert there said that was the best apple pie he'd ever eaten and would eat it more often if it tasted this good. I really liked cooking the apples ahead. My only "complaint" is that you can cook the apples up to 2 days early, and then fill the pies and bake. My problem was the following morning, my wonderful thick caramel sauce from cooking the butter/sugar combination was more liquidy - almost like water. So when I cut into the pie, it was a bit wet. However, it never sogged out the crust. Even the following morning, the juices haven't sogged out the crust. And the pie is great the following day, too!

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Made the apple pie for the holiday, it was good but could be better. The filling inside was very good and the crust wasn't bad either. It wasn't a home run and there are changed I would make for next time. 1 I would cut the apples in fifths.. not to small because you don't want them to get ultra mushy, but they were a bit to thick. 2 you need to cook the bottom pie crust for about 20 minutes before putting in the filling and baking it. This is the most important thing i can recommend. The bottom crust was not crispy enough in fact it was mushy and that ruined the pie. Hope that helps

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I agree with txgreens review, but wonder why she gave it as many as 3 stars. I followed the recipe to the letter and ended up with the exact same results. I used fuji apples, cooked them down as directed, and they still came out WAY to firm. The bottom of the pie is an inch of liquid. Worst apple pie I've ever made. What a waste of time.

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I am so disappointed and after all the rave reviews I am scratching my head! I made this the day before thanksgiving, baked it and let it cool before popping it in the fridge. The next day I took it out of the fridge 2 hours before serving to bring it to room temp figuring I'd pop each piece in the microwave for a few seconds before topping with ice cream. It was Gorgeous!!! Then I cut into it and the bottom was soupy with about 1/2 inch of liquid! It is m first fruit pie from scratch, but I followed the directions exactly! Can someone tell me what could have gone wrong?? Everyone ate it and said the taste was good, but it came out of the pan in pieces... so sad :(

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this is a wonderful pie recipe! I love the cooked apples, without using flour. It taste so fresh & has a great apple flavor. only change is I added a bit more cinnamon, and used 2 different types of apples. so some are more crisp, and some are softer. I will be making this again, & again!!

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Excellent! We couldn't stop eating it.

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The best apple pie I've had, and in my daughter's lingo "TDF" that is To Die For! When I first came across it, and read that you've got to cook the apples, I thought that it was odd. But then I remembered that I have an old recipe for an apple tart, that requires cooking the apples. My picky teenagers loves this! It is so worth the extra time and effort...I will no longer use flour in my apples to thicken them. I used honey crisp, they taste better than red or golden delicious. And I love their texture in cooking.
Well... I'll be making this for my son's birthday in two weeks, along with Ina's chocolate cake!