Double Crust Apple Pie

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My mother, grandmother, nor myself had ever heard of cooking the apples before placing them in the pie crust. This idea is ingegnious. A result of doing this is no watery slices as you have already cooked out the intial juices. This is by far the best recipe I have ever used for apple pie. When questioned by my mom and grandma as to how I kept the crust so high and the apples so dense (as most apple pies deflate after cooking raw apples between the crusts, they were very shocked - and demanded the recipe. I prefer fruit pies that aren't terribly sweet, and this one fulfills that; however, if you're someone who prefers a sweeter pie, be sure to tast you apples after sauteeing several times and adjust accordingly.

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I made this for Christmas dinner and the entire family loved it. You can't go wrong with this one!

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How can you rate a recipe you haven't even tried to cook, yet along rate a 4. Get a life or get cooking.

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This recipe was superb! I added a teaspoon or so of vanilla extract and omitted the raisins. Also I used a half cup of brown sugar and a half cup of the white sugar (in place of the cup of white sugar.. I tried different recipes for the crust as well. Definitely more time consuming than your average apple pie.. but I thought it was well worth it!

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This recipe said intermediate but I found it quite easy. This is the first time I have ever had perfect pie crust. The pie itself was foolproof and excellent.

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"Fill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter." HUH? put butter on the top crust? mistake? he must mean put the butter on top of the apples before you add the top crust?

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Oh my gosh...this recipe was just the most fantastically excellent tasting pie I have ever made in 40 years and it looked like it should be in cookbook picture....deeelicious....I did use raw sugar on the top...but I use raw sugar all the time in everything. Thanks for sharing.

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i wanted to try a new recipe so i tried this...i was too full to eat a whole peice but i ate a little and it was actually good...the apple insides was kind of light in color, i guess i'm just used to a golden color apple and glaze. i used a store bought crust rather than making my own due to time but it still came out fab!! i also left out the raisins and i got so many compliments on this pie!! i was nervous because i like to make something then try it to see how it comes out, but i didn;t have the time but thank goodness it came out great!!!

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This was the best apple pie I have ever made. I made it for Thanksgiving this year and it got rave reviews from all who ate it. The highest compliment was given to the wonderful crust. The buttery taste in the filling was also delicious. The only things I changed (because I have tried so many other recipes before this one were putting only put half the liquid from the apples into the pie and adding a 1/4 cup more sugar in the filling as it was cooking. It came out perfect! This will be my apple pie recipe from now on.

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I was very pleased with how this pie turned out. The crust was easy and delicious. I used a food processor and thought that I had overmixed when I was adding the water, but it turned out fine. The recipe says to keep the motor running while adding water, but I would probably just pulse it next time. I liked the raisins, but would either add less cloves or none at all next time. I thought the cloves left sort of a burning sensation in my mouth after eating the pie (too spicy?.