Double Crust Apple Pie

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Delicious!

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This was one apple pie-less Thanksgiving. The pie was runny (HOURS after it cooled, too sour, and did not have nearly enough flavor. No amount ice cream or whipped cream could make this taste even tolerable!

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I have received so many compliments since I started using the crust recipe in many of my dishes. It's so buttery, flakey, and melts in your mouth. This is absolutely the best crust recipe I've ever had!

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I loved this pie. I've never pre cooked apples for a pie before and I must say it was fantastic. I love the raisins and there wasn't too much sugar. Some apple pies have a weird tangy flavor and this one did not have it. I like the touch with the lemon juice mixed with cornstarch. This recipe is a definite keeper, very simple but right on with the flavor.

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I think cooking the apple filling first is a great way of getting it right. This worked great because the pie took less time to bake, therefore giving a just right crust top. The filling is great and everyone at the Thanksgiving meal loved it.

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This pie was a big hit. I made one change - I marinated the raisins overnight in rum (from a different recipe. Also, I bought a store crust from Fresh Direct (all natural ingredients. I used Granny Smith apples. The temperature and timing worked perfectly, the pie was golden brown and delish. The lemon and cornstarch give just the right consistency for the pie filling. Two thumbs up!

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The crust is crispy and not burnt at all. Just follow the recipe to the letter and it'll come out beautiful and delicious. This time we used Granny Smith apples. They're so tart that the amount of lemon may have been a few drops too much but even with that, it's very good.

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the best i ever ate served to guest today they could not beleive i made it it is delicious

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By sauteeing the apples and making the rue before baking you are guaranteed a juicy perfectly cooked pie.

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I wasn't too sure about sauteing apples for apple pie but it made sense. Family said this was the "best ever" apple pie.