Apple Pie

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I have been making this apple pie for about 3 three years only on thanksgiving and i have to say this apple pie is to good to be true.My family LOVES it.

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I have made this recipe a few times now and it always turns out great. the ingredients are not that much different from the applie pies I used to make but cooking the apples ahead of time and letting them reduce down avoids the air pocket you get between the top crust and the apples when you bake the pie without precooking the apples. Others have stated that they have a soggy crust. No matter what pie you make - if you refrigerte the pie for 30 minutes before putting it in the oven that should avoid the soggy crust and it also helps with keeping your crimping intact. Remember "make it cold" and "cook it hot" is the secret to great pies.
Kathy - St. Louis

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This is my first apple pie. My family absolutely loved it!!!! Thank you foodnet work you made me look like a great baker!!! considering I couldn't make cupcakes.
I followed the step by step instructions and it just came out wonderful they were so amazed and can't wait until I make it again. But they are just going to have to wait till Thanksgiving.

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Made as written for a dinner party. The pie was perfect. No leftovers (D'oh! This one's a keeper! Be sure to use baking apples so they hold their shape.

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I went apple picking last week and decided to make some apple pie to use up most of the apples. I bought Pillsbury pie crusts from the store but used the recipe to make the top pie crusts. It was so time consuming and not that much better than the store bought to be worth the effort. Next time I'll just buy more pie crusts and thaw some enough to use as the top. I ended up making two pies with this recipe but my pie shells were a bit shallow. The filling was great but I added more cinnamon and nutmeg than called for and also added all spice vanilla extract and a dash of almond extract.

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The filling is more liked baked apples which goes great with pork, but it was also a nice treat.

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I read all the reviews before I made this pie and everyone raved it was the best apple pie ever. I was skeptical but indeed...this is the best apple pie I've ever had! I added a lot more cinnamon, sugar, and groud cloves to the pie filling. I also used Jonamac Apples.

Take the time to make the crust!

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Every Thanksgiving, we've had the same apple pie for two generations (and thought nothing could EVER replace it. Well, this one did. We used a combination of Granny Smith, Honey Crisp, Jonagold and Braeburn bcause my husband says that's what Alton Brown would do (he thinks Alton can walk on water. Hubby and I feel that baking is a time for us to share time together. I guess that sounds funny after 45 years of marriage, but you do have to make a point of setting aside special time with each other. Well, this was an exquisite shared moment. The apples were a wonderful combination and pre-cooking them really paid off. What a sweet, delicious flavor and the apples were perfectly textured. The crust seemed a little dry while we were rolling it out, but the final result was wonderful. For those of you using pre-cooked crusts, give this a try. It was well worth the time. We even cut out the leaves like the recipe showed. If you brush the egg wash on and sprinkle sugar on top, the result is like the winner in a pie-baking contest. It was the most beautiful pie we've ever baked. I don?t think you could ever find a recipe to beat this one. And that?s from two oldies who have four-and-a-half decades of baking together.
Great thanks to the Food Network Kitchen Staff. You really earned the blue ribbon with this one!

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To make the filling was a little more work than normal but I really wanted an apple pie filling that would not make the crust soggy, so I gave it a try. My son had gone on a field trip and they brought home Macintosh apples which are awful to bake with. My pie was so mushy, but it had a great flavor! It was my fault to not use a better baking apple.

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I made several apple pies last year trying to find the perfect recipe. I had a lot of problems getting the filling tender and not runny without burning the crust, and this one worked perfectly. I'll be keeping this one around!