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Apple Pie Recipe

Apple Pie

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (77)

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Average Rating:

Total Reviews: 77

Showing 61-70 of 77

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  • on November 22, 2008

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    I went to pastry school, so I've made a lot of pies. I'm particularly fond of the method used in this recipe, if not the choice of apples. Precooking the apples ensures a tender filling that isn't soupy (no thickener to turn cloud the juices. I recommend using a combination of sweet, soft apples and tart, crispy apples (empire, winesap, or granny smith combined with golden delicious works well. Otherwise the filling can be mushy and bland. I also like the fact that the apples can be prepared in advance. On Thanksgiving I put the pie in the oven after the turkey is done and serve it warm.

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  • on November 14, 2008

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    Very good I prefer it warm but even if you wait a little longer its still good
    It took some time to do it and as reading sounds a litlle more difficult that what really is, Now I think I can do it again with my eyes close

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  • on November 02, 2008

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    Well, did cheat and used store bought crust and that didn't turn out real great. The apple pie mixture was just ok...not the best I've ever had. My family ate it up within 24 hours, so I guess it was ok with them!

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  • on July 21, 2008

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    This was my first time making any kind of pie and it will not be the last! this recipe was easy to follow and the pie turned out great!

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  • on July 10, 2008

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    i love this recipe, and so does everyone who eats it! id suggest adding cornstarch while cooking the apples. it helps to hold the pie together after its done baking. this is a delicious recipe and its definetly worth the time and effort!

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  • on January 05, 2008

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    My Mom has a standby apple pie that is sort of her trademark, so I wanted a recipe of my own. I tried this, and I hate to say it, but it was so much better than any others I've tried... including hers!

    It was easy to make, and it came out PERFECTLY. I used Sugar in the Raw instead of white sugar, and it was sweet and buttery and tender. I also wove a lattice crust on top (Paula taught me how :D and sprinkled it with more sugar, and it was breathtaking. Highly recommended!

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  • on December 06, 2007

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    this was my first attempt at making an apple pie...and it was great.the filling was just the best...I used the store brought crust..and it was fun ,easy and delish..hubby loved it!!

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  • on October 30, 2007

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    Slightly cooking the sliced apples and then reducing the juices in a saute pan, ensured that the bottom crust wouldn't get soggy and the filling wouldn't get soupy. I used 4 granny smith and 4 jonagold apples. I can't imagine using all golden delicious. They taste bland and get so mushy.

    I didn't make the dough. Instead I tried out Cook's Illustrated's new foolproof pie dough recipe (which was amazing, btw.

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  • on October 21, 2007

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    i did not try the crust however the filling was super yummy

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  • on October 04, 2007

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    If the preparation for this pie didn't take so long, I would love it, cause the taste was great. By the way, don't refrigerate your crust overnight. It turns into a brick the next day and takes quite a while to be able to work with it again! I'm more of a fan of my mom's traditional pie; make the crust, put the apples/spices in, put the top crust on and cook.

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