Apple Pie

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I am not too good in the kitchen. Complicated receipes don't usually turn out real well for me. This receipe was super easy to put together. Not only that, but it was delicious!!! My first one went almost as quick as I could take it out of the oven!!

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Only made the filling part of this recipe, because I have a tried and true crust recipe I use. The filling was great. I did add more flour because my apples had a lot of water. But even my picky husband has gobbled up this pie.

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Made this today, it was my first ever scratch-made pie and it turned out fantastic! I used Granny Smith & Braburn apples for a nice sweet-tart combination. The crust was delicious & flaky & I did not have an issue with the edges of the crust burning at all. This will be my go-to pie recipe for the foreseeable future. Great results for a complete novice at pastry.

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I haven't made apple pie before using this recipe- so I don't have a good base of comparison, but I must say, it's delicious! I made it for Thanksgiving dinner, all enjoyed. I've made it once since then because we liked it so much. I would reccommend that you cover the edges of crust with foil half-way through baking in order to avoid burning.

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Absolutely amazing. A flaky pie crust. For my apple combo I used Granny Smith, Gala and Golden Delicious. I used slightly more sugar then the recipe called for to compliment the tangy flavor of the Granny Smith. It satisfied my tastebuds perfectly. Two thumbs up for Food Network!

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Absolutely delicious, the best apple pie I've ever tasted.

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I have not tried this receipe, to answer Sherry my understanding of this recipe is, you will need two stick's of butter for this receipe. One whole stick for the dough and 4 tbsp for the filling. Cut the remaining 2 tbsp of butter into small dots to be used once the pie pans are filled. Hope this helps and your pie turns out great, post updates.

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Before trying this, I need some clarification. Do I use 4 Tbsp. of butter from the "stick of butter" and use the rest in the pie crust or do I save some of it to dot the pie? Has anyone tried this recipe?