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Super Apple Pie Recipe

Super Apple Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (202)

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Average Rating:

Total Reviews: 202

Showing 111-120 of 202

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  • on November 24, 2009

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    I love this recipe and will be making it again tonight. I never work with pie crust, so it was a bit difficult, but tasted great! The grains of paradise are a must. I'll never eat cinnamon in an apple pie again.

    I found my tart pan at William's Sonoma and got the grains of paradise from The Spice House. Applejack is, according to my bottle, 35% apple brandy and 65% grain neutral spirits. I was lucky to find it at a local liquor store. The brand that I have is by Laird and company.

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  • on November 24, 2009

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    So I had to use Bing and Google to find Apple Jack and Grains of Paradise. After that the livin' was easy! Just a great and easy recipe. I am NOT a baker so I followed the recipe carefully and it turned out as promised. The tart pan I got was a little pricey, but I will be using it for this and other recipes for a long time. I have no complaints and the people I served this to loved the result!

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  • on November 24, 2009

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    where in the heck do you get "appleJacK" (and what is it?....and where so you get the "Grains of Paradise" (and what are they? ???????

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  • on November 23, 2009

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    I would LOVE to try this recipe, but where can I get a tart pan that deep? I have looked at a number of places, but can only find one about 1 inch deep. The pan Alton used looked 2-2 1/2 inches deep. Any suggestions? Thanks!

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  • on November 21, 2009

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    I'm a big fan of apple pie, have made many of them, and was excited to try this Good Eats recipe. I made a few changes to the filling--I accidentally bought apple butter instead of apple jelly and so used a ginger jam with pectin in place of the apple jelly, and I used apple pie spices in place of the grains of paradise--but followed the crust recipe as written. The filling turned out really well--it wasn't at all gummy or runny, and the apples held their shape well. The crust was disappointing, though--it didn't sink with the pie, despite the pie bird (although now it occurs to me that I might have pushed the pie bird too far into the bottom crust, preventing it from venting properly, it's not particularly flavorful or flaky, and the reduced apple-juice wash burned on top. I'd make this filling again, but I'd put it in Mark Bittman's all-butter crust from How to Cook Everything.

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  • on November 18, 2009

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    Oooh, this sounds SO GOOD. And I have just purchased some grains of paradise, too! I can't,wait to make this, it will definitely have to be before Thanksgiving. If Alton Brown makes it, I know it is perfect.

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  • on November 14, 2009

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    The crust comes out perfect. Like it should. And the tapioca flour is a nice stablizer for the sauce.

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  • on November 14, 2009

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    Alton this is delish! would love to see more creations with grains of paradise.

    Cetta, the spice has complex taste, there is a lot of info on it at www.grainsofparadise.com

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  • on November 12, 2009

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    I have made three of these pies and they are absolutely delicious. For the first one, I did not use the grains of paradise (added a dash of cinnamon sugar, but for the next two used the grains. What a difference in flavor. Pie looks great when you remove it from tart pan, I kept mine in a cake server to store. But it did not last too long!

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  • on November 08, 2009

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    I was intimidated by this apple pie recipe as there were so many steps but each one is worth the powerhouse of flavor they deliver. My guests couldn't believe the depth of taste with this pie using only grains of paradise as a spice. Crust was incredibly flakey. Flavor layering was the key that made just the greatness of the great local Pacific Northwest apples shine through. This is a keeper and I'll never make grandma's apple pie again - I'm too addicted to the compliments!

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