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Super Apple Pie Recipe

Super Apple Pie

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Average Rating:

Total Reviews: 202

Showing 171-180 of 202

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  • on October 23, 2008

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    This was a unique pie. The apple flavor wasn't dulled by any overpowering spices. My husband and I really enjoyed it. I also thought the crust was one of the best I've had.

    The preparation takes a little while, but it was well worth it. Go AB!

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  • on October 20, 2008

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    Just made this for a dinner party with my new in-laws and got rave reviews. First time I haven't made an apple pie with cinnamon and the comment I got was it was better without cinnamon..but i think in reality that was due to not being to sweet and the unusual flavors from the combo of apples and GOP.. Thanks to other reviews I found all the supplies.. gop& tapioca flour at Whole Foods.. pan at W-S. Piebirds at amazon.
    Store did not have braeburn so i used one cortland, 2 grannies, 2 golden delicious and 2 honeycrisp (3 1/2 pounds.
    I had a bit of troubles with the crust.. I probably needed to pulse it more. Ended up having to patch some sides of the tart pan.. but it is forgiving and the flavor is fabulous. definitely make the crust!
    My rental's stove is terrible and has coils on bottom so just cooked entirely on lowest rack possible and it was okay..
    Served with homemade vanilla ice cream from FoodandWine.com from 2008.

    A real hit!! Highly recommend...worth the effort..

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  • on October 03, 2008

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    I finally found all ingredients to make this and I was extremely dissappointed. I thought this was going to be THE BEST apple pie ever. My family liked it but I honestly didnt think it was worth the time and money for finding all the ingredients for this. Im not too sure Ill make this again. I couldnt taste any difference for the grains of Paradise spice either.

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  • on September 30, 2008

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    I like the premise. I liked the taste of the filling. I could not get the crust to become soft...'wet' enough to roll out. I kept trying to add applejack to it so I ended up using a lot more than the 5 to 7 tablespoons....it still never got much past a crumb stage. It packed in my hand too...I'm not a baker so that probably played into it. But I was determined to try the recipe as it was. I think I'll have to go back to a regular crust the next time unless I can figure out where I strayed with this one. Alton needs a help line! LOL!!!

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  • on September 26, 2008

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    I was gifted with over 100 pounds of various types of apples and tried AB's pie recipe because he usually has some seriously good recipes. It was amazing. The taste of the pie was intensely apple due to the Apple Jack in the crust. The grains of paradise were really worth the effort to find. They added an amazing flavor. I didn't have the apple cider so I used the Apple Jack in place of it with a little bit of the reduced juice from the apples. I love cinnamon with apples, but this was an outstanding variation and an intensely apple flavored change. Ended up making over a dozen of them to give to friends and family. Once you get the recipe down it gets quicker with repetition. I would definitely recommend this recipe to anyone. It is truly the best apple pie I have eaten. Try it. It is definitely worth the effort.

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  • on September 09, 2008

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    I live near Atlanta and was able to find everything locally (except the pie bird which i already had. Hopefully helps someone else

    1. Tart Pan - Williams Sonoma
    2. Apple Cutter - Kroger had a 12 slotted cutter near the onions.
    3. Apple Jack - Liquor Store in the brandy section.
    4. Grains of Paradise -- Whole Foods The GOP is by the peppercorns and comes in a mill/grinder. Small picture of it here: http://www.frontiercoop.com/prdDisp.php?I=18276&full=y

    The     Pie turned out perfectly.

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  • on August 17, 2008

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    Thank you Alton!!!!
    The best apple pie ever!

    I will do it again next week.

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  • on July 30, 2008

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    The pie looked great on the show and also looks relatively easy to make. My only concern was the fact that it says to start baking the pie on the "floor of the oven" for the first 30 minutes. What if I have a traditional oven that has coils on the bottom of the oven floor? I could put it on the lowest rack but I'm unsure that would be the best way to proceed. Otherwise, the recipe looks great.

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  • on July 26, 2008

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    Bought all the ingredients, pie bird, deep quiche form and started on my quest. End result. Sweet and sour apples, some soft and some a little to hard. The pie liquid sealed the bottom of the pan shut and I was not able to remove the pie sides from the bottom after resting the pie for 4 hours. Positive: Crust was easy to make and it was a great idea to put apple brandy into the crust. Will try to make again with no granny smith's and less liquid into the pie.

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  • on July 25, 2008

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    Other reviewers have mentioned their difficulties with finding the equipment required for this recipe. Both the equipment and the extra work of the recipe are well worth your time. I love the high sided tart pan. The fluted crust is really beautiful.

    The applejack and grains of paradise are not easy to find, but what an extremely unusual taste they contribute! The people to whom I have served this pie say that they have never had a better apple pie but they are at an absolute loss to describe the ingredients that contribute to the unique taste. The grains of paradise are wild -- just a little peppery (imagine peppery in an apple pie!and the applejack adds a very subtle but noticeable taste to the crust. Yes, the crust is a little tricky, but hang in there.

    I used my grandmother's pie bird for the first time after not knowing what to do with it for 30 years. It was also good fun.

    This is truly the most unusual--and the best--apple pie you will ever make.

    Alton does it again!

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