Deep-Dish Apple Pie

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The pie was very easy to make and tasty. I bought a ready made pie dough. I did not add so much of the orange or lemon zest. The pie baked for 1 hour, the color of the pie was amazing, the filling came out juicy but not runny. I would do it again.

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I liked the overall recipe but my pie came out runny, not sure what went wrong. The flavor was good

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Well, I liked how easy the crust was to make but it burned while baking. I followed the directions and baked it for one hour and the crust was too done and the edges were blackened.
The apples did not get done as much as I am used to, so I might just cut them smaller next time. For the filling, I did not use the zest and only used the orange juice. The filling tasted good and the crust tasted good, but overall I might just go back to my Mom's recipe.

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I tinkered with the recipe and feel guilty for betraying Ina, but it came out amazing: Omitted the citrus zest (used just the juices. Upped the sugar to almost a cup. Used Red Delicious Apples (which everyone on the internet screams you're not supposed to do, they say they turn mush and "lack dimension". My pie was incredible. The apple slices didn't turn to anything, they stayed whole. The flavor was perfect, classic. It looked beautiful. I also tasted my apple mixture before adding more sugar to test.

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This is the PERFECT apple pie recipe! The citrus adds such a wonderful dimension to the pie and the crust is perfect! It is beautiful and I cannot wait to add vanilla bean ice cream to a slice. Thank you Ina!

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This was the first time I've ever baked a pie, so I was a bit nervous. The crust was easier than I thought and I had no problems with the dough. I did not like the filling, though. It tasted more like lemon pie with apple. I would use a different filling next time but I would use the crust again.

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This recipe was a little more involved than I thought. I accidentally put a little more sugar than what the recipe called for -- about 1/4 cup more. The end product was well worth it though. Thanks.

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While I have eventually gotten more satisfied with this recipe, after tinkering with it, the recipe as it is written is WAY too sour, and I LOVE acid in my sweets. I was most satisfied when using 2T fresh orange juice and no lemon juice and no zest at all. I also added an extra 1/4 C of dark brown sugar and will do an add'tl 1/4 C next time, as it could have been sweeter. I used 3 granny smiths, 2 gala, 2 golden delicious, and 2 red delicious and baked for 1.25 hr after par-baking the Alton Brown pie crust recipe I always use. The apple chunks, cut as described, are too large for bite-size pieces. Next time I will quarter the quarters, not cut the quarters into thirds. I added extra spices, sprinkling clove, allspice, and more nutmeg into the mix. Was still a little bland for me, but I like a lot of spice. Everyone else seemed to enjoy.

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Mine came out as applesauce pie. It was good, but if I hadn't made it, I wouldn't have known what the heck it was. I'll keep the recipe for the crust for sure. I hadn't ever made pie crust before and I liked this recipe, it was easy. It's still good with ice cream, though!!

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Had to throw the pie out as it was more apple mush than apple pie and I still took it out 10 minutes before the timer . Would not use the orange juice, but would keep the lemon., cinnamon and maybe only half the nutmeg. Overall disappointing for the amount of time involved. My mother's was much better.