Deep-Dish Apple Pie

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I love Ina and although I was hesitant to put all that zest and juice in my pie, I trusted her and followed the recipe to a T the first time. The crust was incredibly easy to work with and had wonderful flavor and texture - will use this crust in all my pies from now on. The filling, however, was a disaster! You couldn't tell this was an apple pie, it was way too citrusy and tart. I think perhaps it should be named something else, because anyone attempting this recipe looking for a traditional apple pie flavor would be VERY disappointed. I know I was.

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I followed the recipe to a T, and served it to my family. One person said if he was blind folded he could not guess that is was apple pie. There is way too much zest in this recipe. There most be a mistake! Most recipes call for teaspoon or less of zest, this one calls for 1 whole lemon zest and one whole orange zest. It was awful. I am a big fan of Ina Garten but this pie was awful.

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I made this pie today for the first time ever. I have never backed in my life, never made a dough. I don?t have a rolling pen (used a wine bottle, don?t have a zester (used the grinder and don?t have a food processor (used a potato masher and then pure muscle power. It came out amazing, I took so many pictures which are going on facebook first thing tomorrow morning. Tasted amazing, the crust was light and flaky. If I could do it ANYONE can.

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I followed this recipe to the "T" and it was way to tart and the filling was like mush. It was like eating applesauce pie. I love Ina's recipes but this was not good.

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The first time I made this I follwed the exact recipe. It was way too tart! The next time I used 2lb granny and 2lb gala and added a 1/4 c of brown sugar and it was great! The crust was a keeper from the begining!

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I read other revies and decided to omit the lemon/ orange portion of the recipe and used 3 lbs of apples, but followed the rest to the T. It turned out really good, not too sweet, and it wasn't as tart as I thought it might turn out. The crust was amazing, I'll definitley use it for future pies! Overall, I really liked this one! Thanks Ina!

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Left out the zest because of other users suggestions although I'm sorry I did that. It might have been a nice touch. I used half Granny Smith and half Fuji apples. 1/2 cup of sugar was perfect. The crust was perfect. So to keep it nice & sweet just use half Fuji or Pink Lady apples. Most apple pie recipes call for that anyway. Her apple crisp is also a fabulous dish!

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I have read the reviews of others stating the filling is too tart and I guess each person will have their own pie filling preference. I have made fillings in the past calling for lemon zest or fresh squeezed lemon juice and found them overwhelming tart. Somehow, I found that the orange juice/zest called for in this recipe helped balance out the lemon. I found the filling perfect and have used it twice. I use my own pie crust recipe only because I prefer crust baked without shortening, but have no doubt that Ina's crust recipe is fanstatic. Thanks for sharing such a good one! Kelly, FT. Worth, TX

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Unless your taste buds have been flamed out by massive amounts of jalapeno peppers, Do not follow this recipe!
O.K., forgive me, my wife just reminded me that people on the left coast do not have fresh oranges and lemons on their trees and therefore have to use the whole rind of of a fruit to get the same flavor that we should know we only need a teaspoon of zest, Sour, sour, apples. Leave out the Rind.

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Can I make this apple pie the day before I bake it?