Deep-Dish Apple Pie

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Being an apple pie fanatic, I was excited to try this recipe. After reading the ratio of apples (especially Granny Smith apples to sugar, it became clear that more sugar would be needed! Can't say exactly how much was added but still was not enough. The taste was not to any of my family's liking so it was thrown away. As far as the dough goes-followed the recipe exactly. It reminded me of making homemade play doh and was impressed in how the dough conformed to the apples! I found the dough to be tasteless but easy to work with. WILL NOT MAKE THIS AGAIN!

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I didn't make the pie, the DH is very traditional and citrus in his apple pie is a non starter around here BUT the pie crust........oh that pie crust! Every Thanksgiving I make 8 to 10 pies and just haven't had time to do anything but unroll a crust and go. Never again. This crust can be made ahead of time and rolled out like 'store bought' without that awful store bought flavor. No kidding, it's name says it all, it is the perfect pie crust, easy and great flavor.

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The crust was fantastic! I agree that the filling had too much orange zest. I would omit that next time I make and maybe substitute with apple juice. It just took away from the apple flavor and made it a little too bitter.

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My family LOVED the pie. I would add 3/4 tsp of salt...my preference. Can't wait to bake it again! I love the cold weather ;

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I made the cake for a church function, left, came back, and there were only crumbs. I was able to garner a little taste from those crumbs, and it was very tasty. Loved the crust -- very flaky, buttery and delicious, and the apples had a nice tartness from the citrus. Fun to make, too. Only complaint is, for me, I had a ton of apple mixture leftover, even after having filled a 9-inch pie plate. Ended up blending to turn into an applesauce -- but otherwise, a great apple pie. :

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Agreeing with the other reviews, this crust is outstanding! I prefer to do about 3/4 of all the butter and shortening in the food processor then finish the remaining about with my hands that way there is a good about of butter pieces that will make this crust EXTRA flaky while in the oven. Additionally I have a lower-end oven so I put foil around the edges of the pie for the last 30-20 mins of baking so it wouldn't be over done.

The pie is delicious, but it is not traditional. Therefore if you want just a simple apple pie then don't use this recipe, for this has a delightful citrus twist which really balances out the sweetness of the sugar. I also found that many folks were unhappy with the lack of sugar, I completely disagree. So many fruity desserts are losing the natural fruit aspect, therefore I always cut sugar. That way I actually taste the apples, citrus and the wonderful fresh balance they create.

This pie is perfect to have on a summer evening with a scoop of ice cream or by itself, but it is not traditional and therefore please don't be upset if it doesn't taste like Mrs. Smiths.

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The pie crust is great. I like my pie on the sweeter side, so I added more sugar. Otherwise, the flavor of the pie is great.

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The crust is awesome and the filling is also very delicious,
Every time time we try it at home we expect the pie to last just a couple of minutes to be eaten by the whole family !!!
The taste of the pie is the best I ever had compared to ather pie recipes

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This was my first attemp at an apple pie. It turned out not too bad. The crust was pretty good and I did not use a food processor to make it. I was pleased with how it turned out. However, I found there was a big gap between the apples and the crust, not sure what I did wrong there....needed more apples maybe???
If I made it again, I would cut back on the zing...meaning, I would not use nearly as much zest and juice from the citrus fruits...too overpowering in my opinion.

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I love Ina's recipes and this one is a winner. I followed this recipe with the exception that I had four Gala apples I needed to use up and I added them in with the Granny Smith apples.