Deep-Dish Apple Pie

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Being a New Englander, I've tried many different Apple Pie recipes. Miss Ina's is quite simply the best.

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My first attempt at a pie and the crust was fairly easy. I made a few changes by cutting out the zest and adding apple pie spice to the filling in place of allspice. Taste was very good, but would probably cut the filling to 1 Tbsp of lemon juice instead of 2. Also substituted Granny Smith apples with Cortlands.

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Although different, I think this pie has too much lemon and orange zest and too little cinnamon and sugar. I also found the dough very difficult to roll out.

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Wow, even the first piece came out of the pan flawlessly. This crust is so flaky and has a beautiful appearance. The filling was perfectly firm and my family loved the mix of the orange and lemon with traditional apple pie spices. Just made a second one to bring to work tomorrow. Thank you so much, Ina.

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This pie was by far the worst pie i've ever made, DO not put the lemon and orange peel in this pie, if it's not used it would probably be a delicious pie. It was horridly bitter, and I didn't use the white part of the orange or lemon. Way too much zest in this pie, pie crust was good.

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- first, the crust is flawless; don't change a thing.
- after reading the reviews, I added:
1/4 cup of light brown sugar, 1 full tsp. of cinnamon, a little less salt in the filling, sugar in the raw on the top crust and no zests of lemon or orange (just juice of one lemon to keep the apples from turning.

This turned out to be the best apple pie ever! Apples weren't too tart/sweet, hard/soft...and they were tasty! Will keep this recipe forever!

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After reading several comments, I decided to use a combination of Granny Smith, Fiji, Golden Delicious, and Gala apples. The combination made for interesting flavors and color variations. I used the lemon and orange peel as specified, and used all the orange juice and half the lemon juice specified. The orange flavor was a little present, so I think that next time I will use 1 tsp of lemon juice and a sprinkling of dried orange zest.

I increased the sugar to 3/4 cup and could have gone to 1 cup. I might decrease the nutmeg slightly since I use freshly ground and possibly increase the cinnamon.

The crust was very easy and good, but I didn't find it flaky. Maybe that had to do with our humidity with a tropical storm approaching. One of the people I served is a seasoned cook and said that he's never able to get crusts to come out like this. I took that as a compliment.

Tip: Make the top crust a little larger since the apple filling piles so high.

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I made this pie for my co-workers and they all loved it. This is now my standard recipe for apple pie with a few adjustments......1I have always liked pie filling using various types of apples way better than a single type. It balances out the tartness/sweetness and also the texture. 2 I cut back on lemon juice (1 tabelspoon and used a little less orange and lemon zest (based on reviews. FYI...Her pie crust recipe is a keeper. The shortening/butter combo makes it flaky and rich.

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I've been baking with apples for a very long time and I have found Granny Smith apples to be wonderful for applesauce, but not good candidates for pies and cobblers. I love to use about 75% Braeburn or Gala apples for their firm flesh and sweetness, and 25% Fuji or Jonagold for their pleasant tartness. Stay away from Delicious apples, too, which are ok for eating out of hand, but not for cooking. I reduced the zest to just 1 tablespoon of lemon (skipped the orange zest, used the 2 tablespoons of lemon juice (skipped the orange juice and reduced the salt to just 1/2 teaspoon each in the filling and in the crust. (I saw the program and she used TWO teaspoons in the filling! I love Ina, but I think she has a problem with salt; every recipe uses 2 teaspoons. Some foods taste better with just a hint of salt instead of allowing it to overwhelm the dish. The result? Absolutely wonderful! The crust was very easy to work with, flaky and flavorful, too. The filling contained nice, firm apples loaded up to the top of the upper crust! And the sugar on the top crust (I used coarse sugar added such an enticing sparkle! I highly recommend this recipe with the understanding that the variey of apple will make or break this pie. Learn the varieties in your region of the country. You'll love the results.

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If I eliminate zest and only half of the juice, this pie with that magnicent crust is the Best!!