Deep-Dish Apple Pie

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Excellent recipe! Absolutely one of the best apple pie recipes I've ever tried. I thought the sugar could have been increased to a full cup without it being too sweet. I also used 2 different kinds of apples, half Granny Smith and half Honey Crisp. That gave it a tart & sweet flavor, which complimented the lemon & orange also. The crust was awesome!!!!! My food processor was not large enough, so I prepared the crust the old fashioned way by hand with my trusty ole pastry cutter. The baking time was an hour in my oven.

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The best apple pie I've ever had. It's so fragrant and fresh tasting!

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I love this recipe. I made it last year for Thanksgiving and it was gone in 2 minutes. I've been told to make more than one this year.

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I really like most of Ina's cooking. But this apple pie tasted like lemon pledge. Way too much lemon zest and citrus juice. There was not enough sugar so it was sour. The crust is good though. Pretty disappointed.

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Normally I love Ina's recipes! but this one missed the mark. I followed the recipe exactly and my apples stayed hard, I used granny smiths and honeycrisp, the pie never thickened and the spiuce ratio was flat. Also the crust was so so. Epicurious-worlds best pie crust was much better on my second apple pie and I used the same apples, started the temp out at the bottom of the oven then lowered temp and moved to center rack. I also used brown sugar instead of white, cut the allspice and increased the cinnamon and increased flour to 3/8 cup. The pie was perfect. I reallyt think it depends on where the apples are grown and the fluid content of the apples.

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I don't think this recipe deserve any star at all. But I have given it one since I can't post a comment without it. I have made it and it is not good. The crust however, was perfect too bad the filling was horrible.

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I use oatmeal instead of flour, and I also scatter about 1/2 cup of oatmeal on the bottom crust BEFORE I put the apples in, so the bottom crust is not mushy.
I also use brown sugar instead of white. Once the pie is baked for an hour (400 degrees is high, I do 375 I shut the oven off and let it stay in another 15-30 minutes, and my apples are the perfect texture. If your crust is getting too brown, use some foil around the edges. I put the egg white on 40 minutes into the baking time, but I still slit the top to let the steam out.

Cortland apples are also good, but I use Granny Smith usually. My husband and son polish off a pie in 2 days, so I always make (2. One I use a cinnamon crumbly topping, just to change things up a bit. You know, like on apple crisp.
My husband even bought me one of those apple peeler/corers, and the apples come out uniform and thin, so they bake through nicely.
Great pie. Who does not LOVE apple pie?

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This is a great apple pie. I definitely will give it 5 stars. The apples weren't cooked as much as a traditional pie. I liked it, it made the pie slightly more appealing. I am not saying the apples were raw, I am just pointing out that they are not the usual mushy texture. Also, it has a great flavor. It is very advanced, full and satisfies the pallet. It is not, though, the flavor of a traditional pie. It has more to it then cinnamon, sugar, and apples. All I'm saying is if you are a foodie, this is the recipe for you! 2 thumbs up Ina!

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OUTSTANDING ! and easy as "PIE"

Today, we made it for the second time.

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Need help! The crust was "perfect" but the pie filling wasn't quite done. I used thinly sliced green tart apples. Do I need to precook the apples? Thanks