Deep-Dish Apple Pie

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Contessa you rock just made this pie for the second time. It was pretty and very tasty - i used golden delicious and "lard" instead of cresco = i also turned downn the heat to 375 to keep the crust from getting to dark. i have been making pies for a long time but i have never been happy with any pie crust recipe before this one - just the little suttle things make the difference. thanks again for helping old men like me improve their tallents.

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Very good. I went light on the citrus and it was fabulous. Easiest pie crust EVER, and very tasty. My new favorite recipe for pie crust.
I cooked the extra seasoned apples that didn't fit in the pie pan on the stovetop with a dab of butter and a tablespoon of water. I made them into a chunky apple sauce. It was SO GOOD.

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I love this recipe! I did make a few changes from suggestions of other reviews. I used half granny smith and half golden delicious. I added a 1/4 cup brown sugar which I think made a huge difference. I omitted the lemon juice and used about 3 tablespoons of orange juice. I also didn't use any zest mainly because I didn't have any lemons or oranges on hand. However I don't think my pie was missing anything at all. The perfect pie crust was also amazing with this pie! It was also super easy to make.

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I love Ina but find that her recipes almost always use too much citrus for my taste, whether in the form of juice or zest. Having learned this, I always cut her amounts way down from those listed in the recipes.

For my perfect version of this pie: I used the same amount of Jonathan apples instead of Granny Smith and used the juice of just 1/2 of a lemon. I cut the other citrus altogether. No need to add additional sugar. It was spot on.

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The Pie Crust Is PERFECT!!! You MUST try Ina's Perfect Pie Crust Recipe. Thank you Ina! We LOVE YOU IN PALM SPRINGS!

Like other's reviews, I was worried the pie would be too tart if I followed the directions. I substituted 1/2 Gala Apples instead of just using Granny Smith which seem a bit tart. I increased the sugar to 3/4 of a cup using half brown sugar and half white sugar. I used three tablespoons of fresh orange juice and omitted the lemon and orange zest. The pie was delicious. I wish I could post the picture!

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I thought this apple pie was lovely and the pie crust came out really well too. I disagree with the comments below saying the pie was too tart and needed more sugar; if anything I thought the pie was a little too sweet! The zests give it a lovely flavour, but when I make this again I will reduce the amount of sugar. A lovely old fashioned dessert which eveybody enjoyed.

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Too many ingredients, but well worth it!:

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My family loved this pie. I made a crumb topping for it.

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My son-in-law very seldom comments on my cooking, but after tasting this pie, asked if I could bring in 2 weeks in a row. Was a GREAT BIG Hit with everyone.

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This recipe was way too tart for my liking. Needs more sugar and less zest.