Deep-Dish Apple Pie

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Let me just start by saying-this was the first time I'd tried to make my own pie crust, and it turned out amazing-not scary at all! The filling was a little too tangy-next time I'll use lemon OR orange zest and juice; the pie tasted like those flavors instead of apple. Other than that, it was great!

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I have made this multiple times, and it's always a hit! Its buttery (the crust and works for many other pie recipes too, it's an absolute favorite......must try!!

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I really wanted to love this pie, because I almost always love Ina's recipes. But this pie just had too much lemon zest flavor and not enough sugar. I might use half granny smith apples and have of another type next time. The tartness and lack of sugar was too much. I ended up cutting a slice out and adding a 1/4 c. of brown sugar to the remainder of the pie by stirring it in beneath the crust. That salvaged it, but didn't take away the strong lemon zest flavor, which I would omit next time.
The crust is delicious, though, and my husband promptly ate the top off the pie and left the filling, which he thought was so-so as well.

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I loved how different this pie was from the traditional apple. I made this for my husband's family event before my we were married and I think it was this pie that won his family over! His family raved about it and still talk about it to this day! I was concerned that the pie was going to be too dry with the tart apples and all the citrus, but that was not an issue at all. My personal preference would be to add a bit more sugar, as it was a bit more tart than I expected, but all the spices and citrus mixed with the granny smith apples make an amazing flavor. I'm not a huge fan of traditional apple pie, so this is the only apple pie I want now! This is a light, refreshing pie that is perfect for spring or summer, not just fall; I loved it & always get numerous compliments when I bake it!

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The crust was amazing and the pie was absolutely beautiful. The filling was a little too tart for me and I used half Granny Smith and half Gala apples. I can only imagine how tart it would have been if I used all Granny Smiths as directed. I would omit the lemon zest and maybe add a little more sugar next time.

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The citrus zests were just too much in this pie recipe in my opinion. I want my apple pie to taste like apple, cinnamon...you know, the traditional apple pie. Unfortuantely, the orange was overpowering, and I think I will omit it next time.

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Made this for my family... The granny smith apples were definitely too tart. We were really disappointed. The zest didn't make it any better either. It was still good. I just had higher expectations.

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I wish I had read the reviews on this one. I did enjoy the crust, however, the filling left much to be desired. It wasn't sweet enough and the zests were too much of a deviation from traditional apple pie. All I can say is thank goodness I had some vanilla ice cream to save the day and balance the flavor!

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Would be 5 stars if the pie had a better crust. But still very good.

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I make this with Fuji and Pink Lady apples. Granny Smith are too tart for the recipe. The Blend of the Fujis and Pink Ladies is perfect and adds depth. I also do 1/4 cup white sugar and 1/4 cup brown sugar instead of just all white. It adds another depth of flavor and a little more richness to the apples.