Deep-Dish Apple Pie

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I HATE sickly sweet apple pie and this recipe is exactly what I was looking for! A nice balance of tart and sweet. Refreshing! Well done!

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This pie couldn't have turned out more perfect. The Perfect Pie Crust recipe was spot on. My friends and I enjoyed it. A lot. I would definitely recommend this recipe. BAKE IT!

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I've been using this recipe to make this pie for the past year or so and it is absolutely delicious. The pie crust is beautiful and browns quite nicely. The apple filling is great! The apples stay somewhat crunchy and don't end up too soft. I like to add more cinnamon than what's called for in both the filling and dough recipes. It's a very easy recipe to follow and for sure, a crowd pleaser. Make sure you test it out a few days before a big event so you can change the recipe to suit your own needs!

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I WILL NEVER BUY ANOTHER CRUST AGAIN. THIS IS PERFECTION AND EASY! I LOVE THE CITRUSY COMPONENT OF THIS PIE, BUT THEN I LIKE LEMON AND ORANGE. TRUE, IT IS NOT A 'SWEET' PIE, BUT I THINK IT IS BETTER AND ALLOWS YOU TO REALLY TASTE THE PIE. BESIDES, YOU CAN ALWAYS PUT ICE CREAM ON TOP.

AND ANOTHER OUTRAGEOUSLY GOOD RECIPE IS INA'S FRENCH APPLE TART...NOT TO BE MISSED!

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Absolutely the best pie crust I have ever tasted !! I don't usually make comments, but I had to on this one. Thank you Ina. Love your show !!

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WASTED 5 APPLES &&&&&&&&&&&. TO MUCH LEMON AND ORNGE ZEST/IWANTED APPLE PIE NOT LEMMON PIE.

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I read the reviews on this pie and halved the lemon juice (1tbs, upped the orange juice (1.25 tbs and eliminated the zest. It still came out a little tart, but good. My problem was the volume. Using 3.5 pounds (less than the recipe calls for of apples, my pie was piled high like the fancy pies in the dessert shops - very exciting! But when it baked, the crust stayed high and the apples dropped below the rim of the pan and turned into apple sauce - not even chunks of apples. I cooked it for 1:15 at 400, but the filling seemed way over cooked and with the high crust, it was impossible to cut a clean piece. As soon as I started cutting, the top just caved in. I will try this again with MUCH less apples, cook for only an hour and probably only 1/2tbs of lemon juice.

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Like all good bakers, I test ran this recipe the day before Thanksgiving. And I agree with those reviewers that state this pie has too much citrus juice - the lemon does tend to over power the apple in this pie. However, the next day when i brought the pie to my mother's house for Thanksgiving dinner, I halved the amount of lemon juice and added a smidge more orange juice.

IT WAS AWESOME.

I highly recommend tweaking this recipe to suit your tastes, mine turned out spectacular with a few McIntosh apples thrown in and some extra cinnamon on the crust as well. Remember, recipes are guide lines! Explore your kitchen!

All in all, a very easy recipe to follow. Looked beautiful every time to boot - wow your friends with your artistry skills! =

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I made this pie the night before Thanksgiving and my family couldn't wait to taste it .This pie smelled fabulous when mixing the filling with all of the citrus and apples, however the finished result was les than desireable. My husband took one bite and his face turned from happy to confused. He said it was like eating zest instead of apples. The bitter flavor lingered as an aftertaste for quite some time. Needless to say, all of my hard work went in the garbage. I would recommend this pie without the zest or with very very little and NO orange zest or juice. The apples turned out perfect in terms of texture and maintained their firmness without turning to mush. Please leave the zest out so you too don't have to throw your pie away!

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Made it for Thanksgiving. Followed this recipe exactly. I used a combo of granny smith, pink lady and braeburn apples. It was a little tart but I LOVED the citrus taste. Next time I will taste and add a little more sugar, if needed. The crust turned out beautifuly, sprinkled raw sugar on top. Try it you will love it