Deep-Dish Apple Pie

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I totally agree with "Lindzcap" - good crust (although more than I actually needed; pretty thick in some parts and would reduce some of the citrus. It kinda had a "apple cider" taste with all those flavors, but still a really good unique pie. I didn't have enough 'sauce' though somehow. Maybe would mix granny smith and a softer, less tart apple for next time.

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The crust is perfection. Next time, I will omit the fresh orange juice and increase the sugar and cinnamon. The filling was too tart for my liking.

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I love Ina, but my pie was way too sour. My family loves a more traditional brown sugar/cinnamon taste and begged me not to deviate from the tried and true. The crust, however, is total perfection and the only crust I ever make. I should have tasted the filling and adjusted the sugar. My mistake.

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The BEST apple pie I've every tasted. Using chunks instead of sliced apples is so much better! I was worried about the citrus because of previous comments so I used only the orange zest, 1/2 the lemon juice, and everything else as indicated. That turned out to be a good level of citrus. I think some of the criticism of the citrus is that people might not be using freshly squeezed. Also, TASTE your filling! Apples very greatly in tartness - adjust the sugar as needed.

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Crust is fabulous-- great recipe. I love Ina-- one of my favorite chef's. I saw this recipe in her cookbook and thought I'd try it out. I used the crust for my pumpkin pie, and was going to try a Cooks Illustrated vodka crust recipe I found. However, while assembling the apples, I tasted it with the seasonings, and felt the nutmeg, allspice and orange zest really overpowered the apples. Bummer. I am going to wash it off and start over. Still love you Ina, but will try this recipe instead: (Baked Perfection's Cranberry apple pie-- can't post link.

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I'm about to make this pie and read all the reviews, some of which were helpful. I found the personal attacks on the Contessa inappropriate and completely unnecessary. Please just provide a review everyone - don't personnally attack the chefs. Everyone is entitled to their opinions but really, the reviews made the whole recipe prep experience painful for me this a.m. Maybe some of you should test recipes before serving to friends and family?! That's what I am doing today.

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I generally like Ina's recipes but I would prefer this one with a few changes. Using all Granny Smith apples makes the pie too tart. Instead, I prefer a mix of Granny Smith and Golden Delicious or similar sweeter, softer baking apples. The lemon is essential to both flavor and color so I would not omit it. The lemon zest could be decreased depending on personal taste. My family are not fans of the orange zest and juice in this recipe. We prefer a more traditional apple pie with the emphasis on apple flavor highlighted with cinnamon and a bit of lemon. We thought that the pie crust was very good and Ina does a nicejob of explaining how essential it is to keep the ingredients cold throughout the assembly and right up until putting it into the oven. Otherwise, the crust will not be flaky.

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I AM VERY HAPPY WITH THIS PIE AND EVERY THING THAT INA COOKS KEEP UP THE WORK INA I ENJOY EVEY THING YOY DO XXXXX

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This was my first pie to make and i was so happy with it. My entire family requests this frequently and it s a no fail every time. The only thing i did differently was to use golden delicious and gala apples as the granny smith are too tart for my taste. Perfect amount of orange and lemon zest. This pie could not be easier. For the crust i had to use 6 more drops of water to make it separate from the processor blade but it was perfect. Love it!

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This pie got a thumbs up from all and was requested to be part of the family holiday dessert repertoire. Based on previous reviews that the pie is too tart I doubled the sugar to 1 cup and used 3 lbs granny smiths and 1 lb macintoshes. I reccommend leaving the citrus quantities as is, it's what makes the pie. This crust recipe is buttery and delicious, but not especialy flakey.