This is a great pie! It will be hard to make another type of apple pie after making this one. I made this for a pie contest and won second place with it. I have made this pie 4 times now. After making the first two, I modified the recipe slightly to help. I used 7 c. Honey Crisp apples and added an extra Tbsp of cornstarch (it was a little runny the first two times I made it). Make sure to brush on an egg wash on the top of the pie and it will get a wonderful maghogany color. I sprinkle with a large grain decorating sugar before baking too. Cover the tops with aluminum after about 15-20 minutes and then uncover for the last 15 minutes of baking. The last two were sold by the slice at a Craft Bazaar and people loved it and wanted the recipe. Thanks for such a great recipe!

Reviewed On: Nov. 16, 2008

This is a wonerful recipe! I made this for a pie contest and won first place made exactly as the recipe stated. I used fresh Michigan peaches that I had mixed in sugar and froze this summer. I made this again and doubled the recipe and made it in a 9x13 pan for dessert at a Craft Bazaar and it was a hit. It was all gone by noon. I added 1/3 c. sugar to the crust mixture and only sprinkled lightly the cinamon suagr mixture on top. I did not prebake it, but just baked it until the center was not jiggly around 55-60 minutes.

Reviewed On: Nov. 16, 2008