THIS IS THE BEST APPLE PIE RECIPE I HAVE EVER FOUND IN 45 YEARS OF BAKING. I DID AS OTHERS SUGGESTED AND ADDED 1 TSP. OF CINNAMON AND A LITTLE NUTMEG (I'M NOT TOO CRAZY ABOUT NUTMEG) AND 1 TBSP. OF VANILLA TO THE GLAZE MIXTURE; SUBTRACTING A TBSP. OF WATER FROM THE WATER CALLED FOR. THE GLAZE WILL THICKEN PRETTY QUICKLY SO THE NEXT TIME I MAKE THIS I WILL HAVE MY BOTTOM CRUST IN PLACE AND THE TOP CRUST READY TO GO. I ALSO ADDED ABOUT 2/3 -3/4 OF THE GLAZE TO THE APPLES (GRANNY SMITH'S) AND BRUSHED THE REST ON THE TOP CRUST. I DIDN'T USE A LATTICE CRUST BECAUSE MY HUSBAND LOVES CRUST, BUT IT TURNED OUT BEAUTIFULLY. I BAKED IT ON THE BOTTOM RACK AT 350 AND IT TOOK ABOUT 1 HOUR AND 20 MIN. IT TOOK TIME FOR THE APPLES TO GET TENDER. THANK YOU SO MUCH FOR A WONDERFUL RECIPE!

Reviewed On: Mar. 21, 2010

This recipe is delicious just as followed. My daughter and her husband especially loved it and couldn't wait to have it again. I did add the extra yolk and 2-3 teaspoons of vanilla. I didn't add the food coloring and don't think you really need it. It is very important to temper your eggs with the hot milk to avoid a scrambled custard pie.

Reviewed On: Nov. 14, 2009

This dish is very good and the whole family loved it. I followed the recipe as given omitting the water chestnuts and pimentos since they weren't available at the time. I also sauteed the squash's and onions in a little olive oil rather than par boiling them. This is even better the next day. Definitely a keeper!

Reviewed On: Nov. 14, 2009