This was absolutely DELICIOUS! For the pastry, I used "Pastry for Double Pie-Crust" on this site and added 1 teaspoon of powdered sugar mixed in the dough for a slightly sweeter crust. Used a glass dish rather than a tin foil pan b/c it’s deeper and allows me to pile on the apples! I brushed the bottom of the crust with egg whites like another review to prevent it from getting soggy. Pre-baked the crust at 425* for five minutes). I used only 6 of the apples (which was more than plenty) and tossed the apples with 1 tsp cinnamon, 1/2 tsp nutmeg, and 1 tsp of vanilla extract before placing it in the pie. I arranged it with a lattice top (rolled out the dough to about ¼ inch, and cut it into 12 perfect strips with a pizza slicer). Omitted the water in the syrup, and poured the syrup mixture over the pie and brushed the top crust with egg yolks to give it that golden brown top and sprinkled it with a mixture of brown and white sugar. I baked it according to the recipe but placed it on the bottom shelf of the oven and a foil on top of it for the first 30 minutes. Then I removed the foil and continued to bake for another 30-45 minutes. The baking time was a little extended but the pie turned out fantastic!!! WONDERFUL RECIPE!!!!!
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