Reviewed: Apr. 8, 2012

I'm glad to see that other cooks make the pie filling first as well. I started doing so when my wall oven always seemed to be at too high a heat no matter what temp I set it on. In order to delay replacing an old oven, I started making the filling on the stovetop, then filling the crust and only having to worry about keeping the crust from burning. It seemed like extra work at first, but there were never any surprises. Not only did that work for the apple pies, but for others as well. I made this recipe as written--only added some cinnamon and nutmeg and it was very good. It's a keeper. Thanks for sharing.

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Reviewer:

Joan P

Cooking Level: Intermediate

Home Town: Kingston, Pennsylvania, USA

Living In: Morrisville, Pennsylvania, USA

Reviewed: Jan. 1, 2012

I used the Pie Crust IV recipe for this pie. I skipped adding 1/2 cup of sugar and substituted 1/2 cup of maple syrup for the apple juice. I did not add any cornstarch. I baked this for 40 minutes at 350F. The results were excellent. I will definitely make this again.

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Reviewer:

wmihalo

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Munster, Indiana, USA

Reviewed: Dec. 25, 2011

Thanks for this recipe..I added cinnamon and nutmeg with the lemon juice from a half lemon it is lovely.. best of the best thanks again. Oh and I used orange juice instead of apple juice.....

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Reviewer:

connie

Reviewed: Oct. 16, 2011

I only use this recipe now!!! Everyone always raves about it. I also add a little cinnamon to the recipe but instead of cornstarch i use minute tapioca.

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Reviewer:

chelsea

Reviewed: Oct. 9, 2011

As written, the recipe would definitely be lacking--at the very least, cinnamon is a necessity in apple pie .... for me, anyway. I used Nitin apples that I got at the farmer's market--WONDERFUL for pie! They gave up so much liquid that I think half as much apple cider would have been plenty. I did use 4T cornstarch, 3 would probably have been just right.

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Reviewer:

MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

Reviewed: Dec. 18, 2010

great way to make apple pie; you won't have to worry about the apples being hard

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Reviewer:

LJM5357

Reviewed: Dec. 2, 2010

Best apple pie I've have had. Made it straight from recipe without any changes. Froze it uncooked for 2 days and then thawed it and cooked it and it came out great. Will definitely make this again.

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Reviewer:

cblaber

Reviewed: Nov. 21, 2010

This pie was really good but I did one thing a little different. I like to be able to pick up my piece of pie in my hand and eat it. I added a bit more cornstarch and when the apple were cooked I used a potatoe masher and ran it down into the apples to make the apple pieces very small. It was wonderful.

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Reviewer:

Linda

Reviewed: Nov. 15, 2010

This was my first attempt at an apple pie. I followed the suggestions of others by using orange instead of apple juice, added a teaspoon of vanilla extract, and a half teaspoon of cinnamon and nutmeg, plus a quarter teaspoon cloves and ginger. I added all of the above in whith the juice/sugar mix, plus I subbed a quarter cup brown sugar in and cut the white sugar by a quarter cup. I also only had one prepared pie crust, so I topped my pie with a crumb topping from this site. It came out wonderfull! My only complaint is that next time I'll make more of the filling as it didn't fill the crust to my liking, maybe I needed more apples. ;) Great recipe!

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Reviewer:

ReginaM

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Warren, Michigan, USA

Reviewed: Sep. 23, 2010

I used his recipe as a base recipe and tweaked it to make it my own. I used less sugar and added a little lemon juice and some cinnamon. I also used more starch than called for so it wouldn't be runny. Turned out great!

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