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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I'm glad to see that other cooks make the pie filling first as well. I started doing so when...