Reviewed: Mar. 4, 2012

This is the BEST apple pie. And the crust is perfect! I although seem to use Macintosh apples when i make it. Could never go back to a store bought apple pie!

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Reviewer:

nancy

Reviewed: Jun. 25, 2011

My boyfriend LOVES apple pie and this is now my go-to recipe for when I make one for him. When I'm pressed for time I just buy the pie crust instead of making it. Either way, the apple filling always turns out perfect. Thanks for sharing!

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Reviewer:

KVUKOVICH

Cooking Level: Intermediate

Home Town: Garden City, Michigan, USA

Reviewed: Nov. 5, 2010

I am wondering if anyone knows where to find Yellow Transparent apples? My mother used to make the best applesauce out of them but we can no longer find them. Can anyone help?

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Reviewer:

At_Home

Reviewed: Jun. 21, 2010

This is my go-to apple pie each Thanksgiving, though I love it any time of year! I cheat & buy a pre-made crust because any short cut I can take during Thanksgiving, makes my life simpler. This is delicious and really is easy as pie.

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Reviewer:

Reg

Cooking Level: Intermediate

Reviewed: May 23, 2010

Perfect - that's all I can say. Really easy to make and it tastes sooooo good. Even my husband liked it and usually the only cake he's eating is from his mom. ^^

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Reviewer:

Destiny2712

Cooking Level: Intermediate

Reviewed: Mar. 27, 2009

Loved it, and i have to make another one******************** Bravo

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Reviewer:

chuch

Reviewed: Dec. 19, 2008

This pie was good although I did a couple of things different. I used my own great tasting flaky crust recipe - so why try another. I also more than doubled the filling to 2 1/2 times. But used 3/4 c. sugar. I prefer a stuffed apple pie. See photo of my pie. I also cover the crust ends for 3/4 of baking time with crust covers. This way the crust stays golden. When using firmer apples like granny smith or greenings; it takes longer to get the apples tender and if the crust isn't covered the ends get too dark and left on the plate.It also doesn't look good.

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Reviewer:

nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

Reviewed: Oct. 10, 2007

Very good pie, usually I put less sugar than the recipe, but I followed somebody's advise to actually add more sugar, so I did. I used all types of apples that we picked over the weekend (Mackintosh, Red delicious, Braburn)

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Reviewer:

Nina

Cooking Level: Intermediate

Living In: Oakville, Ontario, Canada

Reviewed: Oct. 6, 2007

This was the first time I tried this recipe and I made a triple batch. Just from experience I allowed the apples to marrinate for 2 days and I also added twice as much cinnamon and also subed half the white sugar for brown sugar. There was plenty of juice and the apples were pretty soft. My family loved the pies and I already have requests for more...Thank you this was a great recipe to start with.

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Reviewer:

jeremy

Reviewed: Oct. 3, 2007

This was definitely not a keeper recipe. The pastry was way too dry, as was the filling. I thought it would be wonderful, since that's how it smelled while cooking. Unfortunately, we didn't have enough milk in the house to wash it down with. I guess I'll keep looking for a great apple pie recipe.

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