Reviewed: Jan. 2, 2006

Cooking the apple slices before putting them into the shell assures that you will not have "crispy apples" but instead of putting the apples in a pot to cook I put them into a large frying pan with the sugar and a little water (1/4 c.) and simmered until almost cooked through. I added a bit of corn starch to thicken--about 4 tsp.after they were simmered. Put everything into the shell, sprinkled with cinnamon and a tiny bit of mace. My family loved this. It is best to use firm apples so they don't get mushy.

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34 users found this review helpful

Reviewer:

veggiemommie

Cooking Level: Expert

Home Town: Manchester, Maryland, USA

Reviewed: Feb. 24, 2008

I didn't have nutmeg so I didn't use any. I added a little bit of water to the apples, sugar and cinnamon so that it would be a bit juicy. It turned out great. I love apple pie!

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6 users found this review helpful

Reviewer:

Reviewed: Jan. 21, 2008

I really like the idea of cooking the apples first. You do not get the high pie shell and the apples lower in the pie plate when its finished cooking. You know where the top pie shell is, it is sitting on top of the apple. I found it had great flavour and everyone loved it with the apples a little softer. This was great! Thanks.

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11 users found this review helpful

Reviewer:

Janice

Cooking Level: Intermediate

Home Town: Brantford, Ontario, Canada

Reviewed: Jan. 28, 2008

Precooking the apples allows you to get the crust to fit the pie! It also allows you to adjust the sugar/spices to fit the sweetness of the apples you use. The only disadvantage is that it is very easy to overcook the apples. I find cooking apples by 'number' a bit strange as it depends on size of apples. I used about 8 cups of sliced apples for a 9" pie, 1/4 cup butter and 1/3 cup sugar (my apples were sweet) It could have used another 1/2 t of cinnamon and 1/4 t of nutmeg in my opinion. I also thickened the apples with 2T of rice flour (dissolved in about 1/4c water) and stirred into the apples at the end of precooking period. I want to experiment a bit more and try precooking the bottom crust, at least partially, to help prevent the 'soggy' and/or 'undercooked' bottom crust problem sometimes encountered--but that must wait for another day.

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16 users found this review helpful

Reviewer:

keydancer

Home Town: Redding, California, USA

Living In: Big Lake, Alaska, USA

Reviewed: Jul. 29, 2009

Excellent! My 5 yr. old is diabetic, and loves this pie! I replaced the sugar with splenda to reduce the carbs. and added a pinch allspice for our taste. I use a simple homemade crust. now Every one I know wants the recipe. THANKS for sharing this wonderful recipe!

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7 users found this review helpful

Reviewer:

bud

Reviewed: Nov. 23, 2006

This was a great Thanksgiving pie! After reading the reviews, I decided to saute the apples (I used 5 Granny Smith) with 1/4 cup of butter. After the apples had softened I added 1/2 c. sugar and the rest of the ingredients. I would definitely recommend it to anyone for an easy, delicious pie.

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10 users found this review helpful

Reviewer:

SNYD1437

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Midlothian, Virginia, USA

Reviewed: Dec. 10, 2007

Wonderful pie! We loved how wonderful cooking the apples before baking the pie made them taste. This one is a keeper.

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4 users found this review helpful

Reviewer:

SAMBOSWIFE

Reviewed: Jul. 21, 2012

Great technique! Pre-cooking the apples assures that the top crust would be firmly on the apples and have minimum space in between because they do not shrink anymore.

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2 users found this review helpful

Reviewer:

natzsm

Cooking Level: Intermediate

Living In: Makati, National Capital Region, Philippines

Reviewed: Dec. 24, 2005

Be careful not to overcook the apple slices or it will be too mushy. Also, be sure to not use the store brand crusts. Go with Pillsbury instead. I tried the store brand crust and it just didn't taste as good as Pillsbury's.

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7 users found this review helpful