This pie was really, really good but I would recommend a few changes. First, definitely add a tsp cinnamon to the syrup mixture and a tsp of vanilla (and yes take out a tiny bit of the water to balance). Second, while I love granny smith apples using just those was way too tart so I’d recommend mixing in a few gala or Fuji; but do use eight apples for the pie- even if it looks like a lot they cook down and with just six the center seems to cave in instead of having that nice mounded look. I also added a few dashes of cinnamon to my sliced apples and stirred that in before adding the syrup. I did add half the syrup to the apples before pouring into the pie dish and I think that is the way to go. Definitely do the lattice top! It is essential for pouring the rest of the syrup on, it looks amazing, and it is so simple to do there is no reason not to. I slice my apples very thin so I didn’t have any trouble with the apples being fully cooked, but after reading other’s advice I baked my pie at 350 the whole time (1 hour) on the lowest rack, with a cookie sheet under it, and it was perfect! The only thing that makes this pie better is serving it with a scoop of vanilla bean ice cream…
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