I've made this several times now. I think I have perfected the technique. I place the bottom crust in the pie pan, then I peel the apples. I don't bother to core them, just slice down to the, which saves a lot of time. I usually mix up the apples depending on what I have but I like fuji, gala and granny smiths combined. Before I make the sauce, I cut up the top crust for the lattice with a pizza cutter. For the sauce, I add some cinnamon and about a teaspoon and vanilla extract. I don't cook it down too much, just enough to make a nice thick sauce. I pour about 3/4 of it over the apples and I brush the rest over the lattice top. You do have to work fast as the sauce gets thick very quickly. I put the pie on a cookie sheet to catch any juices that run off. This is a great recipe to serve with fresh whipped cream or vanilla ice cream. It's great comfort food, and not the only apple pie recipe I use.
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