This was the best apple pie I have ever made! I got tons of compliments on the taste. I've never been an apple pie fan, but this recipe changed my mind and this will now be my go-to holiday dessert.
I read many reviews before making the pie and it was worth it because there are many helpful hints in the reviews.
At the suggestion of other reviewers, I added 1/4 tsp of cinnamon and nutmeg to the sugar mixture to boost the flavor. If you're worried the Granny Smith apples will be too tart, you don't need to worry, the sugar mixture balances out the flavor. A sweeter apple would make this a very sweet pie. Unless you're going for a super sweet flavor, stick with the Granny Smith or another tart apple like Braeburn.
A tip for those having trouble with bottom crust sogginess - try throwing the pie dish with just the bottom crust (no filler) into the oven for about 8 minutes before filling. This is a practice I learned when making pot pies and it's useful in this recipe because it keeps the bottom crust from becoming overwhelmed by the sugar mixture. If you choose to try this method, give the crust a minute or two to re-conform to the shape of your dish before adding the filling. You do not need to adjust your baking time if you pre bake the bottom crust; that is only to keep it from becoming soggy. You should still bake your pie for the full baking time.
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This was the best apple pie I have ever made! I got tons of compliments on the taste. I've...