Made this recipe from magazine found some years ago and it was a favorite. Just found my handwritten copy again and the pie's baking now in the oven. The original recipe called for an 8 inch springform pan. My husband loves the filling softer, so I usually precook the apples, as well as use a few more than the recipe calls for. I almost always end up baking it about 10-15 min. longer, as well. (Maybe because it's in a spring form pan?)I, too have problems if the pie sits overnight-it can get a little soggy. Happily, it's such an awesome recipe, that is almost never an issue! :)
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Made this recipe from magazine found some years ago and it was a favorite. Just found my...