recipe reviews for:

Aunt Carol's Apple Pie

“Everyone in the family has something that they're the best at making. I make the best cookies, my sister, Carol, makes the best pies in the whole world! . . . no competition in our family! This recipe includes an ingredient called free flowing brown sugar. This is a non-clumping or caking version of ordinary brown sugar. It has a lower moisture content then the traditional one, which makes it free flowing much like granulated sugar. It is available at most specialty supermarket. If it is not available in your part of the world, use regular brown sugar and make sure it is broken up, free of clumps. Macintosh or Granny Smith apples are the best choices for apple pie because they are the least mushy apples. ”

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Reviewed: Nov. 29, 2009

Wonderful! Tried many recipes, made many pies and finally this is a keeper. Made my own crust. My Dad LOVED it and my husband ate it for breakfast! WOOOOOOOO!

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Nov. 28, 2009

Excellent recipe for traditional apple pie. I added about 1/4 tsp. of nutmeg with the cinnamon. I added a bit less flour than called for and it was plenty - not runny at all. I got my apples at the farmers market and based on the recommendation of the apple guy found a fantastic pie apple called "Mutsu". I will definitely look for them again next time. They are big and meaty, not too sweet or too tart, just perfect and they bake up really well. I also threw in a couple Granny Smiths.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 27, 2009

This apple pie was a bit too sweet for me but was a hit with my 9 year old son. I think I will eliminate the brown sugar the next time.

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adjone

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Reviewed: Nov. 19, 2009

Overall a great pie! Although I will reduce the amount of cinamon next time I make this.

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Becky

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Reviewed: Nov. 17, 2009

I have not made an apple pie in years but decided to do so today because I wanted to use up some McIntosh apples before they went bad. I previously used my mother's apple pie recipe, which wasn't great (not an Italian specialty-smile). OMG!!! When I cut into this pie, I couldn't believe it! Could not believe that I made this pie! I used the Pillsbury Refrigerated Rolled Pie Crust (delicious) and followed the recipe to a near "t" with the following changes: I added 1/2 tsp of fresh grated nutmeg and 1 tsp of vanilla to the apple mixture, I baked the pie at 450 degrees for 15 minutes then 350 degrees for 55 minutes. Pie came out PERFECTLY!!!! Not too sweet, not gooey, not too wet or too dry, perfect mixture of sweet and spicy, tender & tasty apples, perfect crust! Absolutely wonderful! Can't wait for my dear husband to taste this tonight! Will definitely be making this pie again and again and again!!!

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toni lee

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

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Reviewed: Nov. 8, 2009

This was excellent! It is somewhat healthier than the Grandma Ople apple pie (much less butter) but still forms a delicious syrup in the pie filling. The only modification I made to the recipe was to add a splash of vanilla. I made it with the "Pie Crust IV" recipe on this site.

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BOERMANCM

Cooking Level: Intermediate

Home Town: Grapevine, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 15, 2009

I've made this several times and it is such a great pie. I use 1 cup splenda instead of sugar. No one can tell.

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TORIJO1

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Reviewed: Oct. 4, 2009

Amazing! Took me back to my younger days of pie making with my grandmother!

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AxMoExLoIxA

Cooking Level: Expert

Home Town: Middlebourne, West Virginia, USA

Living In: Glasgow, Kentucky, USA

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Reviewed: Jul. 6, 2009

I made this for two Fourth of July cookouts - because what's more American than apple pie on the Fourth? I made three pies total all with Pillsbury's pie crust, which really is the best! It turned out very well for two of the pies and was phenomenal for the third pie when I added 1/2 a jar of Smucker's caramel ice cream topping and a package of walnuts. My husband polished it off within 24 hours! The other pies were a hit at both cookouts and now I have requests for more! The hardest part is the peeling and cutting with the apples - you're in the home stretch after that! Five star recipe.

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Jen21121

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Reviewed: Jan. 6, 2009

Way to go, Aunt Carol! The only change I made was to substitute honey for the white sugar in the pie. Everyone raved!

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BARNKITTY

Cooking Level: Expert

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Reviewed: Nov. 29, 2008

My husband and I loved this pie!!! It is easy and delicious!!! I used a box crust and after 20 min I covered it with foil to avoid burning.

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Karenaguevara

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Reviewed: Oct. 26, 2007

This was pie delicious! I tried a crust that was also on this site which was a flop so next time I'll save myself the headache and buy Marie Callendar's frozen ones...this was an awesome apple pie. I think it beat out the boyfriend's auntie's pie that he loves!

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KitchenProGuy26

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Reviewed: May 18, 2007

I don't bake so I don't have much to compare it to. I was okay... maybe too much cinnamon.

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Princess Dork

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: May 4, 2007

too sweet

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Madrid 2016

Cooking Level: Intermediate

Living In: Madrid, Madrid, Spain

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Reviewed: Apr. 13, 2007

The results were great! I had a dinner for 6 last evening and this pie was a winner. Just a comment, that I think the times need adjusting for preparation (5 min?),cook time (10 min?), and ready in (15?). Thanks for this great apple pie recipe!

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Jan

Home Town: Hornell, New York, USA

Living In: Kent, Ohio, USA

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Reviewed: Feb. 15, 2007

What an excellent recipe! I added a little nutmeg to mine, and also used the store-bought pie crust. Thank you Aunt Carol!

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Missy S

Cooking Level: Intermediate

Living In: Lexington, Missouri, USA

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Reviewed: Feb. 1, 2007

1 1/4 lbs. apples 1/2 of the mixture

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sparky

Cooking Level: Beginning

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Reviewed: Jan. 26, 2007

Simple but excellent recipe. I like to use less sugar in apple pies so I used red delicious and only 1/2 cup sugar. Thank you Aunt Carol and thank you Pillsbury for the first pre made crusts!

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INDABURGH

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Reviewed: Jan. 14, 2007

beautiful presentation with the sugar on the crust, however, really gooey and sweet inside. apples stayed semi-crisp and was balanced by the very very sweet filling. it's good, but was too "wet" for me.

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