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. Originally submitted to ThanksgivingRecipe.com.”

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Reviewed: Sep. 10, 2009

The most delicious and homey apple pie ever!

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Mags

Cooking Level: Expert

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Reviewed: Jun. 2, 2009

I have been making this pie according to Aunt Carol for 9 years or so and I thought it's about time to give it a rating. I have been able to make excellent pie dough for many years, but the apple filling in this pie is the very best. My brother-in-law has cautioned me so many times about arriving to their home without an apple pie and risking being locked out of the house. ;o) I will continue to make this recipe as written and I thank Jo Ann Taylor and Aunt Carol for it.

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Nini

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Reviewed: Nov. 22, 2007

i loved this pie and so did my family i'm 15 and i made it for thanksgiving and it turned out great i bought the dough to go over the top and i 1/2 the recipe but other than that i din't change a thing i give it a thumbs up

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cat

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Reviewed: Apr. 2, 2007

This pie was delicious! I substituted Spectrum organic shortening (0 trans fat) in the crust. I used light brown sugar as I couldn't find the brown sugar specified in the recipe. But it came out perfectly. It didn't overflow into the oven either. I also brushed egg white on the top crust, then sprinkled with sugar.

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Janice Phelps Williams

Cooking Level: Intermediate

Home Town: Canfield, Ohio, USA

Living In: Athens, Ohio, USA

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Reviewed: Jun. 20, 2006

This is the best apple pie. I add a little nutmeg and vanilla also, which make it even better. I now get requests to bring apple pie to every party, the family loves it! Thanks for the great recipe!

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kimb

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Reviewed: May 23, 2006

Every one in my entire family loves it. It has been compared to the legendary family GRANDMA'S Apple pie. It is actually requested for family gatherings. Great job.

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Reviewer:

Gabi

Cooking Level: Intermediate

Living In: Sparks, Nevada, USA

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Reviewed: Apr. 21, 2006

My husband LOVES apple pie and he loved this recipe. He said it was better than Mrs. Smith. I took it to a party and even the people that don't like apple pie loved it. I added a little more cinnamon and brown sugar to make it extra sweet.

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Yvon

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Reviewed: Dec. 19, 2005

This is a great recipe. I usually use Gala apples and then eliminate some of the sugar from the recipe.

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BUNNY040809

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Reviewed: Oct. 7, 2005

This is my very first apple pie, i even made my crust from scratch. My husband loved it, he even took a little to work with him. Thank you. I was really proud of myself.

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nay nay

Cooking Level: Expert

Home Town: Athens, Tennessee, USA

Living In: Soddy Daisy, Tennessee, USA

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Reviewed: Oct. 2, 2005

It was very sweet and mouth watering. I would definatly use this recipe again.

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BRENAB

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Reviewed: Sep. 11, 2005

I LOVED THIS PIE!!! it was soooo good. everyone loved it! i mixed red delicious and granny smith apples.

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QUEENINA

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Reviewed: Sep. 4, 2005

I LOVED this pie, so did my husband and he is very picky about his apple pie. I ended up using 8 cups of apples sliced about 1/8 inch thick. It was wonderful! Not too sweet, set up nicely, just perfect, thanks so much!

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Aug. 22, 2005

my in laws and husband are very picky when it comes to apple pie holding the highest standard "Grandma's" and the pie I made me (using this receipe) honorary apple pie-maker for family events forver, now.

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Gabrielle

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Reviewed: May 5, 2005

I use 1/2 cup white sugar and 1/2 cup brown sugar. I usually sprinkle white sugar on the top crust rather than brown. Depending on how juicy the apples are 1/2 cup flour might be just right or it could be a bit much, but I hate a watery pie, so I normally do use that much flour just to be sure. It is better to determine doneness by whether the juices have started to boil instead of the crust color. If it isn't boiling yet and the crust is getting too brown, put foil strips over the edges.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: May 5, 2005

This was a great apple pie. I made it for Easter & everyone enjoyed it. I used regular brown sugar & had no problem. Will make this again. Thanks.

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CHRISBOOR

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Reviewed: May 3, 2005

I didnt like this pie because it was too gooey and too dark. I found that if you use this recipe you should only use about 1 1/2 Tbs. of flour and 1 Tbs. of cinnamon. It came out alot better.

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RACHEAL5

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Reviewed: Mar. 27, 2005

Made this pie for Easter dessert. Eveyone loved it. Used Granny Smith apples. Let it bake in oven while we were eating dinner, served warm with ice cream.

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VACDAY

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Reviewed: Mar. 24, 2005

Yummy!! Used red delicious apples because that's what I had. Used regular brown sugar, not the special kind recommended. I will definitely make this again and again. It was a little sweet for me so next time, I will decrease the white sugar in the pie to 3/4 cup. I will leave my apples in big slices too because I like them firm, not soft. Wonderful tasting, very easy recipe!!

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CarolinaGirl

Cooking Level: Expert

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Reviewed: Mar. 23, 2005

I made two of these pies and brought one to a church pie auction benefit. It sold for 60$! It looked really pretty with homemade piecrust and latice. It was pretty simple to make and it was totally yummy, especially with the granny smith apples. They really do make the best apple pies because they are very flavorful and stay firm and slightly tart which is a nice compliment to the sweetness.

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JESSESGIRL04

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Reviewed: Oct. 2, 2004

Absolutely delicious...would definitely make it again!! The only thing I did differently was that I brushed the top layer of dough with milk and sprinkled white sugar on the top of the crust rather than brown sugar. (The milk helps brown the crust) FYI: I followed the "French Pastry Pie Crust" recipe off this site.

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