This recipe was a good reference for my apple pie. I used Gala apples, sugar in the raw (not the full amount of sugar asked for, a bit less), 2 Pillsbury roll out dough in 2 store bought pie dishes, squeezed lemon juice on apple mixture, a gluten free all purpose flour (it has more texture than normal flour) and earth balance butter. The secret for the perfect consistency was to place the dough in the pie pans, placing the apple mixture in, covering, and letting it sit in the fridge over night. The following day I poured some of the water content out, added the crumb topping on both pies, and followed the cooking instructions. It was by far, the BEST apple pie I ever made and my friends we're greedy and went for seconds.
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This recipe was a good reference for my apple pie. I used Gala apples, sugar in the raw (not...