I have made this pie since 2002. It is one of my favorite pies to make. I definitely use more apples, I usually use about 3-4 large Granny Smith Apples or at least 6 small Granny Smith Apples. The key to this pie is making the filling correctly. So what I do is, I prepare my apples first, then I make the filling so I am not distracted with getting everything else ready. You really need to stir the cream well when adding the cornstarch, otherwise you can get lumps. I also add the cornstarch slowly to help avoid the lumps. It is also good to make sure you get the glaze on the pie before it cools down too much. This gives the pie an overall better look as the glaze will soak into the pie crust. I also entered this pie into a desert bakeoff at work and won first prize! Everyone who has ate this pie loves it! Also another important thing to remember is to not eat your pie until it has been refrigerated for over night. This pie is meant to be eaten cold and not at roomtemp!
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