recipe reviews for:

Grandma Ople's Apple Pie

“Tired of ordinary old apple pie? Well this fabulous recipe adds a delicious twist to the apply classic. Sliced, unadorned apples are mounded into a pie crust and topped with a lattice crust. Then, just before baking, a sweet, thick sugar syrup is poured carefully onto the crust. An hour later, the apples are tender and fragrant and the crust a glistening brown.”

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Reviewed: Nov. 7, 2009

For this delicious pie I used two pre made pilsbury crusts and followed the recipe exactly. I could only fit 6 apples in without having too much of a raise in the middle and then did the latice crust. I was hesitant to pour all of the sauce over the top and not mixing it in the apples before but don't worry! The sauce melts down into the pie making it so yummy, but leaves a little sweet crunch to the top. My new favorite pie recipe!

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lnelson2

Cooking Level: Beginning

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 6, 2009

WOW! First off, I will say...I've never baked any pie in my life (I'm 35, I know it's sad lol) so I was nervous, but just decided to do this last minute. I had bought the Pillsbury rolled/refrigerated crusts that day and thought what the heck, I have apples, so let's do this! I only had 3 apples, and it came out fine...next time I will do 4, can't imagine 8, so if you are short on apples, you will be fine! I followed the others suggestions and sprinkled cinnamon on the apples prior to doing the lattice weave. PERFECTION is what this recipe is, you will love it, and if you aren't a great crust maker, that Pillsbury dough tasted like homemade (better than most peoples homemade crusts) THANK YOU FOR THIS RECIPE!

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Rachelle

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Reviewed: Nov. 3, 2009

We thought this was good.

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Hobson

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Reviewed: Nov. 3, 2009

A couple of Thanksgivings ago, I was asked to bring a dessert. I chose an apple pie and found this recipe. I was skeptical, but took the first piece, and the second, and the third! This apple pie is WONDERFUL and pretty easy to make. I've made it every year since.

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Ashley

Cooking Level: Expert

Home Town: Monticello, Arkansas, USA

Living In: West Monroe, Louisiana, USA

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Reviewed: Nov. 2, 2009

Excellent! Made with Gala Apples. Perfect everytime.

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merphie

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Reviewed: Nov. 2, 2009

This recipe was amazing!!!! I just made it today and served it still warm. I cannot put into words how delicious this pie is! I used crispin apple(we didn't have any granny smiths), added a tsp of cinnamon, and dash of nutmeg to it but other then that I followed the recipe exactly. The latice topping added a great look to the pie, I also made leaf cut outs and put them on top of the latice to give it some decoration, it looked great. I will be putting this recipe on a card and adding it to my collection. Plus it was a relatively simple recipe which made it even better. I 100% satisfied with this recipe.

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Foodartist15

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Reviewed: Oct. 31, 2009

OHMYGOSH! Just made this - chose to make it mostly according to directions as suggested below. It is fantastic!!!!! I did mix the cinnamon (and some pumpkin pie spice) in with the apples (that I sprinkled some lemon juice on to keep fresh looking). Otherwise, followed the recipe and it's really, really good!!!

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desert6200

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Reviewed: Oct. 29, 2009

Excellent...mixed cinnamom into apples and make sure the sauce doesn't slip off pie as then it burns...you want all you can in the pie!! Thank you.

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sracampo

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Reviewed: Oct. 29, 2009

I really wanted to love this because of the other reviews, but honestly, I've had better pies. I love what the brown sugar/butter mixture did to the top of my pie, but pouring it on top, through the lattice was kind of awkward. And, I felt like the pie would definitely benefit from some spices. Also, I think using all Granny Smith apples wasn't such a great idea because even once baked, they're still pretty firm. I would recommend using a variety of apples.

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Bird

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 28, 2009

Fantastic! I took other reviewers suggestions and used a full crust on top, pouring most of the caramel sauce into the pic (where I had already added some cinnamon to the apples themselves) and then brushed the remaining sauce over the top crust. The presentation was so beautiful that I immediately made another on just to take over to my parents house- they gave it 5 stars too!

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Lovin'Louie

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2009

This is the most AMAZING pie! I made it for a fourth of July picnic and got rave reviews! Everyone told me I had to make this pie for every gathering. The only thing I had to do differently is I added cinnamon and I did double the sauce recipe to make it extra gooey. Delicious!!

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Abeck

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Reviewed: Oct. 23, 2009

Awesome recipe! Not only does the pie look picture perfect - it tastes even better. I added a bit of Cinn. to the apples. I used salted butter (all I had) and as a shortcut - I make two at a time. I used frozen deep dish pie crusts and then used the roll out ready to use pie crusts to make the lattice. Super simple - and the end results is perfect.

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tadams7

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Reviewed: Oct. 21, 2009

I have GOT to tell you all, this is the best darn pie ever! I've made 6 of these pies this season and they've all turned out fantastic. Even my neice and nephew that don't eat apple pie loved it and have changed their opinions. I even use this sauce in apple crisp. I add a little cinnamon to the apples and that's the only change I make. This is certainly a Wisconsin Autumn favorite! Thank you for sharing your grandma's recipe. It's now a delicious tradition in my family!

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Mikki

Cooking Level: Expert

Home Town: Norwich, Connecticut, USA

Living In: Coloma, Wisconsin, USA

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Reviewed: Oct. 19, 2009

wow!OMG! IM SO GLAD THIS RECIPE WAS OUT THERE! SO EASY TO MAKE AND MY FAMILY LOVED IT ! DIFFENETLY A KEEPER, GREAT HOLIIDAY DESERT.

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lupita's kitchen

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Reviewed: Oct. 19, 2009

This recipe is fabulous! My boyfriend and I had a surplus of apples (we picked 1/2 a bushel and that turned out to be a lot) so we ended up making 3 pies- all using this recipe! We definitely made some tiny changes- adding more spices to both the apples and the sauce. Also subbing in cider for the water was an awesome choice! The lattice top definitely worked better than the other way though. Definitely a keeper!

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TC Mckenna

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Reviewed: Oct. 19, 2009

Hands down the best apple pie I've ever made it my life and really very easy. I took others advice and tossed the apples with apple pie spice before putting them in the pie shell, but other than that, followed the recipe exactly. This will be my new "go to" apple pie recipe!

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Deb

Cooking Level: Expert

Living In: Crystal Lake, Illinois, USA

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Reviewed: Oct. 18, 2009

This is the first online review I have done in my life. I found this apple pie to be just that good. I added 1 teaspoon cinnamon, a dash cloves and nutmeg to the sugar/butter solution. I was worried when the sugar/butter seemed too thick so I added the apples to the sugar solution before adding it to the bottom crust. After cooking the sauce was just perfect! I used tart apples from a tree nearby. I sprinkled the top with cinnamon sugar. It was amazingly good. Blew the previous apple pie I made out of the water!

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Matei'schef

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Reviewed: Oct. 18, 2009

It came out of the oven looking super yummy. But then, when we started eating it, I realized the apple were still completely crunchy! Everything tasted great, but ahhhhh...really embarrassed to have served it like that. Granny Smith's sometimes are harder to soften. I'm going to try this again because of all the great reviews, but next time I'll sautee the apples in butter before adding them to the pie.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 18, 2009

This is absolutely the best recipie for Apple Pie! I use a brush to lightly apply the mixture to the entire lattice crust. I also sprinkle some cinnamon on the apples as an added touch! Thanks Grandma Ople! I wish I knew you a long time ago!!

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Dave

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Reviewed: Oct. 17, 2009

Awesome recipe!!! Doesn't get much better than this! While I love the rich syrupy version created by Grandma Ople, I like my less sweet, less rich variation as well. I fill a plastic bag with the sugars, flour and about 1 teaspoon cinnamon and the sliced apples and shake to mix well. The sugared apples go into the crust and I evenly dot the mixture with about 1/4 c. butter, cut into pieces. I omit the water; the cooked apple juice creates a sauce of perfect amount and consistency. I top this with a whole crust. This apple pie is not as candy-like, but the flavor of the apples is really enhanced!

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