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. 21, 2009

Fabulous!!!!! My mother had a slice and said it tasted just like her mother's pie in England. My only apple pie recipe from now on.

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tdu555

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Reviewed: Nov. 20, 2009

I was skeptical at first, tried it anyway, and this was the best apple pie I have ever made... and I have made a lot of them! My family loved it so much last Thanksgiving that they remembered this pie and requested it again this year. You won't be disappointed!

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Cathy

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Reviewed: Nov. 20, 2009

I never liked apple pie until my sister found this Recipe! So if your like me leave out the Cinn, nutmeg, and other "Normal" apple pie spices that many reviewers have suggested. If you add a little vanilla it's pretty good, however not neccesary. I for one love this recipe the way it is! It taste like carmel apples with crust! Yummy!

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rebecchaboop

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Reviewed: Nov. 20, 2009

Perfect Apple Pie... I did mix the apples with cinnamon, but other than that I followed the recipe to a "T"! A requested Thanksgiving tradition since last year!

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mommak

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2009

BEST APPLE PIE EVER!!! It was only because of personal preference that I added cinnamon and nutmeg to the apples before putting them in the crust. I'll never go back to any other recipe!!

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KELCHJ

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Reviewed: Nov. 19, 2009

WOW!! I used a combo of Granny Smiths and Pink Ladys and added a teaspoon of cinnamon and mixed the syrup with the apples. I cheated on the crust (didn't lattice it) and used Pillsbury refrigerated crusts (heck, it's flaky, tasty and doesn't messy the kitchen). I've been using my old recipe for decades. I tried this recipe to find out what the fuss was about. THIS is my new apple pie recipe. Thanks so much for sharing it. YUM YUM YUMMY!!

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EmyMae

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Reviewed: Nov. 19, 2009

Made this pie tonight. Takes very little time to prep for it. I did add cinnamon simply because I LOVE cinnamon, but did not otherwise stray from the recipe. Can you say PERFECT? It was awesome! My daughter ate it up like it was candy. I am going to make it again at Thanksgiving, but use just slightly less sugar (on a diet). Wonderful recipe. Thank you so much for posting it. Sure to keep this as a favorite go-to apple pie recipe.

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AvonelleRed

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Reviewed: Nov. 19, 2009

Check it out: There is an identical pie with the name of Apple Pie by Grandma Ople with way more reviews but also has 5 stars.

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LINDASWLSTK

Cooking Level: Intermediate

Living In: Thompson Falls, Montana, USA

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Reviewed: Nov. 19, 2009

Thank you Grandma Ople! Her tradition carries on through each and every holiday. We love this recipe, I do add 1 teaspoon of cinnamon - I mix it into the apples rather than the sauce. I combine the apples with 1/2 the sauce then put it in the shell. I top with lattice and pour and brush the remainder on. I use the premade rolled out crusts when I'm pressed for time and I can't tell the difference between those and homemade - not like the frozen crusts that come in the pan. Thank you for a new tradition!

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3BadBoxers

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Centreville, Maryland, USA

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Reviewed: Nov. 19, 2009

Pie was dry. Not enough liquid . No one liked it. Glad I tried it before Thanksgiving.

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clydyboy

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Reviewed: Nov. 19, 2009

Great Recipe! I made this last night and followed the recipe exactly. Of course added vanilla flavoring, nutmeg and allspice for flavor.

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kmlang

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 18, 2009

Wonderful, don't skimp on the apples. I used golden delicious and granny smith, perfect combination.

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raisedbywolves

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2009

pure awesome

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FosterFam

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 18, 2009

I love apple pie. It's the best of them all. This recipe is definitely a keeper!

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TheDancingCook

Cooking Level: Expert

Home Town: Paterson, New Jersey, USA

Living In: Jensen Beach, Florida, USA

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Reviewed: Nov. 18, 2009

What a great Pie. Very good. I have read many of the reviews and some good tips. Some saying leave as is others saying add your common pie spices. I say make it how you like it. I made it once with no extras and once with my normal apple pie spices (cinni, nutmeg, and a touch of allspice) every time it came out great. I would highly suggest always using a lattice top crust, you dont have to, but if you don't you might at well add the sugar and butter to the apples and bake like a normal pie. Also i would suggest trying other apples. There are so may great varieties. Just make sure the are more on the tart side since you will need to off set the sugars. I suggest honey crisp and braeburn two of my favorites. Or like I like to do mix it up 8 apples try 2 of a few. Just some thoughts.

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nic

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Reviewed: Nov. 17, 2009

I thought this pie was fine, not great. I did add 1 tbsp pure vanilla extract, 1 tsp cinnamon, and 1 tsp freshly grated nutmeg. It is very syrupy and so although it tasted good & looked lovely, it was a little too wet for my taste.

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bountifullady

Cooking Level: Expert

Home Town: West Lafayette, Indiana, USA

Living In: Bend, Oregon, USA

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Reviewed: Nov. 17, 2009

I used to follow the recipe on the pillsbury box. But never again. This pie is amazing! My husband asked me to make it twice in one week.

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KATRYCIA

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Reviewed: Nov. 16, 2009

I had about one crust's worth of extra dough so I thought I would try these as little tarts. I added some cinnamon and cardamom to the apples (Granny Smith only) as suggested. I'm not sure why but my brown sugar/butter sauce turned out very thick and I had a hard time pouring it over the mini tarts. I would suggest perhaps a smaller amount of brown sugar which helps lighten the pie. Instead of a lattice, I cut small circles (about the size of a spice container lid) and topped the apples with these. I then drizzled the brown sugar/butter sauce over the tarts. Other raters have said to mix the 'sauce' with the apples, but after taking these out of the oven (MUCH shorter cooking time of about 25 minutes total) I have to say that the caramelization of the sauce over the little pastry circles looked glorious. I used the rest of the apples (I used 8) in an apple crips in my Pampered Chef mini stone baker and topped with oats, brown sugar and butter for another tasty apple treat. Baking time for tarts: 425 degrees for 10 minutes 350 degrees for 15 minutes Remove and cool on wire rack!

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SHRUBBIE

Cooking Level: Expert

Home Town: Waterdown, Ontario, Canada

Living In: Burnaby, British Columbia, Canada

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Reviewed: Nov. 16, 2009

I've made it every holiday! I use Fuji or Gala apples and cut down a little on the sugar.

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hughaudiogirl

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Reviewed: Nov. 16, 2009

This was the first pie I've ever made and start to finish it took me 3 hours!! However, it was the best apple pie I've ever eaten! It is simply delicious! PS: I used 4 G.S. apples and 3 G.D. apples and all I had was salted butter.

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