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: Apr. 14, 2009

This was a great apple pie and super easy to make. I just can't believe there is no cinnamon in this recipe. I made the recipe as is but will make sure to add cinnamon next time. It just gives it that extra flavor. Served with vanilla ice cream and caramel sauce.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Apr. 11, 2009

I can't believe no one has sneaked a slice yet! This is the only apple pie I make now and it always turns out fantastic. Baked one today for Easter supper tomorrow ... should have made 2 as it is calling my name!

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Laurel

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Reviewed: Apr. 11, 2009

Very good...and I'm picky

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Carla

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Reviewed: Apr. 7, 2009

If you are on the fence about trying this recipe, JUST DO IT! I know that very idea of making an apple pie without cinnamon, nutmeg or vanilla - UNIMAGINABLE - but, it is fabulous. Put in a new oven liner and don't expect to use it again cause this pie can drip a little since you are pouring the "caramel" on top. But, despite that one minor detail, everyone I have made this pie for loves it and loves me for making it - I have made this pie over forty times. Grandma Ople was nothing short of a cooking legacy I am certain :) Thanks for sharing her gift with me!

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alshiek

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Apr. 2, 2009

Fantastic! Best apple pie I ever had. Everyone in the family loved it and wanted another one tomorrow. Follow others advise and add the cinnamon and nutmeg.

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Hogan

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Reviewed: Mar. 30, 2009

This is the best apple pie recipe. Look no further! I tossed the apples (8 granny smith apples) in 2 tsps of cinnamon before pouring it into the crust. If you are using a full top crust, I would also pour the syrup directly onto the apples before covering with the top crust. Coat the top crust with an egg wash and pour some of the reserved syrup into the cuts of the crust. It will give it a nice crunchy top crust. I will make this over and over! Thank you for sharing this recipe. It's awesome.

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mom2PJnAM

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Reviewed: Mar. 25, 2009

YUMMMMMMY!!!!!!!!!!!!!

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sandy4

Cooking Level: Intermediate

Home Town: Hilmar, California, USA

Living In: Oakdale, California, USA

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Reviewed: Mar. 21, 2009

OMG! The absolute best apple pie recipe ever!!! The only change I made was that I added a little cinnamon to the apples and a little vanilla extract to the melted mixture. Yummy!!! Everyone that tries it wants the recipe. Thank you!!!

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Julie

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Reviewed: Mar. 20, 2009

I made this apple pie for a "Pie Day" we had in my geometry class. Everyone seriously LOVED it. They wished I had made another!

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cheliped

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Reviewed: Mar. 19, 2009

This is the only apple pie recipe I use any more. My husband, who hates apple pie, LOVES this pie. I sold one of these through my sister's gift boutique and the buyer ordered 15 more as groom's "cake" for her son's wedding! The only thing I do differently is that I toss the apples with a teaspoon of cinnamon before arranging them in the dish. But it tastes good without the cinnamon as well. You can't go wrong with this pie!

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Veronica Miller

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Mar. 17, 2009

This was good, but lacking flavor because of the absence of spices. The addition of cinnamon and fresh nutmeg helped. Although I folded 2/3 of the sauce into the apples before putting them into the crust (then poured the rest over the top as directed) it failed to penetrate the apples evenly. The consensus was that a conventional apple pie, in which the sugar/flour/spices are mixed with the apples, then dotted with butter, tastes much better and yields better general sensory results. Also, I bake my usual apple pies at 425 the whole time (about 45 minutes.) I backed it down to 350 at the time the recipe specifies, and the apples were too al dente. Not sure what all the feedback fuss is about, as a conventional preparation will yield better results, and all the extra steps take longer, generating more clean-up for inferior results.

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Baricat

Cooking Level: Professional

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Reviewed: Mar. 16, 2009

I followed the recipie and think it needed cinnamon and maybe some nutmeg. Not bad for my first apple pie though.

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jeanbeannie

Cooking Level: Intermediate

Home Town: Damascus, Maryland, USA

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Reviewed: Mar. 10, 2009

Amazing! I worried that the bottom crust might be soggy because of the syrup but it was all wonderfully flaky (I like Alton Brown's crust recipe). Absolutely the best apple pie that I have ever made. Oh and I used cinnamon with the sugar syrup - a wonderful Vietnamese cinnamon. Not a smidgeon left!

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19003

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Reviewed: Mar. 7, 2009

I believe other people when they say it turned out wonderfully for them, I'm sure it did - but for us it was a disaster. It was more like a soup than a pie-filling in the end.

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Bivans Family

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Reviewed: Mar. 7, 2009

I just made this recipe today. It is perfect. I always have to laugh at the people who start in right away tweaking, adding or subtracting ingredients. Why not give the original recipe a try first? It was great, and I thank Grandma Ople's grandaughter for sharing this recipe. What a winner!

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AnnieAcco

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Reviewed: Mar. 5, 2009

This was great!

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VBG

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Reviewed: Mar. 1, 2009

I followed this recipe to the letter, and the glaze didn't penetrate the apples so I had a really yummy sweet top layer and a bitter granny smith bottom layer. What a disappointment.

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Jacey

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Reviewed: Mar. 1, 2009

I followed the directions exactly, other than substituting pink lady apples for granny smith (another tart, crisp apple). It was fabulous! The baking instructions are perfect as written--it was nicely browned but not burnt, and perfectly done and not soggy. It is a different flavor than a typical apple pie, without any spices, but it is really good. Just think of it more as a caramel apple pie. One suggestion is to line the bottom of your oven with foil first to catch any dripping caramel--mine spilled over just a little. Also, don't be afraid to use all 8 apples. My pies were mounded really tall, but the apples really do cook down a lot.

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steph

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Reviewed: Feb. 27, 2009

F-A-N-T-A-S-T-I-C!!! Best apple pie I have ever had!!!! Very easy to prepare!

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MMC-Maritimes

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Reviewed: Feb. 25, 2009

This is amazing pie, I have been making this recipe for years and it is a huge hit! The only thing I do different, I sprinkle some cinnamon on the top of the pie.

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