To make this pie a county fair winning presentation, using the right apples is a must. G.Smiths are rather hard and a bit tart. After a few attempts, I gave up and went back to Romas, baked the pie on the bottom rack with a bit of foil on the top to keep that sugary topping from burning or overbrowning. Cinnamon IN the apples along with a dusting of flour as Romas are a bit more moist than G. Smiths. What I DO like is the way the flour is incorporated. Melt the butter, add the flour and allow to cook for at least 90 seconds, then add the sugars. The result is a wonderful sweet flavoring instead of a raw flour taste. IF you want a real twist and a not too sweet pie, use cheddar cheese crust, no cinnamon and pour the sauce on before adding the lattice crust. Lattice pies tend to be a bit dryer /more firm so that's a way to gauge how you want to top it off!
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