Mom's Apple Pie I

I used this recipe for the filling, and the Streusel Apple Pie recipe for the topping. The pie was absolutely wonderful. That’s saying a lot since I grew up on an orchard in a town known for it’s fantastic apple pies. If using a firm tart apple such as Granny Smith, slice apples thinly (approx 1/4”). This will facilitate a good texture without overcooking the pie. I used a regular 9” pie plate (Corning is my favorite), and used 6 medium to large Granny Smiths. Apples cook down; I was taught to pile them into the pie plate and pack ‘em in (before baking, my packed mound of apples rose above the edge of the plate approx. 3 – 4 inches). After heaping the apple mixture into the crust and dotting it with butter, I covered the pie with aluminum foil and placed it into a preheated 450-degree oven. After baking for 10 minutes I reduced the heat to 350 and baked for another 30 minutes while making the streusel topping. I then removed and uncovered the pie, patted the topping on my mound of apples, covered the edge of the pie with a strip of foil to prevent overcooking the crust, and returned it to the oven for another 30 minutes at 350. I had excellent results by following both the filling and topping recipes; I didn’t have whiskey so I used good scotch. I’ll never use vanilla in an apple pie again!

I made this pie for my father-in-law for his birthday and he hasn't left me alone since! This is a great pie. I did not have whiskey so I subsituted it with Vanilla Extract and it came out wonderful!!! I did a Lattice top as well and it also turned out great!! It is so easy to make and so wonderful! :)!!!!!

Can't give this enough stars. The only change I made was to brush the crust with milk before baking.

This pie is great with the touch of whiskey. I used a crumble topping instead of pie crust and it turned out delicious!

Delicious. Recommend using 6 LARGE apples or 8-10 small ones. I used 6 small and found it was a little too sweet because of that. Still, delicious flavor with the whiskey and very easy.

This recipe is SO good and I'm not normally a fan of apple pie. I doubled the spices, though, as I usually do with pie recipes! Also, I didn't have whiskey so I substited with a really rich brandy. MMM.

I'm a whiskey girl, so when I saw this recipe had whiskey in it, I was sold. I followed another reviewers advice to pile the apples high (because I faintly remember my grandmother doing this also) but my Granny Smith Apples didn't cook down much at all, so my pies was a 3" mountain! Unfortunatly I thought it turned out fairly bland. I will try the recipe again sometime, but with only 5-6 apples and double the cinnamon & nutmeg.

I wowed my new boyfriend and his family with this recipe last year! They loved it so much, I didn't even get any leftovers! I am planning on using it again this year, but I will be making a lot more! P.S. This year (2005) I made a pie from this recipe using Splenda instead of sugar for a diabetic friend of mine. He said that it tasted wonderful, and my boyfriend said that he couldn't taste the difference between the Splenda pie and the sugar pie!

I finally got to try some of this pie this morning and thought it was fabulous. I only had Red Delicious apples on hand but it seems to have turned out fine. Used Walmart brand pie crusts in the refrigerated section and made a lattice top (use a pizza cutter to make this job go quicker and easier). This has the perfect amount of sugar and spice, not too much of anything. Just plain, darn good.

This is the best apple pie i have ever tasted. I'm not to fond of apple pie and i made this for a party we had at work. Everybody could not believe how good this pie was. I agree that serving it warm is the trick. I made the pie the night before and we set the oven to warm at work and stuck it in for about an hour. We then served it and it was delicious. I don't think i'll ever use another pie recipe again. I also used Macintosh appels which might have helped.