Two attempts at this and still trying. Both times I followed the recipe to a T and both times, it turned out beautiful. The only problem is I have not been happy with the taste of the apples. I do not like a tart apple pie. The first time I made it I used Jonathan...very tart. The second time, I used Granny Smith...a little better, but only because I doubled the sugar content. Can anyone tell me the right apple to use for a sweet apple pie??? I was so disappointed to have beautiful pies almost too pretty to even cut, only to taste how tart it was and have to pitch the whole thing!

I didn't actually try this recipe, I just wanted the address the apple question of another review...I bake 10-12 apple pies a year and always use the same apple mixture: 2 large Granny Smith, 2 large Rome or Golden Delicious, and 2 misc. apples such as Gala or Fuji. The different textures and levels of sweetness really make the pie incredible. Also, I always thinly slice the apples and slightly overstuff the pie.

Although I'm giving this recipe a 5 star rating I have to say that it is based on the filling only. I was pressed for time so I ended using a ready to use crust. It is excellent though. I used 5 very large Granny Smith apples and it was a little bit on the tart side. So I'd increase the amount of sugar just a tad if using these types of apples again.

It is absolutely amazing how simple yet delicious this recipe is. What takes time is slicing the apples and it is worth it! The only thing I did different was to use 1/2cup white sugar and 1/2 cup brown sugar (I like the taste and texture brown sugar adds).

I am giving this 4 stars because the first time I made it I followed the recipe to a "t" and it only turned out OK, but it had the potential to be much better. I love making my own crust, I use the Crisco crust recipe (the one that is included here) but I like to add 2Tbs of brown sugar, 1tsp of cinnamon and 8Tbs of ice water instead of 4. (HINT: place Crisco and ice water in freezer at least 30 min before use- if your ingredients get too warm it will yield a chewy crust, not flaky.) When I divide the dough, I make one ball slightly larger for the bottom crust; this allows for your crust to fully cover the bottom of the pan and makes it a little thicker. I then pre-bake the bottom crust in the pie plate at 425 for 5min then lightly sprinkle the bottom crust with flour before adding the apples, this helps with sogginess. I use Macintosh apples and then sprinkle the apples with 2Tbs of whiskey before covering with the top crust. I didn't use the egg wash because the crust really doesn't need it. This made an awesome pie.

Excellent recipe! The only changes I made were to use one of those all ready rolled out pie crusts, I used a mix of granny smith and honey crisp apples,and when I egg washed the top crust, I sprinkled it with coarse white sugar. This is the only apple pie recipe I will use from here on out, the filling was perfect!!!!!

Very delicious! It was my first time making apple pie and this proved to be an easy recipe to follow. Only thing is that the directions say to add salt to the filling, but salt isn't mentioned in the filling's ingredients, only in the crust. Hmm...

Easy and delicious, this recipe is great! I did have to tweak the amount of water for the crust, 4 tablespoons was not enough. I ended up using 8 and it was perfect. This was my first time making apple pie from scratch and thanks to this recipe it won't be my last!

I cheated and used a storebought crust, but the filling was awesome! My fiance's been wanting an apple pie made with fresh apples, and this one did the trick. Yum!

This is perfect. Thanks! My husband who doesn't like apple pie, was making yum sounds while eating it.