Wow, what a stunner! Very pretty pie. And super simple, too. I made the Flaky Butter Crust from this site last night and let it sit in the fridge overnight. I did add a little nutmeg to the pie filling and topping, I made no other changes. I did fold the crust over the top of the pie, only because I just can't make the edges look right, no matter how I try. Smells amazing, tastes even better. I agree with the recipe submitter that using a quality sour cream is key. I'll make this again, definitely. I don't know that I liked white sugar in the topping, I think next time, I might try brown. I think that might come out with a more crisp-like topping, which I prefer. That's a personal preferance, not the recipe's issue. NOTE: Instructions didn't advise to prick the crust, I did this. After having some leftover from the first day and then refrigerating the leftovers, it's just not as good after sticking it in the fridge. I found the filling to be more quite a bit more solid than I normally like in a pie, almost bread-pudding like. There was no "sauce" inside the pie like you would normally get with an apple pie. If you like a saucier pie, make sure that you eat this all in one sitting with your family or find a different recipe.
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