I made this with a frozen pie crust..Mrs. Smith's deep dish frozen pie crust..They come as 2 frozen shells...you take one out of the pie pan and let it thaw for about 20 minutes, then use it as your top crust. Then I cooked the pie in the other frozen shell and pie pan. The crust is unbelievable! Now, lets talk about this recipe. I was interested in this particular recipe becasue it specifically called for macintosh apples and thats what I had on hand. Ive never made a pie with macs before. I usually use granny smith. Anywho, Let me give you some advice. Cook this pie the day before your going to slice into it. I cooked it and sliced into it about 4 hours after I took it out of the oven and I was left with a soupy mess on my hands. I blamed the macintosh apples thinking there was too much moisture in the apples. I was very upset. BUT......THE NEXT DAY!.......I went to go look at my soupy mess and it was completey "SET".....Now, Im not a big apple pie maker, but I thought beginners should know to let the pie completely cool and set before digging into it. Thats why Im giving it 5 stars. It was delish! Sweeter than the granny smith I usually use. Great with icecream! I also didnt use the extract...I dont think I'd like it in an apple pie.

I learned from experience and from old timers that you don't use soft/sweet apples for pies. They make the pie very runny. Use firm/tart apples such as granny smiths and you won't have a runny pie.Slice it somewhat thin so it will cook thoroughly. Sometimes, I will add one semi-firm such as red delicious, ida red or any other semi-firm apple. Using granny smiths,you will find that is the reason for this amount of sugar in the recipe. Ever since I found this out, it has made me bake apple pies a whole lot more often.

As the recipe calls for, I would rate no more then a ***. After letting the pie stand for about 3 hours, I sliced it, and had nothing but a soupy soupy soupy mess with not enough flavor for my taste. I managed to salvage the pie by carefully lifting the top crust and adding about 1/3 cup of flour to the mixture, and then returning it to the oven to bake for another 25 minutes. I also added more cinnamon and nutmeg. This enhanced the overall taste and added more much needed flavor. After letting this cool, the second time it turned out great. I will make this recipe again, but next time I will definately add atleast 1/4 cup more flour and probably double the seasoning, just out of personal preference.

This pie was delicious. I added 1/2 cup more flour to the apple mixture so that they wouldn't be too soggy. This was a success that I will definitely make again.

Very very runny. Also it was a tad too sweet for my tastes. I like the filling to be sweet, but slightly tart, and this filling was just plain sweet. So next time, I'd add more flour, minus some of the brown sugar and add a couple teaspoons of lemon juice.

Very good recipe. I especially liked the macintosh apples because they are not too tart like granny smith apples. I also added 1/2 cup of butter to the apple mixture. I do agree with other reviewers where as the pie is somewhat runny initially. However, once it sits for a while, it is fine.

this is a very tasty apple pie recipe. it was a little runny until it had time to set up but overall my family really liked the flavor. pair this filling recipe with the french pastry pie crust and this pie will not stay around for very long.

I was in a hurry to make a homemade pie for a party and wanted a interesting yet classic recipe. This pie was full of flavor with just the right complement of spices and sweetness. I used crisp Fuji apples because that's all I had available and the consistency was great. I included almond extract but not the nuts. Even my father - who is normally not a big fan of apple pie - asked for seconds. I used the Marie Calendar frozen shells for top and bottom, it was tasty, fast and easy... to my suprise even got compliments on the crust. Thank you for sharing this great recipe.

I thought this was one of the best apple pies ever. I didn't change a thing. Thanks so much.

By FAR, the best apple pie I've ever made/consumed. The deep dish ingredients are enough for two regular pie crusts. I used Fuji apples and they held up well and were very sweet. I also made a simple crust for my pies instead of store bought. The apple pies were devoured quickly and the two pumpkin pies that accompanied them were hardly touched! 'Nuf said!