Reviewed: Oct. 6, 2011

The perfect apple pie

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Reviewer:

birgitte

Cooking Level: Intermediate

Home Town: Stavanger, Rogaland, Norway

Living In: Chicago, Illinois, USA

Reviewed: Aug. 14, 2011

I made this recipe because I have a Pampered Chef deep dish pie pan that I wanted to use... this recipe tasted wonderful in it... great flavor...

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Reviewer:

ChefScharny

Reviewed: Nov. 24, 2010

Just wanted to note that our vermont apple pie always included vermont maple syrup thus the reason it was called vermont apple pie. I love macs, we used to use a mix of cortlands, macouns, grannys and macs.

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Reviewer:

vanyaserra1

Reviewed: Nov. 12, 2010

Awesome pie! I love apple pies and this was no exception. I used 8 granny smith apples sliced thin, tossed in the sugar, cinnamon, nutmeg, salt, a few splahes of lemon juice, left out the almonds and almond extract and opted for a couple tsp. of vanilla instead. I also left out the butter and tossed in 1/4 cup of cornstarch vs. flour to thicken up the juices. I used "Baker's Secret Pie Crust" from this site which is phenomenal! I baked this the night before (1 hour and 15 min.) to let the pie set before cutting into it - I must admit temptation almost got the better of me but I didn't want to ruin it. When we did finally cut it open boy was it incredible - the apple slices were piled nice and high, it thicken up beautifully and it went perfect with vanilla ice cream and a dollup of whipped cream - hey you have to indulge once in a while!

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Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jan. 2, 2010

Best apple pie I ever made . I skipped the optional almonds and almond extract . I made it 2 days ahead to make sure it set up well and it did ! This will be the only recipe I use from now on . The Macintosh are the perfect apple pie apple !

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Reviewer:

momalameme

Reviewed: Dec. 23, 2009

I've made this pie for 2 years now, but have never reviewed it..... I always get lots of compliments :) thanks for sharing!

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Reviewer:

Tillybug

Cooking Level: Intermediate

Living In: Bradford, Ontario, Canada

Reviewed: Aug. 13, 2009

I love this recipe. First time i ever made appple pie and it came out great

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Reviewer:

vickytori

Reviewed: Dec. 12, 2008

I actually took this recipe and added it to another. I increased the granulated sugar to 1 cup and used granny smith apples instead (10 cups). I then added 4 tablespoons of corn starch along with the flour. I added much more cinnamon, more like 2 tbs. I increased the salt to 1/2 tsp. and 1/2 tsp of vanilla. The pie took longer to bake but it came out so nice and thick, not runny, and everyone said it was the best apple pie ever.

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Reviewer:

Tiffany Sunday

Reviewed: Apr. 5, 2008

I love the sweet/tanginess of the apples and the flavor of the almonds. This was delicious. I didn't slice the apples thin, I just used an apple cutter (to make wedges) and cut the pieces in half. I also halved the recipe to use in a regular-size pie tin (But not all the apples fit, seems like 3 apples would have been perfect for that tin). I also used Pie Crust IV from this site (w/ butter, not shortening). I'll definitely make this again.

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Reviewer:

EMLE234

Reviewed: Jan. 21, 2008

Adding almonds and almond extract got good comments. Otherwise, this would be a pretty standard apple pie. Used a couple less apples than called for, but would be a tall pie otherwise.

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