Reviewed: Aug. 13, 2009

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

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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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Tiffany Sunday

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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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EMLE234

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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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BARNKITTY

Cooking Level: Expert

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Reviewed: Dec. 25, 2007

Maybe a little too sweet held together real well. Next time I try it I will use 9 or 10 apples.

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onslow

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Reviewed: Nov. 2, 2007

Very good!!! The best I have made!

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SUSANENB

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Reviewed: Aug. 15, 2007

I used the apples from my backyard and the "Best Ever Pie Crust" from this site. I am definately adding these to my favorites.

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ALTAROSE

Cooking Level: Intermediate

Home Town: Saint-Bruno-De-Montarville, Quebec, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 5, 2007

This was a *fantastic* apple pie the way it came out. However, it ended up being very different from the recipe. I decided to do it because I had 5 large Granny Smith apples that I wanted to use ASAP. I suspected that 5 large apples were equivalent to the 8 the recipe calls for. I sliced them and mixed them with the rest of the ingredients, and after I put the filling into the deep dish crust I still had more than half of the filling! I ran to the store and got another double crust, assembled a 2nd pie and still had a little bit left. I wish the recipe had stated (in cups) the amt. of apples needed. The pie came out *amazing* and I believe that if I had only put enough apples for 1 pie it would have been way too sweet. All in all, the way it came out was probably the best apple pie I have ever had. The almonds were a great touch. For the 1st pie I used the "Best Ever Pie Crust" recipe from this site, which was really yummy. Thanks!!!!

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Me

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Reviewed: Nov. 24, 2006

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

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Jeanette Thomas

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Reviewed: Oct. 20, 2006

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.

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MLEGER

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Fort Mcmurray, Alberta, Canada

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Reviewed: Oct. 3, 2006

After several tries at apple pie making...this is the recipe I will stick with. My husband was very happy! I followed the recipe except I used Granny Smith apples. Not soupy at all. It was set in about 5 mins. It really hit the spot. Finally a pie I won't be throwing away!!

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TXRachel

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 2, 2006

I made this and my husband and mother-in-law said it was the best apple pie they have ever had! I am not a fan of apple pie but this is obviously a VERY good recipe.

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HEATHER20

Home Town: Canyon Lake, Texas, USA

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Reviewed: Sep. 19, 2006

Best apple pie ever! We're making another today after devouring one last night!

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HeidiS

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Reviewed: Feb. 15, 2006

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.

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MCOASTER

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: Jan. 8, 2006

great recipe for mac apples they were perfect texture

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tcandace

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Reviewed: Nov. 30, 2005

I thought this Vermont pie turned out pretty good, but it could've been better.

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gr8baker

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Reviewed: Sep. 23, 2005

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.

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lori from Connecticut

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Reviewed: Aug. 31, 2005

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.

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ggglitch

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2005

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.

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HOLLY D

Cooking Level: Expert

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Reviewed: Jan. 4, 2005

I made this pie for New Years Eve dessert and I never saw a pie get eaten so fast. My boyfriend & dad (who are both very picky)said this had to be the best apple pie I had ever made, and my boyfriend thought it was the best he ever tasted. The only thing I changed was the baking time, I only baked it at 375 for about 30-40min like the recipe said I baked it until it bubbles and was tender, it came out perfffffeeect

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