Reviewed: Nov. 27, 2009

This was really really excellent. I used Never, Never Fail Pie Pastry from this site for the crust. I cooked the apples and then refrigerated them overnight, the next day I tossed with the seasonings, brushed egg white over my pastry, and put in the oven. Came out so perfect! Bottom crust was perfect, top crust not overdone, and the syrup in the filling (while a little thin) had so much great flavor. Making this one again!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 25, 2009

This recipe's claim to fame is that by cooking the apples before baking you totally eliminate the guesswork on the baking time to ensure the apples are cooked through, and that's a real plus! Since I don't care for either ginger or nutmeg in my apple pies I left both out and increased the cinnamon to 1-1/2 teaspoons. I also dotted the apple mixture with butter before baking and brushed on an egg wash of an egg yolk mixed with 1 T. water. This baked perfectly and was nicely flavored, however, since the apples are essentially cooked twice I would either reduce the initial stovetop cooking time or the oven baking time and reduce the flour to 2 tablespoons for a little juicier pie.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 28, 2009

Delicious. I used the filling to make individual fruit pies using ready made pie crust and a 3" diameter cutter. I place the pies into a ziplock (careful to keep the pies from touching) and freeze them uncooked so that they will be ready to go when dessert is desired. I bake the frozen pies with a little butter and sugar on top at 375 deg for 25-30 minutes or til golden brown. My husband loves them and the mixture freezes perfectly.

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dbakepah

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Reviewed: Aug. 16, 2009

5 stars and only madse a couple of changes, added 2 tbs sifted flour to apples just before I took off heat and lightly sprinkeled flour on bottom crust before filling ( keeps it from getting soggy)scattered a little butter on filling before top crust, this also helps it from being too liquidy

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Reviewer:

Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Mar. 22, 2009

Everyone thought it was delicious and it turned out really nicely, not too goopy. I doubled the amount of cinnamon and halved the ginger which was a good call because the ginger still came through fairly strongly. Next time I would cut out the ginger altogether and use more cinnamon and nutmeg.

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Karuna

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Reviewed: Jan. 14, 2009

I always have a problem of my apple pies being too runny. I tried this for thanksgiving and it was perfect! A total hit!

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Sasha

Cooking Level: Expert

Home Town: Champlain, New York, USA

Living In: Plattsburgh, New York, USA

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Reviewed: Sep. 21, 2008

This is good! I used 8 cups of granny smith apples. I also increased everything else slightly: used 5 tablespoons flour, 2 tablespoons lemon juice, an extra tablespoon of both sugars, an extra 1/2 teaspoon cinnamon, and measured the other spices according to the recipe except made them heaping spoonfuls. I cut the water to 1 1/2 tablespoons and DRAINED the extra juice from the apples after cooking them on the stovetop for 15-20 minutes. (I may add 2 tablespoons of cornstarch next time instead of draining the juice.) You want the apples to be tender after cooking them because they don't get much softer from baking them in the oven. I dotted the cooked apples with 1 tablespoon butter before putting top crust on. I used the French Pastry Pie Crust recipe from this site (used butter instead of shortening). Pre-bake the bottom crust for 10 minutes to avoid a soggy crust. I brushed the top of my pie with an egg wash (1 egg yolk + 1 tablespoon milk) to give it a nice golden shine.

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Reviewer:

sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Dec. 18, 2007

I'm from Okanogan Co. myself, so I know a good apple pie. This is a great one.

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Diane

Cooking Level: Expert

Home Town: Omak, Washington, USA

Living In: Anacortes, Washington, USA

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Reviewed: Dec. 8, 2007

I am new to pie making and I really liked this recipe! I had tried another recipe that didn't call for cooking the apples first and I liked this one a lot better.

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Bridget

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Reviewed: Dec. 3, 2007

I actually used this as a guide to create my own, spicier pie. I added a lot of cinnamon, nutmeg, cloves, ginger and apple pie spices. It was sooo good. I cheated and used Pillsbury pie crust since I haven't attempted my own pie crust yet. While that works great for a pumpkin pie, not so much for this flavorful apple pie. This pie needs a really good buttery crust.

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