This is so close to the apple pie that I've been making for close to 50 years. The only difference in the crust is that I use part butter for better flavor.
For the apples, I like to use Early Golds but realize that they are not readily available everywhere. The others that I've been successful with are combinations of zestar, jonagolds, ginger golds, pink lady and jonathon. I've never understood the Granny Smith recommendations. They do not cook well and always seem crunchy and sour tasting after the pie is done. If that were my only choice, I would not make apple pie. I also use part brown sugar for a yummy caramel-like flavor.
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This is so close to the apple pie that I've been making for close to 50 years. The only...