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Recipe Reviews 3 reviews
Caramel Apple Pie II
This was the first pie I've ever made so I carefully read through most reviews. I did make some changes, I cut the sugar content to 1/3 cup instead of 2/3. I added 4 Tablespoons of flour instead of 3. I bought the caramel in the container instead of the squares. I used 6 cups of apples instead of 5. I also precooked the apples with the sugar to soften before following the rest of the recipe. This pie looked beautiful, but it's very rich!! I am not a sweet tooth by any means, however my husband is and we both agreed that using only granny smith apples is not the way to go, it made the pie a little tart. So maybe mixing up different kinds of apples along with granny smith might be better next time. I don't think it's b/c I cut the sugar, the tartness was tasted as we bit into the apple pieces. Also, I drizzled the caramel over the apples, next time I will make sure the pie is covered with a thin layer of caramel, so we could taste more of it. I used this recipe with another recipe called "Ruth's Grandma's Pie Crust" was awesome!!!! I also used the Struessel Pie Topping someone else posted about, very good! Next time I will try a regular crust top for this pie, only adding different apples and more caramel! I also had to cook it all for 1 hour and 10 minutes. Great recipe and a very rich pie, I just wish I had different apples in it, it would have been PERFECT!!

0 users found this review helpful
Reviewed On: Nov. 20, 2011
Ruth's Grandma's Pie Crust
This pie crust was the best. Even tho, this was the first pie I've ever made, my family and I agree the crust was light and flaky. It was easy to make. So since I was a first time pie maker....I would like to add (to others that may not know) that after blending the mixture together I divided the dough into two and chilled in the fridge for about 30-40 minutes before I rolled out. I could probably eat the crust by itself, it was so good! Guess I got lucky finding this recipe for my first try!

1 user found this review helpful
Reviewed On: Nov. 20, 2011
Turkey Brine
I had a 14 lb turkey and used this recipe to brine it the day before cooking, I only brined it for 15 hrs. I used a turkey cooking bag to brine it in and kept the bag in a cooler on our back porch (very cold weather here already). The only thing I changed was instead of a gallon of broth, I used 4 cans of chicken low sodium broth and the remainder of the gallon with apple juice. It was the 1st time I've brined a turkey and it came out fantastic!!! Over the years I avoid eating the white meat b/c it's always dry, but my husband even said the white meat was his favorite part of it all! It really did make a difference, I got many compliments over the turkey. I will ALWAYS use this recipe before I cook another turkey again. I may try cutting the 1 cup of sea salt down to 3/4 cup next time just to see what happens. The cooked turkey was not salty to the taste, however I did not add any salt for seasonings before cooking, but my fingers were a bit swollen in the morning! Great recipe.

5 users found this review helpful
Reviewed On: Nov. 25, 2009

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