This is a tasty pie! My husband likes how the crust on top caramelizes and gets crispy. He is currently on his 2nd piece :) Here is how I prepared it (steps correspond with the original recipe: I prepared the crusts and put them in the fridge. My pie plate was a 9.5 inch deep dish glass pie plate. 8 apples were just enough- my apples were 6.5 oz each before I peeled them. 1. I preheated the oven at 350 at the suggestion of another reviewer. I wouldn't change this. When making the sauce, my butter and flour didn't form a paste, so I just added the sugar and brought to a boil. In retrospect, I wish I would have let it simmer longer (to thicken) before putting it in the pie. The pie turned out a little runny when we cut after 5 hours of cooling. 2. At the suggestion of another reviewer I mixed the apples and sauce before putting it into the pie plate; I also brushed the finished lattice with sauce. If you are doing a lattice crust like me, you have to work very fast because the apples are warm and it makes the crust hard to work with. I think this step should be done as written-make your crust over your apples, then pour in the sauce. 3. I baked for 57 minutes at 350. I think it should have been in more- maybe 1 hour 10 minutes because of the reduced temperature. My crust was perfectly golden (see pic)- it was a good looking pie and tasted great. I rate it 4 stars because the directions could have been more clear-especially step 2 & how thick the sauce should be, etc.
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This is a tasty pie! My husband likes how the crust on top caramelizes and gets crispy. He is...