I have used this recipe several times now, and let me say that this is my favorite apple pie recipe EVER !!!!! I am happy to have found it, and happy that Moshasmama shared the recipe with all of us. I felt the need to add my comments on this outstanding dessert...
I think cooking the caramel before adding it to the apples is the secret, but I do make a few changes. I use my own Mom's pie crust recipe, because after a year of pie baking weekends trying every other pie crust recipe out there, I still haven't found one better....
I add cinnamon (of course, after all this is apple pie!) and nutmeg (prob my favorite spice). I bought a wonderful bottle of Vanilla yesterday specifically for this pie, then forgot to add it (it doesn't need it, I just like Vanilla). I pile in the apples, often use a couple or three different varieties ( people, use your eyeballs, too !!! If it says "8 Granny Smith" but that is obviously too many, then use what you need to fill the pie shell!! and it's perfectly ok to use other varieties of pie baking apples ! )
I don't make a lattice crust, I use a full top crust, so I pour ALL the caramel over the apples, then DOT THEM WITH REAL BUTTER, then put on the top crust. I brush the top crust with milk or cream, then sprinkle with sugar (I just like to, it's not necessary, of course...)
I place my pie on a baking sheet, then go by the directions and bake 15 minutes at 425, then turn down the oven and bake for 45-50 minutes, works in my oven like a charm.
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I have used this recipe several times now, and let me say that this is my favorite apple pie...