Good basic idea. I used two each of Cameo, Fuji, and Granny Smith apples; mixed the apple slices with the cinnamon and sugar and 1/4 tsp. nutmeg before arranging the slices in the pie crust; substituted brown sugar for the white sugar in the crumble; and cut down the butter in the crumble to 4 tbsp. The crumble turned out fantastic, but after 50 min. at 400-degrees, the apples were still crunchy (or as my boyfriend put it, "There's still some life in this pie!"), the filling was watery, and the crust was soggy. Next time I'll add more apples to mound the filling up a bit more, use less sugar to cut down on the sweetness, add more spice, mix flour into the filling to prevent so much sogginess, and probably cook the apple mixture before I pour it into the crust.
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Good basic idea. I used two each of Cameo, Fuji, and Granny Smith apples; mixed the apple...