I've made this pie twice so far. Both times, I used the same combination of apples: 3 each of Mutsu, Golden Delicious and Gala. The woman at the farm where I picked them suggested that combining the three different varieties would give the best taste...not too tart, not too sweet! The first time I followed the recipe exactly and ended up with too much liquid gushing out when I cut into it. It also took a great deal more flour to make the crumbs than stated. And the apples were slightly more crisp than I had expected. The second time, I doubled the flour in the pie to 4 tbsp, doubled the crumb recipe, adding as much flour as needed to perfect the crumbs, and cooked for 50 minutes covered and 20 minutes uncovered. It came out PERFECT! I let the pie cool for 24 hours before serving at a party. I also topped it with caramel and chopped pecans. It was absolutely delicious and got rave reviews from the party guests! Will definitely make this pie again and again!!!
Was this review helpful?
15 users found this review helpful
I've made this pie twice so far. Both times, I used the same combination of apples: 3 each...