Apple Pie by Grandma Ople
This was absolutely AMAZING! I have never made an apple pie in my life, but I saw the reviews on this one and knew it was a good place to start. I will never try another recipe for apple pie again! I did the same adjustments that everyone else has mentioned- adding a bit of cinnamon, nutmeg, and 1 tsp vanilla (removing 1/4 tsp of the water). I brushed my bottom crust with egg whites to keep it from getting soggy. I also poured 3/4 of the mixture on the apples before I put the top lattice crust on, then the rest over the crust. I sprinkled the top with a bit of cinnamon sugar. I left the baking times the same, but put a silicone pie crust edge guard on. The edges were perfect, the top was nearing a little too brown for my liking, even putting it on the second lowest rack. But it was UNBELIEVABLE nonetheless.
I didn't have an issue with the liquid mixture thickening up on me before I could pour it on the top, but I didn't actually weave my lattice, just laid down lines one way, then the other. So it was quick, and the saucepan stayed warm enough to keep it runny while I did it. I do recommend putting tinfoil on the oven shelf below the pie while it cooks-- I got some puddles on the tinfoil, so I was glad I left it there.
It seems like it would be incredible to eat warm apple pie with ice cream, but the filling is too thin and runny if it's still warm- after it's been cooled in the fridge, it's firm enough to make good cuts without a runny mess.
MAKE THIS NOW. Don't wait!
2 users found this review helpful
Mar. 15, 2013