This pie was the best apple pie I have ever had. I made sure to cool the caramel sauce before pouring it over a very open lattice top, to make sure that there was space for evaporation. I used it with the "French Pastry Pie Crust" from this website. I cut each apple into 8-10 slices to keep them pretty big. Near the end of the cooking time, I noticed that the crust was getting overdone but the sauce wasn't super bubbly yet, so I lowered the rack in the oven, and checked on it frequently. I think I left it in about 10 minutes longer than the recipe called for. But it was divine.
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This pie was the best apple pie I have ever had. I made sure to cool the caramel sauce before...