BEST EVER! This is an AMAZING recipe! I once tried freezing the crust & it made things complicated. I suggest just keeping the dough room temp. Otherwise, the crust cooks strangely...I put tin foil loosely over the crust for the first 10-15 mins to prevent burning. I also add walnuts or pecans to the streusel & it gives it an extra oomph, not that this pie needs it! My apples (always granny smith) are always cooked to perfection but we use an apple peeler that cores, peels & cuts the apple thin & into a round apple ring. Therefore, the apple pieces are thin. We cut them in quarters making the apples a perfect bite size. I don't like chunky apples! It tastes very much like a warm caramel apple with an amazingly delicious streusel topping & we add french vanilla ice cream to top. Everyone LOVES this recipe, I get so many kudos. It's a pie TO DIE FOR!
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BEST EVER! This is an AMAZING recipe! I once tried freezing the crust & it made things...