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All American Apple Pie

Reviewed: Oct. 29, 2012
I made this pie today while stranded at home during Hurricane Sandy, LOL. Followed it almost exactly with a few alterations: I added a little bottled lemon juice to the apples and tossed as I cut them up into chunks to keep them from browning (about 1/2 teaspoon for each apple); I added about 1/8 cup more of white sugar to the apples to account for the tartness of the lemon juice; Added about 2 tablespoons of brown sugar as well as a dash of cinnamon & nutmeg to the topping. I used 6 large apples: I had Rome, Gala, and maybe a Courtland in the frig. I don't think the type of apple matters as long as you don't have all mushy apples. Those 6 large apples make a lot when cut up so the pie was heaping. I followed other tips and covered the pie with a loose foil tent after 45-50 mins of cooking. Total cook time was about 1 hr, 15 mins. depending on how brown you like it. CLEANUP TIP! Line the cookie sheet with foil before putting the pie on top b/c it will boil over just a little bit. I don't know why people had problems with gooey pies. Mine had a perfectly golden crunchy top and the shortbready bottom crust was perfect! Apples were cooked through too. No need to cook on stove first.
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