Wow. With the fear that I'd end up with a soupy pie, I, like other bakers, added 1 tbsp of cornstarch and an extra tbsp of flour to the simmering mixture. I also added 2 tsp cinnamon and 1/2 tsp nutmeg- which turned the syrup a darker color- don't be alarmed. I poured half of the syrup mixture over the apples, and half over the lattice work to avoid the syrup spilling over the pie plate. Like other bakers, I was concerned that the syrup was too thick and was absolutely deflated when I put the pie in the oven. The syrup does thin and melt in the oven and work its way into the lattice work. Although, I waited a little over a minute after the syrup was done simmering before I poured it, which accounts for the thickening as well. It's a gorgeous pie, smelled amazing, and was probably the best apple pie I've ever made.
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Wow. With the fear that I'd end up with a soupy pie, I, like other bakers, added 1 tbsp of...