Overall i really liked this recipe! There are wild apple trees near my house, so I picked those and used them in the pie instead of buying from the store. I am not sure what kind they are, but they are firm, and a good balance of sweet/tart. I like a more complex spice flavor, so when I made the sauce I added a bit more cinnamon, a couple sprinkles of pumpkin pie spice mix (allspice, nutmeg, clove, cinnamon), one whole clove crushed, and a splash of pure vanilla extract. The resulting flavor was AMAZING! After cutting the apples, I tossed them in a few tablespoons of flour to coat them to help absorb some of the liquid, as many reviewers mentioned they had a lot of excess juice. This did help the final product, though there was still a little more juice than I like. Next time i will add a bit more flour to coat the apples, and I will also cook the caramel sauce a minute or two longer to try to get it a bit thicker. I did a lattice top pie and used Chef John's recipe for Easy Homemade Pie Crust which came out beautifully. I would not do a "closed" top pie with this recipe because i fear there would be a lot more juice trapped in there. The lattice top helps with the evaporation of the juice. Will definitely be making again with the next batch of apples I pick!
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Overall i really liked this recipe! There are wild apple trees near my house, so I picked...