This pie is phenomenal as it is, but I made some adjustments. Instead of 1/2 cup of butter, I use 1/2 cup applesauce and 1 T butter for more apple flavor and nutrition. I followed another reviewer's advice and mix the apples with 1 T cinnamon, a sprinkle of freshly grated nutmeg, 1 t vanilla extract, and the juice of half a lemon for a nice bite and to prevent browning. I also sprinkle a little sugar on the bottom of the crust for crisp before adding the apples and pour all of the sauce directly on the apples, not the crust. Then for the crust, which I don't take the time to do lattice-style, I make a few slits, brush with milk, and sprinkle with sugar. I then cover the edges of the crust with tin foil to prevent burning and place on a baking stone lined with foil (placed in the oven prior to baking to heat up and ensure oven temp) to help cook the bottom of the crust. After the 40 minutes at 350, I remove the tinfoil from the crust and keep the pie in the oven for 30 minutes at about 250 to help evaporate some of the excess liquid and finish cooking the edges of the crust. This is so delicious!
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This pie is phenomenal as it is, but I made some adjustments. Instead of 1/2 cup of butter, I...