This recipe is the 5 star FOUNDATION to a 5 star pie. It seems to me almost everyone who makes it varies the recipe. I won’t go over all the details since there are plenty of reviews saying the same things over and over again, but the cinnamon, nutmeg, and vanilla are almost 100% needed to make the flavor of this pie perfect. I’ve made it 3 times now, every time was amazing, but the first time my husband told me it could use a tiny bit of cinnamon. Since then I have added only vanilla and cinnamon to the caramel, but I also dust the apples with cinnamon before I add the sauce. My second pies I also added a little bit of minute tapioca to firm it up a little bit. I made “French Pastry Pie Crust” and I have to say I HIGHLY recommend. It is an amazing compliment to this pie. I cooked the pie exactly as stated in the recipe and had no problems, it turned out perfect every time, no foil at all, just pie in oven (I put the pie on the middle rack instead of the top and it turned out *picture perfect*). I believe you can use any kind of apple in this recipe, it just depends on taste. That leads me back to this recipe being a foundation. It is completely fine to add anything you feel like is necessary to make this pie the right taste for your family or guests. Some people do prefer the simplistic taste of just the caramel and apples, but I dare to suggest most people prefer the taste with a few added flavors.
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This recipe is the 5 star FOUNDATION to a 5 star pie. It seems to me almost everyone who makes...