The syrup was a bit runny; so much so that on my way out the door, the syrup dripped out all over me when I tipped the pie slightly. Next time, I will add a fourth tbsp of flour to thicken it a bit. Instead of pouring the syrup mixture on top, I will mix it in with the apples, and brush the crust with it. One hour is not enough baking time to soften the apples. My end result was "apple pie al dente", although I kind of liked that the apples weren't mushy. I would keep it in the oven for about 1 hour and 15 minutes. Make sure to rest the pie on a cookie sheet or aluminum foil in the oven, as the syrup mixture can drip down below.
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The syrup was a bit runny; so much so that on my way out the door, the syrup dripped out all...