I've made this pie a few times, it tastes great - how could it not with an entire stick of butter in it? Lately I started thinking though... the butter and sugar are doing all the work here. The apples don't get a good enough opportunity to come through on their own, and furthermore, this pie just has a number of major problems. First, the apples usually come out under-cooked. You can solve this by pre-cooking them, but the recipe as written gives you an under-cooked filling. Second, for this same reason, the apples cook down in the oven, this makes for soggy bottom crust and a top crust hovering at least an inch above the filling. Lastly, the butter/sugar concoction inevitably spills everywhere and makes a huge mess in your oven and in your kitchen. Like I said, you're not going to make a pie that tastes bad with this recipe, but this is far from a professional recipe.
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I've made this pie a few times, it tastes great - how could it not with an entire stick of...