The topping couldn't have turned out better. I used half white sugar and half brown sugar. I used cold butter -- no need to wait for it to soften. For the person who had soupy pie, maybe the wrong type of apples were used? I used Granny Smith, and they maintained their firmness. Another person commented not to slice the apples to thin, so I left mine a bit thick and cooked an extra 15 minutes as suggested, and they turned out a bit too mushy for my taste. Next time I will only cook for 45 minutes and leave the slices as is (I used an apple corer, which produced 6 slices, then I sliced those in half.) A little too much nutmeg. I would decrease to 1/4 teaspoon next time because it overpowered the cinnamon. Reheat from room temperature at 200 degrees for a 10 minutes and serve with vanilla bean ice cream!
Was this review helpful?
13 users found this review helpful
The topping couldn't have turned out better. I used half white sugar and half brown sugar. I...