I love the recipe, but now after making it the first time 'by the book' I'm definitely going to make a couple of changes. Firstly, I followed the advice of another reviewer to add more sugar by 1/2 cup and add some vanilla and cinnamon and 1Tbsp cornstarch to the liquid filling- loved the thickness and flavor- I did use more brown sugar than white only because I'm a big fan of brown sugar flavor. I also added ground cloves. Here's where I'd change it up. I didn't like pouring the thick filling through the top crust- or even over the top layer of apples - I don't feel like all the apples got coated and that's something I would have liked. From now on I will mix the sliced apples with the liquid filling and toss to coat in a large bowl before putting them in the crust and just pour any remaining liquid over the top- I think that will ensure the flavor carries through to the bottom apples. Also, I will continue the lattice pie crust, but I will brush it with egg white wash from now on- I love the effects of that, and lightly dust the top with a mix of cinnamon and sugar. I also added cranberries to pie I made, a little added color and tartness and mixed with that lovely liquid it's to die for. So all in all a great recipe- and a couple of small tidbits that I've noted on my printed copy of this recipe for future apple pie adventures.
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I love the recipe, but now after making it the first time 'by the book' I'm definitely going...