Absolutely delectable!! Thanks for sharing the recipe! I've made the pie twice now. Once during the Christmas holiday and once over Easter weekend. It was amazing both times! This was my first pie from scratch and wow, is it ever a winner! I read many comments and made a few CHANGES: I used 6 vs 8 apples in a 9" glass pie pan (though I'm sure 8 would be fine). I added 2 tsp cinnamon, 1 tsp nutmeg and 1 tsp vanilla (because I love the taste of them). I added 1 tsp cornstarch (to minimize the chance of the pie being runny). I brushed egg white on the bottom crust before pouring apples in it (to keep the crust firm). I baked it the entire time at 340 degrees vs. 425. The pie was perfect and didn't scorch at all. MY PROCESS? I made lattice first and put it in the fridge while peeling apples. I then made the sauce and poured half over the apples. Everything worked well, except the remaining sauce began to crystallize before I'd poured it over the lattice. So, I brushed it on (which worked fine). The second time I made the pie, I made half of the sauce first and poured it over the apples before putting the lattice on top. I later made the rest of the sauce and poured it over the lattice. Worked very well. I covered crust edges with foil (to prevent premature browning) and baked on a lower rack. NOTE: The first time I made the pie, I wasn't sure if I wanted to pour sauce over it. By ALL MEANS do!!! It adds a light appley, cinnamony-sugary glaze that makes the crust INCREDIBLE!
Was this review helpful?
1 user found this review helpful
Absolutely delectable!! Thanks for sharing the recipe! I've made the pie twice now. Once...