This was my 3rd attempt at home baked apple pie, and the 2nd recipe I tried it with. I like this recipe much better than the other I used.
The first 2 tries were a bit of a letdown, having just tossed the raw apples & spices in the pie crust to bake. End result was a soupy mess with semi-burnt top crust and undercooked apples.
By this attempt (and after reading some suggestions here) I sauteed the apples in a large skillet on the stove top before baking in the oven. This time there was no "apple soup" and the apples cooked thoroughly, tho maybe I sliced a little thin or cooked a too long on stovetop, since it was nearly applesauce. Even still, the flavor was amazing!
On the stovetop I added about a tbsp of butter and used a little extra lemon juice, and very gradually added flour to the skillet over medium heat to thicken the juice. The more thoroughly you cook the apples in the skillet, the shorter bake time needed in the oven (prevents burnt crust!).
I think for the next pie, I'll make sure the apples are no less than 1/4" thick, shorten the cook time on the stovetop (no more than 10-15mins) and use a slightly higher heat.. I think that should do the trick!
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This was my 3rd attempt at home baked apple pie, and the 2nd recipe I tried it with. I like...