I also used Granny Smiths and was quite happy with the choice. An unusual way of preparing the apples, it reminded me of a french Tarte Tatin in presentation. I wasn't sure how big a pie dish to use, and as a result, did not need a kilo of apples, basically I used as many as fitted nicely into my pastry case. A very nice pastry, easily prepared, soft and malleable, in fact I pressed it into my dish rather than rolling it out. The cream was easily prepared, I found that I had more than needed. All in all, an excellent pie, very good to serve to company, we in fact havent cut into it yet! i needed to get my review in!!! But I can guarantee it will be delicious, you can't go wrong with apples, sweet pastry, and a light custard cream!
Thank you, and I will add a taste update later!! this recipe was made for PAC orphanage, Fall 2011
Updated to add that I froze this pie, and eventually used it on Saturday night when I had unexpected guests. It freezes and defrosts VERY well, the guests had no idea that it wasnt freshly made and my husband told me it was excellent, both in taste, texture and presentation. So a really good one for 'stand-by '!
Over the years I've made quite a variety of apple pies, but this one is quite different & OH, SO SATISFYING! This is one of those desserts I definitely want to share with others! This 1st time I used Granny Smiths, but another time I'd like to do a combo of those AND Fujis! Thanks for sharing a great recipe! [Tagged, made & reviewed in New Kids on the Block tag]