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This is an awesome apple pie. The best! I am a novice, but I don't have to look for another recipe EVER! It has been a huge hit the two times I have made it. I will become known for my apple pie now that I've found this recipe....(-: I poured some of the sauce into the bowl I had the apples in, mixed them up, and then put the apple into the crust. You can also leave some sauce after you pour it into the lattice spaces, reduce it even more, and then add it on top of the pie once it is nice and thick. It ends up like a caramelizing on top like a soft candy after it's done cooking. I also brushed egg white on the crust before putting the apples in like some of the others here suggested. A cookie pan on the rack under the pies is a great idea to catch any drippings. I am about to take 2 of these to my family dinner and I know they will be a big hit.
I found this recipe at the same site, and have made it often. Don't forget to add 1 tbsp. cinnamon and 1 tbsp. brown sugar to the apples if you want it to taste like traditional apple pie.
I found this recipe on allrecipes.com too and could not believe that it was not on this site. It is SO good! Thanks for bringing it over here!
BirdyBaker, this was the best apple pie I have ever eaten. It beats Mrs. Smith, Grand Traverse Pie Company, Baker's Square and all others by a mile! I bought Pillsbury crusts and substituted 2 gala apples (6 granny smith and 2 gala). The galas added dimension, and I thought they tasted even better than the granny smiths in this pie. Like others, I added 1 Tbsp of cinnamon to my sauce. I did not add anything to my apples. The mound they made was enormous. I'm glad I did a lattice top to cover it all! I sliced my crust into strips using a pizza cutter (just a tip to make it easy). It was easy to pour the hot sauce by using a Pyrex measuring cup with a spout. You really do have to go very slow and concentrate on getting the sauce in the gaps of the lattice. Even then, I had some spill overs. It helps to do the pouring over a cutting board so you can simply scrape up the drips and add them back in (use a spoon - this sauce will burn your fingers). Definitely use a cookie sheet under the pie plate. You will likely have spillage. Mine had 3 or 4 spill over areas, but that just made a nice crispy snack when I flaked it off the sides of the plate. Yum. I put a foil tent over the top at the same time that I turned the oven temperature down to 350 degrees. I got a golden brown, incredibly gorgeous crust as a result. No burning here. This pie also held up very well. It was not too runny, the bottom crust did not get too soggy, and the flavors melded more beautifully with time and refrigeration. I highly recommend this with butter pecan ice cream. I love it and cannot wait to make this again!
I have this same recipe I found on another website. It is the ultimate apple pie! My father-in-law declared it the best apple pie he'd ever had. He was not too popular with my mother-in-law after that!Note: I always spiced it up a bit by adding about 1 teaspoon of cinnamon and 1/4 teaspoon nutmeg.
I add 1 tsp. nutmeg, 1 tbsp. vanilla, and 1 tbsp. cinnamon to the sauce. The best way to describe this is carmel apple pie. The best!
Amazing! ! ! My only tip would be to put a drip pan underneath.
I made this for Thangkigiving. Very good, do not worry about the mound of apples being too much. The apples cook down and do add additional jucies. So I made my syrup mixture thick . When I added my apples to the mixture and incorporated it was a nice even coating. Then i put everything into the shell. This was an amazing pie. I also added a teaspoon cinnamon. With the amount of sugar in the recipe the Granny Smith tartness balances the taste.
This is a wonderful recipe! I have made apple pie before, however, was a little skeptical about making the sauce, and was very surprised how good the taste is. My family loved it!
This is the Best. Ever. Apple pie. Here are my organic health freak edits to make it work for us. :) First of all I am not a dyed-in-the-wool apple pie fan (weird, I know) but I LOVE this pie and so does everyone else. We went through two at Thanksgiving dinner yesterday. I don't like cinnamon and I'm really finicky about the crust (must be butter and sweet-ish.) This one is fabulous, and here are my subtle changes to make it more organic, and gluten-free friendly. Of course you'd have to have the right pie crust for that...<br/>I make the pies 2 at a time and only make enough crust for 1 double-crust pie, and make the bottom crusts suuuuper thin. That way there's more yummy apple than crust, so what's there adds value and isn't just dead weight in the pie. <br/>I use whatever fresh organic apples are available grown locally. instead of 1/2 and half white and brown sugar, I use 3/4 organic cane sugar and 1/4 organic coconut sugar. It's super fabulous! The caramel taste is best that way. Also I use lentil flour for the filling--it tastes better (more buttery, less dull, not pasty like wheat flour) has protein, and is gluten free in case you need that for one of your holiday guests. Also--use Kerrygold butter! Grass fed, hormone free and absolutely the best taste by a mile. It makes a difference in the pie. Unfortunately I don't have a good gluten free pie crust recipe for you. And can't recommend anything in a package as yet. Anyway this recipe is totally amazing, gluten or not! BTW, I did make this recipe once without edits so can make these recommendations wholeheartedly.