2 Reviews

A really quick to whip up and very tasty apple pie. It took me probably 15-20 minutes to make rather than 10, but that was time well spent: the pie was delicious. The slowest part of the making, for me, was making the pastry, but others are probably much quicker at that than I am. I was using a 9” flan pan, so I added a smidgeon more of all the pastry ingredients (about a quarter extra of everything, except the salt). And I decided to go rustic and not peel the apples (I used 2 very juicy Granny Smith apples), 1 super-large lemon, 2 eggs and I retained the quantity of sugar at the 3 ounces (and used brown sugar). I also added about ¼ teaspoon of cinnamon and about ¼ cup of slivered almonds. A really scrumptious pie – that was SO easy to make – which we all thoroughly enjoyed warm from the oven, with a generous dollop of cream. Next time I make this, I plan to make it using Sherrie-pie’s delicious-sounding Hazelnut Pie Shell Hazelnut Pie Shell, and to serve it with Fairy Nuff’s Persian Cream Persian Cream, which I discovered just recently while on the Zaar World Tour. Thank you for sharing this recipe, Sherrie-pie.

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bluemoon downunder October 24, 2005

simple good instructions for me it was fun i hope mine translate as easily over the pond hhehehe i know what you mean about the computer not dying i have my fingers crossed here too

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Dienia B. March 02, 2005
Lemon Apple Pie