Total TimePrep: 20 min. Bake: 45 min.
I made this pie last night and i have to say it is the best recipe i have ever tried! it was delicious and will now be my new "go to" apple pie recipe!!!
Worst apple pie filling recipe EVER! I followed the instructions exactly and after an hour of cooling, I cut the first piece. I had to drain more than a cup of liquid out of it. I'm so upset. Flavor is also lacking. I cannot tell you how disappointed I am with this recipe.
Excellent recipe, I added a few things and tweaked the sugars. I also highly recommend using more than one type of apple for better flavor. I use Macs, cortland and Granny Smith. Makes for great flavors.
I did the recipe to the T because I saw a review complain that everyone tweaks the recipe and reviews their version rather than the original recipe and they are right. So I followed the recipe exactly and it is absolutely delicious. I will critique it though. Ginger was a little too strong especially paired with the nutmeg it truly over powered the cinnamon taste. It definitely came out liquid-y however I found when you let it cool for about 45 mins the liquid becomes less runny. I used a Pillsbury pie crust. Phenomenal. I did set up the pie crust and the sugar mixture first then sliced the apples up and mix together to avoid letting the apple pie filling become to watery. Didn’t really change anything. But the pie is truly delicious without adding or subtracting any ingredients.
You should use milk, not egg white to brush on the pie crust. Pie crust edges do not need to be covered with foil until the end, if they’re browning too quickly. Time given is not long enough to cook the filling. It needs twice as long as stated here. It also needs a higher starting temperature. It should be baked at 425 degrees for the first 20 minutes then turned down to 375 degrees to bake for a further 40 minutes or so. Also, I used Bramley apples and it came out a bit tart so I’d increase the sugar and also the flour and it is liquidy.
Lovely recipe. For those who had issues with soupy pie or apples that did not cook up, try making sure that you are using a baking type apple as opposed to a "snack variety." They are not successfully exchanged.
Is there an egg substitute we can use for the egg whites? Also, if we use heaping tablespoons of flour, it will prevent the filling from being too watery right? Just want to confirm.
I have made this pie at least five times and each time I get rave reviews. My grandmother and mother said its the best apple pie they've ever had. I do cook it a little longer to make certain the apples aren't crunchy. Delicious ?? ??
Really yummy, only complaint is that like other people, the pie had soooo much liquid in the bottom. No biggy though, i just poured the liquid out carefully. Next time I would use more flower of cook the apples a bit first. The taste is great though! I used a bit less ginger, just because I was afraid it would be too overpowering, and it turned out good. Will make again.
Mine came out super liquidity and my apples were still crunchy. I have to bake it again. The flavor was okay.