Comments on: apple pie

By: Naiya

Naiya — Tue, 07 Feb 2012 05:41:49 +0000

Apple pie is one of the most tempting desserts that is quite popular across the globe.

By: Luana

Luana — Mon, 06 Feb 2012 14:56:16 +0000

I made the pie yesterday, it was Ok…but the comment “I’d jack up the spices a bit next time, certainly doubling them and cut back on the lemon, which had a very pronounced flavor.” made me literally ‘jack up’ the spices to double it and it was definitely too much (at least for my taste)…

By: Kathy

Kathy — Mon, 02 Jan 2012 04:53:44 +0000

Hi Deb,
Wonderful site. I searched everywhere for a recipe for a “French Apple” pie which, to us, is an apple pie with raisins and a vanilla glaze on top. I found recipes that are called French Apple but have a crumb topping and not the French Apple pie we used to buy. Do you have any knowledge of this type of pie?
Thank you.
Kathy

By: Cooking School

Cooking School — Mon, 26 Dec 2011 10:24:58 +0000

Wow! This Pie is looking so wonderful and delicious. This recipe is very good for making perfect Apple Pie.

By: Sophie

Sophie — Fri, 25 Nov 2011 19:24:35 +0000

THANK YOU SMITTEN KITCHEN!! As of last week, I had never made a pie. In fact – I was majorly intimidated until I studied your super informative pie tutorials. W/thanksgiving upon us I decided to try to make a practice pie the week before. I made this pie w/the pie crust 102 recipe. I overfilled it (got the birdcage effect pretty bad) and the crust was underworked and rigid – though it looked really good. For thanksgiving I tried again using over a cup of dried cherries in place of one the apples and I was careful not to overfill it. It was perfect, no gap between the filling and the crust – with the most buttery, flakey lattice top ever! My pie was almost gone before anyone even thought to cut the pumpkin – so you know it was good!

By: Adriana

Adriana — Thu, 24 Nov 2011 01:40:36 +0000

Just made this and it turned out great! If you are having issues with the filling being watery, sprinkle the bottom of the pie crust with little bit of breadcrumbs before you fill it. They absorb the liquid and you can’t even tell they are in there.

By: deb

deb — Wed, 23 Nov 2011 14:45:59 +0000

hb — Wait, did you take it out of the pie tin?

By: hb

hb — Wed, 23 Nov 2011 13:33:53 +0000

I made this with all butter pie dough, and I completely failed. The apple gave out too much liquid. When transferring the pie to the wire rack to cool, it fell apart because the bottom of the pie was too wet. Does anybody have any suggestion? Also when are you supposed to move the pie to a wire rack and what is the best way to do that? Thanks!

By: Katy

Katy — Sat, 19 Nov 2011 05:23:35 +0000

One tip for those with a pastry blender: I suggest mixing in both your fats at the same time. For me, the shortening got overmixed, and I still had big pieces of butter.

By: Lesley Barewin

Lesley Barewin — Sat, 05 Nov 2011 00:06:46 +0000

I decided to go with your all butter crust and used the filling recipe for my pie, with your suggestions on uping the spices and less lemon. It would be great to see you post an updated version of this pie but with the all butter crust and an adapted filling recipe. Thanks though! I finally feel less daunted about making pies.