Comments on: apple pie

By: Lesley

Lesley — Sun, 15 Nov 2009 23:05:26 +0000

There is no explanation for the how do the lattice part, beside cutting four slits on the top, this is really frustrating.

By: deb

deb — Thu, 12 Nov 2009 17:45:34 +0000

You can read my take on FPs and KitchenAids over here.

By: lauren

lauren — Thu, 12 Nov 2009 16:49:54 +0000

what type of food processor do you use? any recommendations? thanks!

By: Melissa

Melissa — Fri, 06 Nov 2009 02:09:14 +0000

I made this two nights ago and everything came out spectacular, from the crisp golden brown crust to the first bite…and second and third and fourth. I left out the allspice because it was too late for a market run but everything else in the recipe was included.

By: Hannah

Hannah — Sun, 01 Nov 2009 18:32:24 +0000

In response to Whitney’s question above – the honey crisp apples are your problem. They are firmly in the eating-apple category, and really can’t be used for baking – too much juice! I also wouldn’t choose Mac’s – they have no structural integrity when baked. My favourite baking apples are Gravensteins, Northern Spies, and Cortlands, in a pinch.

By: Whitney

Whitney — Mon, 12 Oct 2009 23:41:37 +0000

Hi:

The pie crusts (all butter) taste great. I had been over-rolling and making them too thin, then ending up with too much left over dough. I also threw a heckuva lot more flour on the work station, and that didn’t seem to be an issue. HOWEVER…the pie was sooooo watery. I kept thinking that I missed an ingredient like corn starch, but it’s not on the recipe. Could it be my apples were too wet? I used half gala and half honey crisp. I welcome your thoughts.

By: Jai

Jai — Sat, 19 Sep 2009 08:44:43 +0000

what is shortening….?

By: WindupBird

WindupBird — Sun, 30 Aug 2009 16:06:50 +0000

Great recipe!! I tried doubling the spices, and found the cinnamon a liiiiitttle heavy (Still yummy though, and some others in my family thought it was fine), so maybe just 1.5tsp for that in the future. I also used all macintosh apples, and will have to remember to cut the pieces a little bigger in the future as the filling pretty much all went to mush, and I prefer to have a few pieces of apple in there. Also I didn’t try the lattice approach. After the pie deflated, it still looked good to me!

Other than that, great great recipe.

By: Carrie

Carrie — Sun, 16 Aug 2009 06:19:23 +0000

I limited the lemon, used a little more than a teaspoon of cinnamon, 1/4 nutmeg, 1/4 allspice, then added 1/4 cardamon. It was very frangrant, which was nicely offset by the baked shredded cheddar on the top. Delicious!

By: Seanna Lea

Seanna Lea — Mon, 16 Mar 2009 07:44:36 +0000

This pie crust worked beautifully for the Shaker Lemon Pie I made a (umm) month ago, even though we were cutting the slices super duper thin in order to save us a couple of calories. So rich!