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Comments
mary g.
Superb crust and tasty pie! Followed some of the recommendations: used only 1/2 cup of sugar but upped the cinnamon to 1 tsp. Cooked the apples until almost all liquid had evaporated. Added 1 sliced apple to the cooked apples for extra crunch. Baked in Pirex glass plate - no soggy bottom!
Dara K.
Blind bake the bottom pie shell to avoid a mushy bottom. Half the butter required is enough! If it still looks too soupy add a little cornstarch. After cooking down the apples I added more fresh apples so you get some apple slices actually in the pie.
Gina M.
A bit too soupy.. apples must really be dry. I used 2/3 cup Brown sugar and a bit more cinnamon and the apples were really good. maybe I would cut a bit on the butter next time for a little less heavy. For the crust, I did not have a food processor, but it was good. The crust would be great if doing tourtière! :)
Tracy L.
did not have a food processor so just made the pastry the old fashioned way
Tracy L.
STILL IN THE OVEN. MY HUSBAND IS THE JUDGE. WE SHALL SEE.
KATHERINE L.
Agree with previous reviewers - this pie is WAY too soupy. The filling is delicious, but so liquidy that the bottom pastry was mush. If I try it again, I would make sure that the apples are really dry after pre-cooking them (definitely longer than 10 minutes, and beyond when the Cortland are softened!)
Karen R.
I used 1/2 cup of sugar. Delicious!
Wanda B.
Too much sugar. Made a "soupy" pie
Lucy S.
Turned out delicious!
Taylor H.
Amazing! I used 3 large apples and 6 small ones, and I used more butter but I shouldn't have since it was a tad soupy. I used frozen pie shells and did an egg wash. I added nutmeg too!
Anne M.
Great recipe, can the pie be frozen uncooked?
Margo S.
Perfect! Thank you.
sandra b.
fantastic
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