This is the best apple pie I have ever had. I used only honeycrisps, so the sweetness was perfect. Perfect dessert for Fall. A la mode with cinnamon or ginger ice cream... yummy!!!
kaelak Posted: 10/29/10
yeemelis Posted: 10/01/11
The cider reduction really gives this pie an "applely" taste. I made sure to reduce down the cider to a half of a cup, but was still fearful to put all of the liquid in because I didn't want the crust to end up soggy. However, I added the majority of the liquid and it gelled up nicely. Next time I'll add it all. Even my grandma, who makes the best apple pies ever, loved it!
kristinyamamoto Posted: 09/18/11
great topped with turbinado sugar I've made this quite a few times and to get a good gel setting in the pie you REALLY need to make sure that cider cooks down or it is just too wet. I cheat and use prepared pie crust since the best part of this pie really is the cider
LSpinnato Posted: 11/12/11
With modifications, this has become our go-to recipe for apple pie. Since no one in my family really likes pumpkin, we don't keep pumpkin-pie spice on hand. I substitute 1/2 tsp. cinnamon, plus 1/4 tsp. each of nutmeg, ginger and 5-spice powder. Also, I was rather underwhelmed with the crust and have been using Pillsbury crusts instead. Apple juice is an acceptable substitute for the cider (although the cider is better), and I have replaced the sugar with Splenda, except for the sugar that goes on top (Splenda doesn't brown properly). I also tend to use Granny Smith apples. I'd love to see the nutritional analysis of my revised recipe.
cdarlington Posted: 11/04/12
This is a very tasty pie. It had a great texture, and the filling was just right with consistency. The crust was one of the best I have made so far using Cooking Light. Similar to another reviewer, it definitely has an "appley" taste, which is very yummy. I used a mandoline to make the apple slices uniform, and I used cinnamon instead of the pumpkin pie spice.
Semiresponsive Posted: 11/05/12
This pie (presented next to another Souther Living pie) earned me a marriage proposal, so I'd say it was a hit. I followed the filling recipe exactly but cheated for time (and because there's nothing I dislike doing in the kitchen nearly as much as making pie crust) by buying refrigerated pie crust. Everything about this pie was just lovely.