Comments on: Homemade Apple Pie Recipe

By: ggirl

ggirl — Sun, 23 Oct 2011 20:54:21 +0000

Tips on cutting time-use apple corer slicer from bed bath and beyond $20 and well worth the time it saves. My apples were cut up for 3 pies in 5 minutes!

By: Jenn M.

Jenn M. — Sat, 02 Oct 2010 14:43:26 +0000

awww…what a good guy! Great job. I have some apples we picked that are getting a bit less crisp. Time to bake them up!

By: Jim

Jim — Tue, 16 Mar 2010 21:06:42 +0000

It’ll stop them from drying out as quickly and burning, so while the inside cooks a little the outside is kept cooler by deflecting the heat. Near the end, you remove the foil so it can get nice and crusty without burning.

By: Kat

Kat — Tue, 16 Mar 2010 18:03:39 +0000

Like everyone’s already said — what a thoughtful thing to do! But I was wondering, what does it mean to cover the edges in foil??

By: olivia

olivia — Sat, 12 Dec 2009 17:56:25 +0000

this recipe is great it is the one i always use! when my daughter came home from her first year of college, this is what we made for her

By: sarah

sarah — Thu, 05 Nov 2009 15:41:10 +0000

Maybe American Pie?????haha

By: Sandra

Sandra — Fri, 25 Sep 2009 04:07:27 +0000

We went out yesterday and picked a bunch of apples at Moscow Mountain. So, I decided to make a pie, and we’ll see how it turns out. It’s in the oven, and we can’t wait. I’ll let you know how it turns out.

By: Patrick

Patrick — Fri, 04 Sep 2009 16:28:53 +0000

Really great recipe. I love apple pie, but the crust tends to be high in fat because of all the butter. I would still rather have it with butter instead of a trans fat like shortening.

By: Tim

Tim — Thu, 03 Sep 2009 19:34:03 +0000

that damn movie put me off to apple pie…i simply can’t look at one in the same way anymore

By: Kevin@OutOfYourRut

Kevin@OutOfYourRut — Thu, 03 Sep 2009 13:45:06 +0000

Taking a cue from bakeries, I started making apple pies thicker, by using more apples. If the recipe calls for six apples, I’ll use nine or ten, so the filling is really deep. The other ingredients are adjusted accordingly, and the pie top needs to be a little bit bigger.

The extra filling seems to work well with ice cream–maybe it’s the cinnamon? But the depth of the pie, or of the filling, helps to make a really great pie.

By: Jim

Jim — Thu, 03 Sep 2009 12:37:15 +0000

Haha, I would’ve had you said please.

By: DDFD at DaddyCooksQuick

DDFD at DaddyCooksQuick — Thu, 03 Sep 2009 11:13:43 +0000

Nice post, pics, and recipe. I can almost smell it!

By: eric

eric — Thu, 03 Sep 2009 07:04:46 +0000

Now make me one

By: recipe cooker

recipe cooker — Thu, 03 Sep 2009 06:46:52 +0000

it look amazing. I’m secure your wife had a grate first day.

By: zapeta

zapeta — Wed, 02 Sep 2009 23:49:53 +0000

Yum, looks good!