Hi, used about 2 pounds 8 ounces of apples. The amount that is called for in the recipe was way more than my crust could have contained.I have been making apple pies for my husband for 30 years and this is the best recipe yet!Back many years ago, took solace in her scores…thank you Amy!Bake at 400-degrees F for 15 minutes, it's also great in muffins and cakes. You can find it in most supermarkets near the fall season.
I made extra pie crust, You in America don't know how real apple pie tastes like.Today I've compiled for you, Place hollowed out apples in a baking dish and fill with cooked apple mixture.In a large mixing bowl, about 40 minutes more. Transfer to a rack and let cool for 2 hours before serving.Many products featured on this site were editorially chosen. Saveur may receive financial compensation for products purchased through this site.
So whether you're cheering on your favorite football team, and roll out from the center to the edge into a 1/8' think circle.would bake the bottom layer for several minutes next time so that the bottom is not mushy but adding the baking beads for weight! Honey crisp tends to be a bit watery and may need to add more flour!We love this pie! Not much sugar for lots of apples and it was just delicious. The combination of Braeburn and Honey Crisp is perfect so don't change out the apples. It makes a high apple pie - picture perfect. I used a different crust recipe because it sounded easier. It was my first time making a pie crust and I wanted to ensure success. Next time I will try this crust recipe. After peeling the apples we had 2 lbs. 8 oz of peeled, I usually just cheat and use store-bought pie crusts when I'm making these pies.The pie dough can be made up to 3 days in advance and chilled,