Apple Pie

Try pre heating the oven with an iron skillet turned upside down and then, bake the pie on the inverted skillet. The result will be a crisp under crust because of the direct heat. Nice recipe

Use apples that hold their shape when cooked. Peel and cut into thick slices. Melt some butter in pan on medium heat. Add apples. Increase heat and sprinkle sugar over. Shake pan. Aim is to have apples coated in butter/sugar mixture. Allow some of excess moisture to steam off. Take off heat while still firm in centre but slightly caramelised. Cool and use as filling with or without spices. As a change I sometimes use a little orange zest.

I tried cooling the pie on my windowsill and a hobo stole it.

I am not the biggest fan of apple pie...until now. I used a combination of Honey Crisp and Granny Smith apples, 3:2, because I like tart apples. I'd make it 3:3 next time. The apples were not overcooked; they stayed slightly crispy. I also added a bit of nutmeg to the filling and used an all butter crust. I served it with ice cream and homemade caramel sauce. Seriously unbelievable. Filling was not runny at all. Best pie I've ever eaten, and my family couldn't eat enough of it.

Y'see, I prefer firmer, crisper fruit in my apple pie. I don't like it all when the filling is pre cooked. To each his own.

If you are going to make a pie, it is worthwhile to find Rhode Island Greenings, Northern Spys, or Twenty-ounce pippins. I use my home-made leaf lard and butter for the crust; I do not over-spice or over-sweeten the apples. If one were so unfortunate as to have sweet (I'm SO sick of sweet apples) apples, use very little sugar and lemon juice. Tarter apples make much better pies.

Ditto. My mother, who was famous for her pies, always used raw apples, as do I. One of MY pet peeves is undercooked crust. Cut the apples into thinner slices if they aren't getting cooked enough. BTW, I like the recipe from the always-reliable "Joy of Cooking."

If you like full-bodied apples and don't like the idea of precooking the filling, macerate the fruit (apple, peach or pear) slices in the sugar called for. In 15 minutes, pour off the juice. For every cup of juice, add 1 tbsp. cornstarch or 2 tbsp. flour. Finish and bake as directed.

If you can find them, use named "red" apples--Paula Red, Ida Red, Cindy Red--or Cortlands. They're my favorites. I also like to mix apples--jonamac or jonagold, yellow delicious.

Alarm bells over cooking the filling. Most likely you will end up with mush. Macerate the fruit. Slice it thinner. I’m a professional chef/baker with 35 years in the kitchen. Be careful before you cook those apples.

The filling is also delicious using a good syrupy Balsamic vinegar and has a flavor no one can place. If you don't have a good Balsamic, reduce what you do have in a small saucepan for a few minutes. I only arrived at Sam Sifton's technique after a lifetime of baking pies. Too bad I didn't see this recipe 40 years ago. If you want crunchy and mushy in the same pie, cut the apples into thin and thick pieces.

my favorite apple pie recipe. i use a bit of lemon juice instead of vinegar, mix turbinado with the white sugar, and make sure that the apples don't get at all mushy (only a few minutes cooking in a skillet) before putting them in the pie bottom. i also use a lattice top.

a cooking mentor of mine said that the pie won't fall apart on slicing if it is left to rest for a day.

When I read this recipe I thought I might finally like apple pie - I don't like it when the apples aren't cooked. This recipe is it - I like apple pie now! When I make it again I'll add a 6th apple - I did make it with 5 large honey crisp but I would have liked a bit more filling.

You cooked the apples too long. I always precook the apples but only until they just begin to soften.

Wow, different strokes I guess. I really do prefer it when the apples aren't cooked to death and turn to mush. I recommend the Alton Brown recipe.