The Best All-American Apple Pie

Page 81

Cuisine: North American | Course Type: Pies and Tarts

(2 reviews)

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Recipe Review

Everyone loved this pie except my husband who said it wasn't sweet enough. I loved the idea of baking on the pizza stone in the bottom of the oven. I ended up with one of the best tasting crusts I'd even had. I used her cream cheese dough from page 29. I used Rome apples since they were on sale at our local market and they held up great in the pie. I also liked the way she has you drain the juices from the apples after adding the spices and sugars, then boiling with some butter to make a nice syrupy consistency.

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