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It's tasty however the granny smith apples plus the lemon juice made a wee bit too tart! Will definitely modify!

If you're looking for a great lemon apple pie, this is the recipe for you! Everything about this recipe was great except for the lemon. It ruined the pie. It had to be thrown out. The texture and look was excellent though.

I made two of these pies today. They were very pretty. However, the combination of sour apples and sour lemon juice led to my kids rejecting the pie outright. They love pie, but wouldn't eat more than a couple of bites of this one. I actually twashed the other pie down the disposal.

There was one blessing with this pie: My mother-in-law is a lovely woman who currently can't taste anything because of chemo. She was able to taste this pie! (although even she didn't finish her piece).

I made this recipe tonight. I feel it was headed in the right direction, but it would've been much better with half the amount of apples, half the amount of lemon and double the amount of flour. It came out watery and super sour in some areas... With some minor revisions, it has the potential to be very good though.

It's a great recipe... but the amout of apples seems a bit much, especially if you're using larger Granny Smith's. What I've found is 4 - 4.5 lbs of apples are more than enough,
As far as someone saying that there is usually a large gap between the top of the pie and the apples once they cook down, that's absolutely correct. The only way to correct that is to saute the apples with butter first to get some of the moisture out.. then cool, and then put together with ingredients for the pie..

Just made this recipe and it was awesome. Beautiful crust, plenty of apples. I did of course changed a few things. Smith apples are great but too sour with that much lemon juice and rind. So I halfed the apples and added pears. Pears sweeten it up without addind in more sugar and makes it less tart. I also cut some of the sugar an added some of my homemade caramel sauce...booyaa!! I also added a little flour to the apple mixture which aids in thickening the pie so it stands up better. ****STAR

WAY WAY WAY TO MUCH LEMON!! Martha you should have put an amount of how much lemon to use and the number of apples made enough for 2 pies SHAME ON YOU MARTHA!

this is the greatest recipe but I used gala apples and substituted sugar with Organic Blue Agave, turned out fabulous! I have orders from my neighbours.

Made this pie but did a couple of alterations to the filling. Check out my blog for some comments and pictures.

http://loveandpastry.blogspot.com/2011/06/old-fashion-apple-pie.html

Too much lemon!

If it weren't for the excess in lemon it would be perfect.

I would use a fraction of both the juice and zest of one lemon. But overall, two thumbs up!
I will use this recipe again (minus half the lemon)

:)

I love this recipe and have received many compliments; however, I have an issue where a void exists between the apples and the crust. The apples cook down and the crust does not, and I have roughly a 1.5 inch gap between the apple filling and the crust.

Any ideas what I may be doing wrong?

The best apple pie recipe ever. My husband always requests this instead of cake for his birthday and father's day. It's delish. I like the tartness that the granny smiths and the lemon add, but you can definitely taste the lemon, so if that isn't appealing to you, skip that part. It's a great recipe.

What size pie plate are you supposed to use with this recipe? For sizing when rolling, it says to roll it out slightly larger than an 11 inch plate. But, does that mean to use an 11 in pie plate? That seems pretty big and I only have 9 inch pie plates. Thoughts??

Best apple pie that i have ever baked.
The amount of spice was just right and the pastry was tender and very flakey.
Thanks Martha for a fabulous recipe.

This pie was great! An instant favorite! it was so easy to make, I was shocked! I used less lemon and had it in the oven for an hour.

This pie was too lemony for me and not sweet enough. Next time I will add less lemon. Also, leave the apples in big pieces or they will turn to applesauce when baked.

I made a vegan version of this pie (including the crust). I used soy "butter" and ditched the egg for a soy butter/soy milk wash. It came out perfectly and I think I surprised my fiance by how yummy it was. I wish I could post a picture!

This pie is my husband favorite for this holidays, a little slice of heaven.

I made this pie just as the recipe directs and everyone commented how delicious it was. I'm definately going to make this my standard apple pie recipe without changing a thing.

I made this pie both with the lemon zest and without. All three of my family members did NOT like the lemon zest in this pie. Loved it without. I used medium sized apples and it made a very nice sized pie. I used 8-9 apples.

The smaller Granny Smiths that come in bags are generally not very flavorful. You're better off with the larger size apples. Twelve may seem like a lot, but the apples will mound high in the pan, then soften and flatten during cooking. Expect the finished pie to be much "shorter" than the pre-baked pie. Hope that helps!

what size granny smith apples? Small like the ones that come in bags at the grocery store or large like the ones sold individually at the grocery store? And, sliced how thick - some of your recipes say 1/4", others say 1."

Could you please make the print in these boxes-i.e., tags a little larger for the visually impaired. My zoomtext software doesn't work when it comes to reading on the internet