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A homemade apple pie is definitely a labor of love -- what better reason to make one? If this is your first attempt, don't worry if the crust has a tear or two; the pie will still be juicy and delicious. Pie-making just takes a little patience -- but watching your friends and family enjoy the results makes it all worthwhile.

Source: Everyday Food, November 2006



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How would you rate this recipe?
  • SEWF
    28 NOV, 2010
    Overall, I was disappointed with this recipe. In my opinion, 450 was too hot to start because my pie burned within the first 15 min of baking. I did not, however, put the rack on the lowest setting. Also, the video is not by Allie, but rather with John Barricelli. Finally the list of ingredients at the top does not mention the quarter cup of flour to add to the apples! This was my very first apple pie for Thanksgiving, and I was not happy with the results.
  • ladymcbeath
    26 OCT, 2008
    Learned this from my grandmother. Instead of making bottom crust and top crust, roll the crust into a large square, center it on the pie plate, fill the crust like normal, fold the corners in like a napkin overlapping edges to cover leaving a vent hole in the center. Smooth the crust with your favorite wash, beaten egg or cream. The crust does not leak and the edges do not burn, plus it's a lot faster to put together. Works very well with Marha's Pate Brisee, chilled.
  • adelenne
    13 MAR, 2008
    Mdae this a few times and loved it! Only problem is the juices always flow out during baking even after I cut slits on the top. Any idea how to prevent this?

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