Kentucky Apple Festival Apple Pie

From: groovey blonde

On Oct 25, 2009

My husband said this was the best apple pie he's ever tasted! i cheated and used pilsbury pie crust as i was short on time. for the filling i added an extra T. of cinnamon (2 total), and for the sugar i used 1/2 C. white and 1/4 C. brown. then I did an egg wash on the crust. beautiful, VERY tasty, and not too sweet pie! will be making again, thanks!

From: Bonnie G #2

On Oct 25, 2009

I've never been able to make pies; that said DH has been requesting one for some time, specially since we have such an abundance in our FIVE trees. Decided to try this one and glad I did, the taste is wonderful, tart and still plenty sweet. I used a combo of Granny Smith and pippin apples and it was just what we were looking for. I was thrilled that the crust didn't turn out soggy and there's apples remained crisp. I still have trouble making my crust look descent but guess that's going to take a LOT of practice and more skill than I currently have. Thanks KC we really enjoyed this.

From: Lisa Hayward

On Oct 15, 2001

This is a yummy recipe! I added just a dash of flour to the apple mixture, to keep apple juices a little thicker. I also found the cooking temp to be a little too high. My crust was very dark brown after only about 15 minutes. I reduced the temp to about 350 and it cooked nicely.

From: Laura Ludovici

On Mar 8, 2002

This is the best apple pie I have ever made (and I have been baking apple pies for 25 years!). The crust is outstanding, absolutely delicious when made with real butter. Only change I made is that I used golden delicious apples, which I had, instead of the granny smith. Highly recommended.