79 Reviews of Kentucky Apple Festival Apple Pie

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.

From: wifemomflorist

On Dec 2, 2006

This pie crust is so easy to handle, no tearing or sticking, and it was just as tender & flaky as claimed. What a pleasant surprise! For new cooks, Granny Smith apples are a favorite for many pie bakers. They can be tempramental, however. I've found that the large Grannys usually have the best flavor for pies, and I use 3 of them. They usually need to be very thinly sliced because often they will not cook down well. That's disappointing unless you like crunchy apples in your pie!! Sometimes the smaller Grannys can be bitter, too. You need to sample them before using. I have come to prefer golden delicious, because they tend to produce a more consistently tender apple pie and they are good in pie even if not a favorite eating apple! With goldens you may want to add 1/4 tsp salt to the filling to give it a richer or deeper flavor. Also I cover the edges of the pie w/foil and bake at 350 for an hour, take off the foil and bake 5 more min. This pie is much more pleasant to make than most apple pies, and it is really good. Thanks!

From: ellie_

On Oct 14, 2002

Delicious pie recipe. My ds and I had fun making this pie. The directions were excellent and easy for both of us to follow together, however I followed one of the other reviewers suggestions of lowering the oven temp. to 350 after 15 minutes--cooking the pie for a total of 60 minutes.

From: Libby Sproat

On Dec 10, 2002

I also added a bit of cloves and nutmeg to the apple mixture, just because I like those spices, and it tasted great. I also brushed egg over the top of the crust before I cooked it to give it an old-fashioned dark and shiny look. Tasted very yummy, especially with vanilla ice cream.

From: bikelap9

On Oct 22, 2005

This is the BEST apple pie recipe. I always have trouble with crusts but not with this one. The crust recipe I will use for all crusts. I used about 1/2 cup of Splenda instead of sugar and added golden raisins and it was fabulous!! I also put foil around the crust edges for the first 15 minutes on the high temp, then removed them for the remaining baking time and it came out exceptional! Thanks for the wonderful recipe!!

From: Chef #352005

On Aug 14, 2007

I made this for the first time for our annual 4-H fair as an adult entry. This was only the second time I have ever made an apple pie, and the first time for this recipe. I took a first place! Unfortunately, it only made one pie, so I didn't get to taste it. I will be making this again real soon, so that my DH and I can enjoy, also. Thank you for the recipe

From: Mountain Gal

On Oct 17, 2002

After making many creative apple pies my husband asked if I could make an old fashioned basic apple pie. This was the delicious recipe I used. The apples came out crisp and the pie was delicious. I did reduce the amount of sugar as I mixed pears and apples into the pie since both fruits were falling off the tree. The crust came out well and was easy to make. Highly recommend.

From: stubbiesfur

On May 21, 2002

This was a pretty "Incredulous" tasting pie. You might want to try it with some lemon zest and a light egg wash and sprinkel of sugar. I also added two table spoons roses lime juice. Scrumptious!

From: -Sylvie-

On Aug 2, 2006

A brilliant apple pie. I used Bramley cooking apples instead of the Granny Smith and as they were very big I used only five. I wasn't sure what size pie tin to use, so I lined, filled and covered a 8 inch one and still had enough apples and pastry left to make a mini pie. I was a little confused as it states 1/3 cup butter in the ingredient list and the 1/2 cup butter in the instructions, so I went with 1/2 cup which made a lovely rich pastry. When there were fifteen minutes left to bake I topped the crust with a few knobs of butter and sprinkled somefine caster sugar on top. Yummy.