Comments on: The Best Apple Pie (now with videos)

By: amanda

amanda — Tue, 07 May 2013 00:01:30 +0000

dear zoe,
i wanted to know how are your ingredient measurements for the pie crust as shown in the video? ’cause i was wondering how you incorporated vodka into it n there was no egg or vinegar used:p
thanks

By: zoe

zoe — Thu, 22 Nov 2012 21:45:40 +0000

Hi Sandra,

Brown sugar tends to clump, so you may want to use white sugar instead.

Thanks, Zoë

By: Sandra N Jorge Castellanos

Sandra N Jorge Castellanos — Thu, 22 Nov 2012 10:19:23 +0000

instead of the Turbinado sugar for the crust can i just use brown sugar?

By: Jeanne E

Jeanne E — Thu, 15 Nov 2012 01:03:31 +0000

Beautiful pie and tutorial! Thanks for sharing.

By: Martha Eversbusch

Martha Eversbusch — Sat, 03 Mar 2012 02:44:15 +0000

The pie I made yesterday was so good that my sons asked for another today. i prepared the dough for 3 more and put them in the freezer.
Thank you. We live in Mexico and the Mexican apples are also very juicy.

By: Craig Neal

Craig Neal — Fri, 17 Feb 2012 13:46:08 +0000

well Kiddo…having eaten untold number of your pies, the Apple is my favorite.

By: Ilene

Ilene — Tue, 24 Jan 2012 01:23:36 +0000

I once had a creme brûlée pie that was delicious.

By: Kathe

Kathe — Sat, 21 Jan 2012 08:41:43 +0000

Oh Zoe. How have I missed your blog? I have your 5 min a day bread book that quickly has become favored reading.

The title of the Best Apple Pie with your name caught my eye and I zoomed in for the recipe. Both parts of my apple pie win raves but I always look for improvements or variety. Your photos are wonderful.

I usually cut down the sugar, add a bit more thickener, then toss in 3 – 4 Tbs of yummy Buttershots or a very almondy Amontillado sherry to the filling. I’ve been meaning to retry the lard used in my youth and will try it in your crust. It looks great.

I would love to get the recipe that Louise (Oct 18,2011, # 33) described as “fabulous nutty whole wheat pie crust that is dying for this filling”. I agree, it sounds like a perfect pairing. Do you think it’s possible?

Thank you for a great blog, fabulous recipes and keeping temptation at my door.

By: Judy

Judy — Fri, 02 Dec 2011 13:50:17 +0000

Is it better to mix pie dough this way than with a food processor? I just tried Crisco for the first time. Their recipe called for 4TBSP ice water, but my dough came together in 3TBSP. The dough, however, kept cracking when I tried to roll it out.

I don’t know if it’s not enough water or the food processor. When I saw it coming together, I mixed a bit more in the food processor instead of adding more water, till it came into a ball.

Thanks so much.

Judy

By: Judy

Judy — Fri, 25 Nov 2011 18:00:53 +0000

Thanks Zoe! I think I am following too many blogs. I missed this post, and could have really used it when making my cranberry cherry pie (which my hubby of 21 years today said was the best cherry pie he can remember). I can’t use lard, the pie must be parve… I used Mark Bitman’s recipe and use Fleischman’s unsalted margarine. Will try Crisco next time.

The bakers on the FB Artisan Bread Bakers page talk about how bread baking and pie making are just opposites. Pie making makes us nervous!

But you have the talent to do both well! awesome! I printed off your wonderful step by step. Is that a chilled granite piece that you use?