tag:blogger.com,1999:blog-892093470470997631.post684946298998569777..comments2009-02-03T13:03:55.452-05:00Marthahttp://www.blogger.com/profile/03506070139896300603noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-892093470470997631.post-33269646649285932432009-02-03T13:03:00.000-05:002009-02-03T13:03:00.000-05:00I just made fried apple pies and used Granny Smiths - my fave!Abbyhttp://www.blogger.com/profile/12387869223038293214noreply@blogger.comtag:blogger.com,1999:blog-892093470470997631.post-85597321490632165092009-01-31T08:26:00.000-05:002009-01-31T08:26:00.000-05:00This is pure providence- just the recipe I was looking for on America's Test Kitchen two days ago. I'm gonna make it for Super Bowl.aliastakenhttp://aliastaken.livejournal.com/noreply@blogger.comtag:blogger.com,1999:blog-892093470470997631.post-83696819345886290072009-01-30T13:57:00.000-05:002009-01-30T13:57:00.000-05:00That sounds like a perfectly fine apple pie to me. And I like that you kept the cinnamon on the reserved side- I have had many apples pies that tasted more like cinnamon pies (avoid the one from Costco at all costs). <BR/><BR/>By the way, I don't think any refrigerated crust (other than that French one that costs a fortune) can be passed off as homemade besides the Pillsbury crust; they have a good product there, and glazing it does wonders. <BR/><BR/>PS. You might try a mixture of apples sometime for kicks, it makes for a different texture, with some of the apples staying in nice chunks and others sort of melting down. It's different, but it can be good.CatBoyhttp://www.blogger.com/profile/00069330094429055398noreply@blogger.com