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For an apple pie that is sure to be winner, try this recipe. The crust is so flaky and the filling is sure to please everyone.—Salem Cross Inn, , West Brookfield, Massachusetts
Nutritional Facts 1 piece equals 208 calories, 8 g fat (2 g saturated fat), 30 mg cholesterol, 18 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Deep-Dish Apple Pie in Worldwide Country Tours Country Miler March/April 2008
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Reviewed on Nov. 24, 2011 by GwenandDirk
Great recipe. Love the flavor and only having the top crust reduces the calories too. A nice dessert from an English speaking, over 50 reviewer. :)
Reviewed on Nov. 21, 2011 by Miss Arlene
I always read reviews to see if the recipe worked out well as written, and if it was tasty. None of the reviews had baked it & were able to give a review. I don't have a lote of time for reading these, so would really like to see our cooks make it first - then express your opinion.
Reviewed on Nov. 21, 2011 by jrox
I did not make this yet, but it sounds like the same recipe my 91 year old Sicilian aunt makes all the time. She puts it in 13 x 9 pan and calls them apple squares and everyone loves them.
Reviewed on Nov. 20, 2011 by mrsgreinke
To moe731 - try Granny Smith apples (green apples), they are tart and not too juicy so they hold up well in baked goods. Also, Gala, Braeburn and Fuji apples work well in pies or crisps. MacIntosh and Red/Golden Delicious apples have high water content and tend to become too soft and/or mushy when baked. This deep dish apple recipe sounds like a good basic apple pie, the only difference is that it is baked in a 9x13" pan instead of a pie pan. Doing it this way is good if you have a large number of guests.
Reviewed on Nov. 18, 2011 by DiDen
This recipes sounds great. To say that a pie can only be made in a round pie tin is very narrow minded! Why is was important to say this is made by a beginning cook from a foreign country is an absolutely unnecessary cruel comment. (uwsav_waya) I hope to enjoy this recipe!
Reviewed on Nov. 18, 2011 by moe731
I am definately going to try this pie in a 13x9 pan. I have a lot of family to feed. Which type of apples work best in pies?
Reviewed on Nov. 18, 2011 by djanus
I cannot rate this recipe because I have not made it yet but i cannot ignore the review written by uwasv--I can only say that her recipe box must be very limited. She sounds like she has no imagination as far as being in the kitchen. Round pies only and no other--I am sure that thinking probably extends to all her cooking. Boring.
Reviewed on Nov. 18, 2011 by claudee
Have not made yet,but certainly will.Know will be wonderful,& would like to say lard crust rude person,please do not lump all over 50s in same stuck up place u seem to be in. Some of us do have open minds& not afraid to try something new.
Reviewed on Nov. 18, 2011 by billysmom0
Haven't tried this one yet, but will real soon. It sounds great!!!. I once started making a pie and forgot that I had loaned pie pans to the church for some event, so made it in my cassarole dish, and it still tasted the same. ;-) Thanks for this recipe.
Reviewed on Nov. 17, 2011 by SusanneM
I wonder how this would be with pears???
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