This apple pie has a pre-cooked apple filling, so you'll never be wondering if the apples are done.
To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.
If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.
To add shine and sparkle to your apple pie, thin 4 tablespoons of golden syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the pastry. You can add granulated sugar or demerara sugar at this time. Return the pie to the oven for 2 to 3 minutes to let the glaze dry and set.
Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.
I will be upfront. I submitted this receipe several years ago. It continues to be my favorite apple pie. I should have suggested some additions and alternatives that I use when I submitted this recipe, so I will now. First, you can substitute the first 1/2 cup of "white" granulated sugar with brown sugar. I also often add spices, such as cinnamon, nutmeg, or ginger. Finally, I usually use orange juice instead of apple juice. - 31 May 2004 (Review from Allrecipes US | Canada)
Great flavor. Had to tweak it just a little. Took the suggestion from other reviewers and added a teaspoon of cinnamon and reduced the amount of sugar to 3/4 cup. My husband thought it was perfectly sweet with the reduced amount of sugar. Also added a tablespoon of lemon juice that I read from another recipe. Personal tip: I found it easier to remove the apples and thicken the syrup and then stir the apples and syrup together. I wanted to be sure that I didn't have any clumps of cornstarch in the bottom. Will definitely make again! Thanks, Darcy. - 21 Sep 2006 (Review from Allrecipes US | Canada)
This pie is really good. I've always made apple pie the traditional way but would fret the whole time it cooked wondering if it was going to be too runny, too tart, etc. Its so much easier making it this way, pretty much fool proof. I added 1 tsp cinnamon and used macs cuz thats what I had. The only tip I have is to cut the apple slices pretty thick so they stay in tact. I think I'll use this recipe from now on. Thanks. - 29 Oct 2006 (Review from Allrecipes US | Canada)