I absolutely LOVE this pie and so does everyone who has some.
My only problem lies with the crust directions. "A scant 1/4" thick" it says. That's WAY too thick and you physically cannot get 11" out of it at that thickness. I get it down to around 1/8"-3/16" (3-5mm) and it's MUCH better. You don't need a jackhammer to cut through the crust lol
I do have to agree with Dave however-recipes that don't indicate division of ingredient amounts are flawed! I try to follow the good practice of reading the recipe and writing in the margins but I've been caught by this more times than I care to admit!!!
Do you have to use apple cider or could you use apple juice? I have that on hand right now.
Shoot, put 1 cup of sugar in the fillings. The direction should say the sugar is divided or you should just separate the fillings and topping portions.
Hello: This pie looks delicious, I just have one question. Why are you pre-baking the crust when it has to cook with the filling in it?
Delicious - the custard tastes like an apple pie but of course with a totally different texture. I didn't blind bake the crust for quite as long as the recipe called for since the crust was getting too brown. I thought covering the edge with foil was unnecessary. I think I baked my pie for about 30 minutes after filling it.