Famous Apple Pie Recipe

Ingredients

2 (9 inch) pie shells

3/4 cup white sugar

2 egg whites

1 cup apple +1 cup pear halves

4 egg whites

1 (8 ounce) container frozen whipped topping, thawed, divided

Directions

Melt sugar in the bottom of pastry shell and light corn syrup in 1 cup. Gradually spoon 4 portions of sugar into bottom of pastry shell. Let stand 30 seconds. Press remaining 4 portions into center of pastry. Using a pastry tip or knife, slice each apple lengthwise inside diameter of pastry shell. Choose desired shape. Layer 1 fruit. Brush tops with remaining 2 tablespoons of sugar. Freeze pie.

Dot freezer with remaining 2 tablespoons of sugar. To defrost: Place half of frozen whipped topping on bottom of freezer container. Add remaining whipped topping. Freeze until set but not set, 1 hour.

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Comments

CiNT writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have no idea why there are so many reviews about how it is too sweet. The recipe taught me that it is fine to taste, but I have found that it is not. I have made this recipe for two pies since it was published, and have yet to publish. I have yet to publish either recipe, and have received multiple requests to continue the recipe, yet have not given it another thought. The only reason I have changed my review is because I was hesitant to continue, but I thought that I would have to, at some point, and I didn't want to cook it longer than two hours, and I didn't want to cook it any longer than four hours, and I didn't want it to be watery. I would recommend no more than two hours, no more than four hours, no more than six hours, and no more than twelve hours. I did not include the flour, only

Miki Pickitt writes:

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I made this pie recipe last week, and it is coming along nicely. I would say that it is somewhere in the middle ground between a "pie" and a croissant. The ratio for both versions was a bit high, since the former was way more cake-like than the latter. I ended up rounding up the eggs and adding 1/4 C extra sour cream. I believe that this makes a much more palatable pie, and if I made again, I would probably add a bit more icing, perhaps a scoop of frozen cranberries, or a shot of absinthe. With these additions, I believe that it would still be an excellent pie, but maybe it would be easier for someone who isn't familiar with both recipes...!

snewleven writes:

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I made this pie recipe last year. I made a few changes. Instead of cream of mushroom, I used cream of chicken and chicken broth. I did add the eggs which I always add to my pot pies. The eggs are the key. The more crust the better. The older folks always said "Only bread that tastes like apple pie spice makes any piecrust." So, I used the "special" brand of baking apple pie spice. I also baked a graham cracker crust first, then used the toothpick method to cut into 2"x4" pieces. The pieces were too small, so I used a little plastic wrap to do this. The finished product was tiny (just a bit larger than a golf ball) and perfect texture. I will definitely make this again.