I made it as is with measurements indicated of cinnamon and nutmeg thinking it was way too much before reading others comments. It was too strong however it does not completely ruin it. You can tone it down with ice cream. It also does not take 8 apples! I used 5 galas and that was plenty!

By Holly on January 05, 2013

I made this recipe and there is WAY too much nutmeg, it called for 1TBSP and it was so much it tastes like soap. Be careful and make sure you don't use that much! Also it was really watery not enough flour to soak up all of the moisture.

By Jennifer Thompson on December 27, 2012

I see that they took my review down but I just wanted to warn everyone that the nutmeg is WAY TOO MUCH and the pie will be awful if you use 1 tablespoon. use 1/2 teaspon....and I could not get all those apples into my pie so don't over buy and process.

By John on November 18, 2012

Loved this pie was just what I was looking for sweet and juicy this is the bomb!!

By Anonymous on October 11, 2012

I had this pie over at a friends house. She used a already made pie crust. Idk if she changed the amounts of cin or nut. but it was great!!! I loved it!!

By Anonymous on October 09, 2012

I want to make a cherry pie, and bake it in a cookie sheet. How long do i bake it for....do i grease the cookie sheet..thank you for any help you can give me....brenda

By Brenda Rowley on March 14, 2012

I've made some apple pies in my time but this is the very first one that I now make and freeze them. I freeze them uncooked and bake them frozen. I just add 25 minutes to the cooking time. Everybody loves my pies and I just say thank you Paula. The best pie I've ever made and my family and friends thank you.

By Cathy on March 11, 2012

My family LOVES cinnamon so I use the whole tablespoon and if it's holiday time I use freshly ground cinnamon. I do cut back a little bit on the nutmeg and Paula, you MUST try tossing your apples with a tiny bit, like a tablespoon of LEMONCELLO liquer. I toss my apples in the liquer and the spices and flour before piling into the crust. It is to die for. I use a lot of apples in mine too and pile them up real high..they shrink down as they cook and I find it makes a pie that's just gorgeous. I did not need to cut back on Paula's amount of apples at all. This recipe is fantastic. Just do try the lemoncello...you'll love it!

By Ruth on December 19, 2011

Overall, this is a good recipe but you need to make a few modifications. I made this pie twice this weekend and here are my adjustments: 1 tsp. cinnamon (NOT 1 Tablespoon), 1/2 tsp. nutmeg (NOT 1 Tablespoon). Use 5 1/2 apples (NOT 8 as that many will hardly fit into a pie shell and definitely will NOT cook through) and use 2 or 3 Granny Smith and 2 or 3 Braeburn apples. I found that the ideal baking time at 400 degrees is 52 minutes. This will give you a pie with a bit darker color (not burned-looking, just darker than those icky apple pies you see in the store) and all the apples will be cooked through perfectly. I made this for Thanksgiving and even the pickiest eaters went back for seconds and said it was the best apple pie they'd ever had. Will definitely make this one again but definitely with these modifications.

By merlynthecat on November 27, 2011

Paula, I have a question. When I bake an apple pie it always comes out watery. What can I do to prevent watery apple pie? I do put a couple of tablespoons of flour. Should I try using some cornstarch? Thank you, Tammy

By Tammy Sheppard on November 21, 2011

I love your recipes and I also love to watch your cooking shows

By Brenda Franklin on November 19, 2011

i love you sooooooooooooo much laura deen you are my favorite cook !!!!! i just love and i love and adooooooore youre recipes !!!! i love youuuuuuuuuuuuuu <3

By sabrina on November 18, 2011

Some of the reviews scared me but i gave it a try anyway and.....With much LESS NUTMEG and ONLY 1 cup of sugar...this was the BEST Apple pie I ever had!! I used a ready made frozen pie crust and whatever apples I had....golden delish and macintosh. This is a great recipe. Def think Tbsp of nutmeg is a mistake.

By Lisa Rodriguez on November 15, 2011

THIS Is An Apple Pie! and thanks to all the reviewer comments, slightly adjusted (applesauce to thicken a bit, one TEASPOON each nutmeg and cinnamon) Used Splenda and cheated somewhat by using store-bought pie crust. Way too many apple slices even tho I used a deepdish pie pan - weight-wise should be approx 2 3/4 to 3 pounds apples total; will bake leftover slices and cut back on spice mixture for apples next time. This pie is extremely delicious and homemade tasting. It is all about the apples - not sugar, not sauce, not crust, as so many apple pies are. A real winner and more than worth the work (next time maybe I'll break down and make my own crust the night b4 or maybe not) Enjoy! >^..^<

By Becky on November 11, 2011

what do you mean by 1/2-1/4 cups of ice cold water

By jessica cruz on July 18, 2011

ANY RECEPI IST SO GOOD, ONES OF MY FAVORITES APPLE PIE.

By gloria on May 04, 2011

I have used this recipe 6 times now the amount of cinnamon is perfect for my family and friends. I did try it with the nutmeg twice and it just ruined the taste of the pie. I now make it with all the ingridents except i totally eliminate the nutmeg. I used this recipe when I took my first apple pie to my boyfriends mom's house for Sunday dinner. Everyone there loved it i was even told that it tasted like his dads mom apple pie. If it is too runny for you add another tablespoon or two of flour that is your thicking agent in the recipe the more you add the thicker your end result will be. I have been told that you can use allspice instead of the nutmeg i have yet to try it i am afraid to detour from my way.

By Janice on March 26, 2011

I just made this pie and i cut the cinnamon and nutmeg to 1 tsp each. the raw ingredients tasted really good and The pie is a bit tall in the center but honestly i love that , because its an apple pie and when i eat this with some whipped cream on top i want to taste apples, not crust. All in all its a great recipe and very very simple.

By Carolyn on March 20, 2011

you have some awesome recipes easy to make, especially your desserts

By carmen nieves on January 23, 2011

Nutmeg all but ruined this pie and the cinnamon seems to be a heavy dose also. My husband and I love Paula's recipes, but this one will not be made again! If you think this pie is great, you haven't had a good apple pie!

By RI Mom on January 17, 2011