Apple Crisp II

Oh my gosh, this is delicious! I have never had such a delicious apple crisp! I will never search for another recipe! I fixed this for my large, picky family for Thanksgiving. There were no leftovers!:-) Here's what I changed. I made 2 batches. In one, I added 1/4 cup of water rather than 1/2 cup. That was perfect. In the other batch I didn't add any water at all, and it was a little drier than I like. So cut the water in half. Also, I tossed the apples in the cinnamon and sugar mixture, and I added some nutmeg to that mixture. I think that's what made the apples soooo perfect. Lastly, I doubled the crust recipe and put a layer on top and on bottom. Yum!!! I used 6 large Granny Smith's. I won't change a THING about this recipe next time I fix it, which if my family has anything to say about it, will be tomorrow!:-) 11-13-06 I made this again for like the 5th time. It's still good, but I think next time I will try to cut the butter into the crust rather than melt it. My crust is never "crumbly" like I like on a crisp recipe. Still a 5-star no doubt!!!

Excellent recipe and a hallmark of a superb chef, but as usual I had to futz with it. Leave out the water, add 1/4 teaspoon of Nutmeg to the apples, double the crust recipe, add 1 1/2 c. chopped pecans to the crust, and it comes out perfect. Remember to use baking apples (preferably granny smiths) for this, as red delicious will be more sweet and therefore need less sugar. Good vanilla ice cream provides all the moisture you would be missing from the water, and a food processor does wonders for taking the work out of slicing the apples. Now just to find a good butter rum sauce recipe :)

Tasted wonderful. I followed the directions exactly this time, but in the future I will make the following changes: cut the amount of water in half, double the topping and add 1/4 teaspoon of nutmeg. You may need to increase the cooking time as mine was not done in 45 minutes. Great recipe though!