I made this the other day with some variations suggested by reviewers such as less sugar, less butter, less water, more crust, and use an 8x8 pan. The taste was good but next time I will put half the crust mixture on the bottom because I kept having to increase the baking time when the crust still looked raw after 45 minutes. When I make it again, I will try different apples, decrease the sugar even more, keep the amount of butter the same as in the recipe, and add apple juice or apple cider instead of water. I think the liquid is important for steam-cooking the crust.
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I made this the other day with some variations suggested by reviewers such as less sugar, less...