I made this exactly as the recipe calls for, except with a whole top crust rather than lattice. Because I didn't use a lattice top crust, I poured most of the mixture over the apples prior to putting the top crust on. I also ended up doubling the mixture and using about 3/4 of the second batch just because I'd let the first batch simmer (and therefore thicken) too long and I was afraid I didn't have enough. I cut large vents in my top crust and then poured more of the sugar mixture into them. I also glazed the pie with a thick layer of the sugar mmixture. This was my first time making apple pie, so when I saw all the juice coming off from the apples, I actually took the pie out and poured off the juice. This may have helped me avoid a runny pie, though, because it set just fine. The thick glaze over the top crust turned into a sort of praline and prevented my crust from burning as well. I took this to my boyfriend's fire station while he was working and they RAVED over it. "Best dessert I have ever had", "Best apple pie I have ever tasted and I KNOW apple pie", "Phenomenal"... the praise went on. Not one of them, including my boyfriend who is a very good cook himself and is known for noticing subtle flavors or lack of, ever mentioned missing the cinnamon or nutmeg flavor that often is included in other apple pie recipes. They're just not needed. This pie recipe is amazing as is, I assure you.
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I made this exactly as the recipe calls for, except with a whole top crust rather than...