This recipe was fantastic! We picked wine sap apples today and I used them in the pie! However, I somewhat changed a lot! First, I added a bit of nutmeg, allspice, and clove to the apples, and I added all the sugar at once--which I do NOT recommend doing and I won't do this again. The reason being that I found that adding the sugar and cinnamon made the apples start releasing all their juice. I had all the apples in a bowl and they stayed mostly dry for a while until I added the sugar and then a puddle of juice collected on the bottom. Either add the sugar on top, or do it right before adding it to the pan. Also, I used pie crust made with cold vodka and water. The vodka adds moisture but the ethanol inhibits gluten formation. Then instead of a third pastry dough on top, I swapped it for a pecan brown sugar crumb (recipe here http://www.epicurious.com/recipes/food/views/Cranberry-Apple-Crumble-Pie-355964) and it turned out amazing!!! Except, make sure (and maybe this was because I used a 12-inch skillet) to cook the pie longer. I took it out and realized the middle layer was not near done. I'd say add 10-15 minutes. That also could have been due to the puddle of juice that collected on the bottom. Can't say for sure. Other than that it was super tasty!!!
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This recipe was fantastic! We picked wine sap apples today and I used them in the pie!...