This an AMAZING recipe! I have made it half a dozen times now, and think I have come up with the PERFECT pie. Using suggestions from other reviewers, I changed the flour to 1 tbsp., added 2 tbsp cornstarch, 1/8 cup water, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg. I used my mandoline to slice the apples uniformly (much faster that way, too!), and mixed the syrup with the apples. Then I cooked it until the apples started to cook a little. This made the sauce very caramelly, but the moisture from the apples helped to keep it from hardening. I waited until the apple mix cooled, then using a slotted spoon I ladled the apples back into the pie. I could then control the amount of caramel that went into and on top of the pie (and the caramel wouldn't harden too much. I found that if I use 3 1/2 to 4 cups of apples, it seems to be just enough. My favorite to use is Granny Smith. I used the Never Fail Pie Crust II, but I use only @ 1/4 cup water in the crust, otherwise the crust is too hard to work with. I brush the unbaked crust with an egg wash, then add the filling (when cool). I bake the pie in the lower 1/3 of the oven, on a pizza stone as this seems to allow the bottom to cook fully, and keeps the top from getting too brown. The pie sets up beautifully! And smelled sooooo good while baking. My favorite way to make this is to substitute 1 cup of the apples with 1 cup craisins (dried cranberries that I microwave with a little water to reconstitute, then drain the
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This an AMAZING recipe! I have made it half a dozen times now, and think I have come up with...