It may seem unfair for me to judge this pie before it's actually out of the oven, but I can already tell that it's going to be a flop - and it's because of the sauce. I followed the recipe exactly (with the exception of adding just a little cinnamon and nutmeg like others suggested). When I poured the "sauce" over the lattice, it was thick almost like caramel - not at all like liquid. I just turned the over down to 350 (like the recipe said) and the thick stuff is still sitting on top of the crust. If it ends up turning out, I'll be fair and change this rating. I'm not expecting that to happen. BTW, I've made delicious apple pies before and I do know how to cook. Note: I just edited my original review. When I made the comments above, I gave it a one. Now, I would rate it higher. The pie turned out better than I thought. But, I do have to say that I think the sauce is what causes the inconsistency in how the pie turns out for different people. Next time, if my sauce gets that thick, I will mix it up with the apples instead of pouring it all on top. I think that the thickness of the sauce varies depending on how long you let it simmer, etc. I think that the recipe should be altered to specify how long to let the sauce simmer since it might take people different amounts of time to cut up all of the apples.
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It may seem unfair for me to judge this pie before it's actually out of the oven, but I can...