I finally made this pie today after eyeing it for the past year. YUM! It's a winner! I made it exactly as the recipe stated except I used apple cider instead of the water in the sauce and turned the heat down to 325 the last 15 minutes. I didn't want the sauce on the crust to get too brown. I turned off the oven and left it in for another half hour because, at that point, the apples were still too crisp for my taste. It looked just like the cover picture when I finally took it out. It is pretty juicy, so it's best to let it cool completely, at least 4-6 hours, before cutting into it. It will still be a little runny, but not too much. I used jonagold apples and the texture was perfect, tender-firm but not crunchy.
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I finally made this pie today after eyeing it for the past year. YUM! It's a winner! I made...