I know pies (baking is my forte), but I guess I managed to foul up on the sauce. The directions on the sauce aren't clear as to what temperature setting and how long to cook it. I added the flour to the melted butter on a medium setting. I kept stirring and waiting for this to become paste-y, like a roux. After several minutes I thought to myself, ' Gee, I don't want to brown the butter. Better add the water and sugars now.' After adding the water and sugar, I turned up the heat to medium high to bring it to a boil. By the time it was STARTING to bubble, it had become a thick, gooey mass the texture and appearance of thick applesauce with molasses. I'm not good with candy making, so I thought, ' Ok, if I bring back it down to a simmer like the directions say, maybe it'll thin out.' WRONG! Despite my doubts, I poured this thick sauce on top of the lattice crust. I was giggling to myself as I realized I wouldn't have a problem with the sauce 'running over the edges'. It barely penetrated the upper layer of apples by the time it had finished baking. I really wanted to give this pie a 5 star rating like everyone else. I probably cooked the sauce too long. I'm not going to give up though. I used my own recipe for pie crust and I used 2 granny smiths, 2 braeburn, and 2 golden delicious. It was a beautiful blend of flavors. They were coated with a heaping tsp. of Apple Pie spice. I really wished I had also coated them with flour because there was very little sauce in the pie :/ I ma
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I know pies (baking is my forte), but I guess I managed to foul up on the sauce. The...