I tried this as an experiment at Thanksgiving -- we had several other pies and desserts, so I figured that if it was a flop there were plenty of other choices. It turned out to be excellent and a very popular choice on our dessert table. It was given a solid thumbs up by everyone who tried it. It will now join the usual choices (pumpkin, pecan, blackberry-blueberry one crust pie, pumpkin roll). It was such an easy way to make a freshly-baked apple pie on Thanksgiving morning before the turkey goes into the oven.
I tossed the very thinly sliced, but unpeeled Gala apples with 2 tablespoons of AP flour, as Chef John suggested as an option. I also used the maximum amount of apples. This was the sum total of the tinkering I did with the recipe. My daughter and I share the Thanksgiving cooking, and she very carefully tucked away the caramel-sauce splattered recipe print out for next year. It's a real keeper!
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I tried this as an experiment at Thanksgiving -- we had several other pies and desserts, so I...