I'm sure this recipe is actually quite good without modification, but out of necessity -- and an essential missing ingredient -- I did make a few changes. Firstly, I used 5 large gala apples rather than 8 granny smiths and added lemon juice (squeezed from half a lemon) for tartness. I also added a half teaspoon of salt and a tablespoon of vanilla to the sauce for balance and taste. In addition, not having shortening to make a top crust with but having an extra bottom crust from my 2-for-1 store-bought pie crust pack, I took the second bottom pie crust, crumbled it with perhaps a fourth cup brown sugar and cinnamon to taste and added this atop the apples (upon which the sauce had already been added). The result was superb, and I would certainly recommend these modifications if you feel like experimenting or don't care to make a lattice crust.
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I'm sure this recipe is actually quite good without modification, but out of necessity -- and...