I was attracted to this because it didn't require a rolled piecrust (one thing I've never mastered and I "don't do" store-bought). Before trying this recipe I read the reviews and as others suggested, made modifications to the seasonings. Rather than just using white sugar for tossing the apples, I used 1 tbsp. each white & brown sugar, 1-1/2 tsp. cinnamon, and 3/8 tsp. nutmeg. I used about half of this mixture for tossing the apples, then added the rest to the crust mixture. As for the apples, I used a wonderful variety, Wolf River, available in the Upper Midwest and New York State, though perhaps not common in much of the country. It's a fairly tart apple and the individual fruits are HUGE - some can weigh as much as a pound. I only needed two apples to make the pie. The results were terrific! (though I did increase the baking time slightly to 50 minutes... just know your oven, check near the end of the cooking time, and adjust accordingly). This recipe is one that I'll use often... in fact, hubby has already requested that I make it again next week! My heartfelt thanks to the person who originally submitted it.
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I was attracted to this because it didn't require a rolled piecrust (one thing I've never...