I stuck with the Grandma theme and used Ruth's Grandma's Pie Crust recipe and I didn't have any trouble! If you're like me and not the type to plan ahead, the crust needs to chill for a couple of hours. I put mine in the freezer for an hour because I had already started slicing apples. I suggest waiting until you've filled the pie and put the lattice top on to start making the filling. It only takes like five minutes and then you won't be rushing and panicking about it seizing up on you while making the top. After slicing apples, I measured out all the ingredients that I would need so I would be able to do it quickly. For the water I added a splash of apple juice and vanilla and I added about a tsp of cinnamon to the sugars. I sliced my apples pretty thin and as I sliced them, I put them in a big bowl of water and lemon juice. This kept them from getting brown. After I rolled the bottom crust onto my pan, I brushed every part with an egg wash. I took the apples out of the bowl and tossed them with a little cinnamon and pumpkin pie spice before piling in the crust. I added the lattice top and then I prepared the filling. If it's too runny, then it's a problem with the roux because mine thickened up very quickly. If it's too thick, add more water. It should pour out like syrup. Take your time pouring it over the pie and use a brush to get the outer edges once you're done. Line a baking sheet. Baked uncovered at 425, tent with foil for the rest. Really is an amazing pie!
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I stuck with the Grandma theme and used Ruth's Grandma's Pie Crust recipe and I didn't have...