Love this recipe, REALLY love the pastry. I'll use this crust recipe again and again for other fillings. I used 1/2 shortening (for flakiness) and 1/2 butter (for flavor). Best of both worlds! Dough was a little wet, next time might use a little less of the liquid. Rolled out dough on floured waxed paper which makes it easier to lift and flip into the pan. I prefer recipes which measure fruit in cups, not whole. The size of your fruit can make a huge difference. Used about 7-8 apples (lost count). 1/2 Granny Smith (for tartness) and 1/2 Royal Gala (which fall apart a little and become creamy). Again, best of both worlds. Reduced sugar to 1/4 cup of each (personal preference). Did not add any cornstarch and didn't need any - once cooled the juices thickened up on their own. Baked for about 60 minutes and glazed cooled pastry with icing sugar and milk glaze. Not too sweet, not too sour, flaky crust, perfect amount of apples. Winner recipe!
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Love this recipe, REALLY love the pastry. I'll use this crust recipe again and again for...