Oh my WORD. This is an award-winning pie. Suggestions for making this pie stellar: 1) I used store-bought refrigerated pie crust. I'm sure making your own is fine, but if you need a time-saver, this is where to do it. It already takes a while to prepare the apples. 2) Use the granny smith apples like the recipe states. The sugar content and water content of red delicious will ruin the pie. 3) I only used 4 apples, since they were large. I sliced them VERY thin with a mandolin and was able to fit more in because of it. 4) Pour the sauce on the apples AFTER you've placed them, but BEFORE you put on the top crust. I was planning to mix the apples with the sauce before putting them in, but since I was unsure exactly how much of the apple was actually going to fit, I decided to place them first. Which was good because I ended up only needing about 3/4 of what I'd prepared. 5) Pour the sauce on SLOWLY. It will be a huge mess otherwise. 6) Save the last bit of sauce (1/4 - 1/5 of the sauce) to brush onto the top pie crust. The sugar crusted top helps give this pie 5 stars. 7) Brush the bottom pie crust with egg white before putting the apples in. Helps keep it from getting too soggy. 8) Add 1 tsp cinnamon, dash of nutmeg, and a tbsp of vanilla to the sugar/butter mixture. Be sure to remove 1 tbsp of the water to compensate. 9) Bake at 350 the entire time. Took me about 55 minutes. 10) Use an oven liner. This is a messy pie to bake. Don't use foil - it will alter cooking time.
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Oh my WORD. This is an award-winning pie. Suggestions for making this pie stellar: 1) I used...