This is one of those recipes that I’ve made several times over the years, but just haven’t gotten around to reviewing yet. This pie always gets rave reviews, but I’ve never been quite satisfied with it because 1) The filling is too soupy and 2) the bottom crust is soggy. My sister-in-law requested I make this pie again for the holidays this year, but I was determined to improve an already yummy pie. After doing some research, I decided to precook the apples, that way I could have control over the amount of liquid in the pie. I gently cooked the apples and sugar on low heat, just until the apples started to soften. I then drained the juice (reserving it) and then added the flour, cinnamon and lemon juice. I then added just enough of the juice back into the mixture to moisten it. I got a little over ½ cup juice from the apples and added about half of it back. Then I just followed the recipe as written. The only other change I made was to put the baking sheet on the oven rack below the pie, not directly under it. This directs the heat to the bottom of the pie, baking it thoroughly, instead of insulating it from the heat. I could actually slice it into pieces, the filling wasn’t soupy and running all over, and the bottom crust was not soggy. I think it’s one of my proudest baking achievements yet! (I’ve written a blog about this pie, which you can find a link to in my profile information.)
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This is one of those recipes that I’ve made several times over the years, but just haven’t...