Spin off thread...
I've tried many permutations over the years and never made an apple pie that I'm completely happy with. What are your favorite techniques and ingredients?
I've had the best luck recently with this NYTimes recipe:
link, which calls for partially pre-cooking the filling.
Still, every recipe I try ends up with some combination of the following issues
- Bottom crust underdone when top crust is getting too dark
- Apples too crunchy
- Filling too watery
- Wrong balance of sweet / tart
To be honest, I have not been able to beat the Costco pie mentioned in the other thread.
How have you all mastered this?