This was very good. It was very sweet tho and very tart. I added 1 tsp vanilla to sauce to make it more caramel tasting. Next time I’d like to try replacing the water for heavy cream to get even more caramel flavor? I would also try subbing 1/2 honey crisp or another sweet apple for the Granny Smith. I’d definitely make it again. Super easy recipe and pie turned out beautifully. I did need to bake it at least another 15-20 to see it bubbling. I used tinfoil round to keep crust from burning In those last 15. *update: we especially liked it the second day. Yum
Update: I’ve made several of these pies. I’ve learned I prefer 7 TBSP of ice water and 10-12 pulses insures the dough comes together for me. I have learned that I prefer salted butter for crust or to add salt and a little more sugar when using unsalted butter for crust to bring out flavor of the butter. Miyokos also works well for df. I like to use light brown sugar for half the sugar in the sauce and a capful of vanilla and a pinch of salt to enhance carmel flavor. I noticed if there are too many apples, they will not soften enough before crust is done. I’ve been using cosmic crisp and honey crisp. I like the way they hold their form, but they can have too much crunch if not cooked long enough.
