I wish I could give this recipe 10 stars! The other apple pie recipes I have tried, where the filling is cooked inside the pie crust, always seem to be either too dry or too runny. Not a problem with this recipe. This apple pie has a rich tasting, thick, creamy filling that clings to the apples within each slice. I had 10 Granny Smith apples to use, which came to 9 cups of apple slices. I doubled all the ingredients but did add an extra 1/2 cup of sugar (1 1/2 cups total) because these apples were very tart. I also added an extra teaspoon of cinnamon (2 teaspoons total). I used a total of 8 tablespoons cornstarch for doubling this recipe. Instead of apple juice, I used apple cider heated in the microwave until very hot. IMO, the apple cider/juice is what really puts this recipe over the top above others. After the filling thickened, I separated it into two 4-cup containers. After cooling, I used 4 cups for my pie and froze the other for later use. At 425° this pie cooks quickly and I had to use foil to cover the edges of the crust after the first 10 minutes when I moved it to the center rack. Be sure to cut air vents/slits on your top crust because this filling will bubble up. The bottom crust was perfectly done and the top was golden brown after another 20 minutes in the oven. This is the best apple pie I have ever made and my dh gave it a big "thumbs up". Dorel, thanks so much for sharing this recipe.
