Posted: 10/18/2009 9:00:22 PM
The pie has great flavor, and I'd make it again with a few more changes. I use 2 TBS of Minute Tapicoa instead of flour as a thickener,have for over 40 years. I don't like the that using flour for thickener makes. I'll reduce the temp to 400, extend baking time to 60-70 mins, as I've always done with my apple pies, whether double crust or crumb top, in a glass pie dish. I use 1tsp of cinn & 1/4 tsp. of nutmeg in my apples & blueberries and the 1/4 tsp nutmeg in the crumb topping mix. I just used Galla apples this time, and they didn't get soft the way I like my pie. I usually use a mix of Rome,Mac, Granny and Gala and they always bake just right at 400 for 60 min. Wished I'd followed my instinct on temp. I followed the temp suggestion due to using the Pillsbury refig crust for the 1st time, as I don't make my pie own crust anymore. Using the foil loosely overtop the pie after 20min.s is a great tip. Looking forward to the next time, everyone else liked it.