Apple Pie ...part II

My sister wrote & asked me for this recipe after she read about it here.
Then a friend called and asked how to make this as well.
So my ugly but good pie is listed below.
I will write the directions as the recipe called for.
Then I will tell you what I did differently.

Now you are all assuming it’s good and I can’t tell you that because I can’t eat it.
You are going by my husband’s reaction.
He will eat anything…..that my friends is my disclaimer in case you all don’t like it.
BTW he has finished the whole pie as of last night.
I took it out of the oven at 4pm on Saturday and it was gone by Monday night all by himself.
If only women could eat like this....oh we can but then we look like a barn. Sigh.

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.

Now here is what I did differently than above directions.

1. I used a Pillsbury frozen pie crusts that you roll out – I cheated!I brushed egg white on the bottom crust so that it didn’t get soggy.I added a tsp of cinnamon to the apples and didn’t think that was enough so I just put in more. How much more you ask? I have no idea – maybe another tsp. I also put in a pinch of nutmeg.
2. When it came to the syrup I took the ¼ cup water and removed 1 tsp of it and replaced that with 1 tsp of vanilla. My thinking was it would be the same amount of liquid.I also didn’t pour it over the apples once in the pie crust because I knew I wasn’t doing a lattice top– I mixed it in the apples in the big bowl and then transferred them all to the crust.
3. I didn’t make a lattice top crust. I left some of the syrup out and poured that over the top so I could still get the sugary crunchy top. I am guessing about ¼ c was left out and used on the top. Again though I am guessing. I have to admit I sometimes cook and bake like the old Italian women in my family. All of it done by eye balling it.

Now Tallulah I expect you to perfect this because you are the high priestess of baking and cooking unlike myself. I dabble in comparision.

As Julia would say, Bon Appetit!