I've made my very first apple pie (from Joy, c. 1970). Trouble is, I forgot to put the 1.5 TB "dots" of butter inside!! I didn't realize this until I had already folded and crimped the top on. Am I in trouble? I doubled Joy's pate sucre recipe- there are 3 oz. of butter to 1 c. of flour in each the top and bottom shells.
For what it's worth, I increased the apple volume to 6 c., and juiced one half lemon in. The apples are granny smith, and quite moist, almost a little bit mushy.
(My grandmother would be so embarrassed!)