I'm going to try the vodka crust and attempt to make my husband another pie. Last time I forgot the sugar. Those who said it wouldn't matter were correct. However, I wanted to use an elegant mix of apples and that was a bust. One kind was really mealy, but it was just whatever we had at our local excuse for a grocery store. I know granny smiths -- what else? I'm going to Tulsa tomorrow (known fondly in the hinterlands as OZ) and will have access to really good apples. How many pounds of apples and what kind do you put into your pie?
OK. please help me with your best recipe. Darling likes his pies fruity and not particularly sweet.