Hi! I made this this morning for a frozen apple pie filling I did back in the fall. It is way too salty even though I reduced the salt to 3/4tsp because I was concerned about the chemistry. I think maybe it should be 1/4 tsp to interact with the baking powder correctly, but this crust has a playdough flavor to it. I made it with unsalted butter and added some cinnamon, but otherwise made no changes. Oh well. The whole thing was an experiment, since I've never frozen a pie filling either. (It's soupy... next time no top crust, which I never do anyway, but was wondering what the frozen apples would cook like).

• Reply