I wish someone would do a recipe for apple pie using weight instead of number of apples. I've never gotten 9 apples in a pie, too many. I'm getting ready to do a pie fundraiser for my church and I'll be leading a group of people in making close to 200 pies. I don't have time to macerate them but I like doing that. I recently tried a tip to freeze the pie and bake from frozen to keep the bottom crust from getting soggy. It worked beautifully. I baked at 400 the whole time, covered the crust after about the first hour, cooked about 20 minutes longer but next time I'll cook 30 additional minutes to get the apple all tender. I only used 5 apples but they were large. I think I could get 6 in but 5 worked pretty good. I didn't use any flour or thickener but next time I think I will use a little, maybe 2 tablespoons. In my opinion, apple pie, although a basic simple pie can be tricky to get just right. And some like a more or less sweet pie! I just make it to my liking and so far that's worked.

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