I use a mixture of Granny Smith and sweeter apples like golden delicious or Fuji. I find that red delicious are not flavorful enough and honey crisp (my absolute favorite for just eating an apple!) produce too much juice. I've used KAF perfect pastry blend for the crust for few years now and won't make a pie without it. For thickener I use tapioca rather than flour, both sprinkled on bottom crust and mixed in with my spices. I'll watch your video, but I've never had luck making a lattice, so I use an apple cutout form for the top crust, brush with egg yolk mixed with a bit of water and sprinkle, generously, with your sparkling white sugar, YUMMMM!

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