So happy I just disovered your web site.The one thing my Alsatian mother taught me to make was apple pie. Granma and Mom and I went to the farmers' market in San Antonio to buy a bushel of Jonathon apples in the fall.They are crisp and tart, best for eating and great for pies.We tried different amounts of sugar, not more than 2/3 c was best. We never cooked apples ahead, used cinnamon and just tad of nutmeg if any, vented with slits in lid, used flour to thicken,though I can see that cornstarch would work better because it dissolves quicker with liquids as in Chinese stir frying, and I took great pride in learning to make a latice top if we enough time( Mom worked 9--to --5). Brings back great memories sitting on that old stool with the folding steps by the rolling cabinet next to the combination gas stove with the wood burning side.

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