In reply to Marc Matsumoto.

Thank you for clarifying! It sounds like my pie was a success then! I will probably keep making it that way....it gives some nice juice for the vanilla ice cream on top! Not only that, but the crust top and bottom was still flaky and crispy....not at all soggy! Thanks so much!

Also, you may want to set the temperature 25 degrees higher as the filling will be partially cooked.

Hi Lisa, I'm so glad to hear you enjoyed the crust. To be honest I prefer an apple pie that's a little juicy (I think it's because that's how the ones I had when I was growing up were), so this was by design. The reason this happens with this method is that the starch doesn't stay in suspension in the liquid, so it will thicken the juices at the bottom of the pie, but it won't thicken them towards the top. If you want a pie filling that's evenly thickened, I recommend cooking the apples in a pot first (without the starch). Then you can make a starch and water slurry and mix it into the apples once they're partially cooked and have released a bunch of juices (you don't want to cook them all the way through or they'll end up mushy in your pie). Then just let them cool off before stuffing them into the pie. This will release and gelatinize the juices before going into the pie so you should end up with a thicker filling.

So, I've made a few apple pies before but none that I would want to repeat. I chose this recipe for the weighted ingredients, my favorite apple (fuji), and the detailed directions. The dough was hands down the best even compared to local bakery pies. I have a question about the filling. I feel there could have been more thickening of the liquid around the apples and was hoping you could help me troubleshoot. Could it have been 1.I substituted tapioca flour for potato flour, 2. I used convection bake which lowers oven temp by 25 degrees which may not be hot enough to carmelize interior, 3. was I supposed to drain liquid from filling that collected while waiting to roll crust?
Thanks so much for this recipe! Now I can make my husbands favorite dessert with confidence!

Thanks Ken, I hope you enjoy this! It's a bit of work, but the results are very rewarding😉