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Rating is for the way the recipe was written up, because the pie was delicious and it looked fantastic. Between the original ingredients list and the tips in Step 4, it was very confusing. Fortunately I had all necessary ingredients on hand because I rely on the Food.com Shopping List. I used 2 tablespoons flour, 1 Tbsp. cornstarch, the sugars, 1 tsp. cinnamon, 1 dash freshly grated nutmeg, 1 pinch ground allspice, 1 pinch ground cloves and 1 Tbsp. vanilla. I beat 1 egg white to glaze the bottom crust and baked that 2 minutes before loading filling. My 8 Granny Smith apples weighed 4.32 lbs, and seemed 2 stories high stacked in the pie plate, although by serving time they settled into a plump mound above the top of the pie plate. (Eight medium Granny Smith apples would weight 3 lbs according the the USDA nutrient database.) My lattice top crust perched atop the apple pile, and I could not crimp edges. I gave up on brushing milk on the top crust. The lattice design was lost by the time the pie emerged from the oven. My guests LOVED the sauce on the top crust. Although the pie had cooled completely prior to serving, the sauce did not congeal, but stayed a (delicious) gooey liquid. Although I baked the pie for more than the maximum time, my guests said the apples were slightly undercooked. My guests said there was no need to sprinkle cinnamon sugar on the crust. I liked that this apple pie was definitely an APPLE PIE in which the apples dominated the sauce. I used a Wegman's double-pie crust, and was very pleased with it; my guests suggested making a focaccia with the crust topped by the sauce. I am not used to baking, but I will make this pie again, as our group can't get enough apple pie. As for the recipe and its many tips, I recommend creating a separate recipe for "Apple Pie GRPA #2" and for "Apple Pie GRPA #3". Please let me know if you make modifications to the recipe that would enable me to revise my review. Made for Please Review My Recipe tag game.