Appears in Cook's Illustrated November/December 2000
Many recipes for Dutch apple pie are lackluster, but this version, in which the filling and crust are handled separately, is well worth the time and effort.
To create a flavorful, deep-dish apple crisp recipe worthy of presentation, we sautéed a combination of Granny Smith and McIntosh apples in sugar, cinnamon, salt, and butter. Once they were softened, we removed them from the pan and added h...