Use 2/3 cup reduced-fat sour cream, 1 tsp. vanilla, and 1/4 tsp. ground cinnamon in the filling; in the topping I used half white and half brown sugars (for total of 1/2 cup), and added 1 tsp. cinnamon

I added a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the vanilla by omiting a tablespoon of that 1/4 cup of water). Next, definately mix the syrup with the apples rather than trying to pour into the pie (save enough to glaze top crust). Do use a 9" glass pie pan to avoid spillage. Use the middle shelf in the oven (so top crust doesnt brown too fast). And last but not least, I did the lattice top crust, and it turned out picture perfect, but im convinced that using a complete top crust with designer slits cut into it would turn out just as beautifully. Whatever you decide to do with the top crust, just remember the syrup you saved to glaze the top with needs to still be HOT or it will thicken up on you, so have your plan together and move quickly.

1. I baked the pie at 350 degreees for the entire time to minimize scorching.
2. I added 2 tablespoons flour and 1 tablespoon cornstarch to the syrup mixture. I also eliminated the water from the syrup mixture which made the pie very thick and gel-like. I also added cinnamon, cloves, allspice, and nutmeg to the syrup.
3. I mixed half of the syrup with the apples themselves before putting in the pie crust.
4. The syrup crystalizes very easily, so I made half of the syrup to mix in with the apples. Then I was able to take my time making my lattice crust and garnishes. Then, I mixed up the rest of the syrup and brushed it on the top of the pie.
5. About 10 minutes before the pie was done (about 50 minutes had elapsed), I brushed the pie with a little milk and sprinkled the top with sugar and cinnamon.
6. After making it again, I served it warm. NOT A GOOD IDEA! It was very runny. The first time allowed it to sit overnight and warmed it slightly in the microwave before serving.

I healthied this recipe up a bit by using 1/2 cup of whole wheat flour plus 1 cup of white flour and it turned out great.

For dessert crust:
Use 1 Tablespoon sugar instead of 2 teaspoons
Cut salt to a pinch

Double sauce for pasta