"This pie is amazing and the people I bake it for request it for absolutely every event. The first time I made it, there was about 2 inches of water on the bottom. Part of this was my fault because I was so worried about screwing up the sauce that I did not let enough water to cook off. The second time I made it, I followed the recipe exactly and had perfect caramel sauce but it does taste more wine then caramel which I think is the point. He wasn't kidding about low heat, I barely had my burner going and it worked. The other issue contributing the liquid I managed to solve the second time around. After I took the apples out of their water bath, I took a paper towel and dried them very well. Bounty absorbed a ton of liquid that had built up in the apples and they were easier to slice and much crisper when baked and thankfully, did not have a pie full of liquid after first slice.

"This pie is amazing and the people I bake it for request it for absolutely every event. The first time I made it, there was about 2 inches of water on the bottom. Part of this was my fault because I was so worried about screwing up the sauce that I did not let enough water to cook off. The second time I made it, I followed the recipe exactly and had perfect caramel sauce but it does taste more wine then caramel which I think is the point. He wasn't kidding about low heat, I barely had my burner going and it worked. The other issue contributing the liquid I managed to solve the second time around. After I took the apples out of their water bath, I took a paper towel and dried them very well. Bounty absorbed a ton of liquid that had built up in the apples and they were easier to slice and much crisper when baked and thankfully, did not have a pie full of liquid after first slice.

"This pie is amazing and the people I bake it for request it for absolutely every event. The first time I made it, there was about 2 inches of water on the bottom. Part of this was my fault because I was so worried about screwing up the sauce that I did not let enough water to cook off. The second time I made it, I followed the recipe exactly and had perfect caramel sauce but it does taste more wine then caramel which I think is the point. He wasn't kidding about low heat, I barely had my burner going and it worked. The other issue contributing the liquid I managed to solve the second time around. After I took the apples out of their water bath, I took a paper towel and dried them very well. Bounty absorbed a ton of liquid that had built up in the apples and they were easier to slice and much crisper when baked and thankfully, did not have a pie full of liquid after first slice.