This recipe is super simple and easy to make, and the apples are to die for. I love the way the pie crust cooks in the syrup bath. It gets a perfect texture—the steam/baked combination is just fantastic. If you like your apples to be a bit firm, just reduce the cooking time about 5 minutes. And keep an eye on the crust—if it starts to get too brown, just put a foil tent over the top halfway through cooking.
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