Could I substitute light brown sugar for the raw sugar/demerera sugar this recipe calls for? Or a combination of white and light brown sugar? If so, would it be a 1:1 substitution? I don't want the pie to be overly sweet. Thanks!
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.