First thing I noticed when fixed as directed is entire pie batter will not fit into deep dish pie shell. No matter, I discarded what would not fit to edges of crust. Now during the baking process much of the pie filling is oozing out and spilling over the edges of the crust. The only change I made to the recipe was using what one reviewer suggested - browned butter instead of corn oil. I will come back later and review for taste. But I knew when I saw the ingredients, it was probably not going to fit into a 9 inch deep dish pie shell. Also the other reviewers here (at least 2) did not state they followed the recipe here ... only comments like "I've used this recipe for years" - the exact one? And "yummy, give me another piece" - did they fix it as directed or just looking at the picture? As I said, I will come back later and rate for taste but based on what's oozing over the edges, I should have discarded even more filling than I did to adjust to the deep dish pastry shell.
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First thing I noticed when fixed as directed is entire pie batter will not fit into deep dish...