Oh my goodness, is this a wonderful pie! It was a bit difficult to wrap my head around the concept of it, since all I could think of was a traditional apple pie – two crusts, more spices and sliced apples. The only thing I did differently was doubled the whole recipe, made my own crust and baked it in a 10 inch pie plate. I made sure to flute the pie crust edge upwards to make it deeper. I did this just in case the filling baked high, which it does, and there wasn’t any problem in adding the crumb topping. It did not overflow nor did the crumb topping roll off into the oven. It is a make ahead pie so if you want to bake it in the afternoon to serve as dessert for that evening’s meal – it is not going to happen because the pie needs to be cooled and then thoroughly chilled. The entire pie disappeared between family and friends. Many requests for the recipe too! I used Spartan apples, as that was what I had on hand. Though I think it would taste even more scrumptious with a sharper tasting apple such as a Granny Smith. I think this would also work with rhubarb, which I shall try in the future. Thanks for a wonderful recipe – it is a definite keeper!
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Oh my goodness, is this a wonderful pie! It was a bit difficult to wrap my head around the...