I have made this literally dozens of times since discovering this recipe in 2011. As a displaced Chicagoan in Houston since 1978, this was a blast of culinary wonderfulness! Tonight, my pie turned out better than ever. The crust - always fabulous. But this was the first time I used a big can of Cento crushed tomatoes, well drained vs. whole tomatoes. All the difference in the world! More wonderful sludgy tomato topping and no issues with watery puddles on my finished pie. m Always a winner. One of my favorite recipes ever!

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