Best ever apple pie! I added nuts to the streusel for extra flavor and it worked out really well. We opted for the parchment bag (with a few holes for venting) instead of paper. Used a stapler along the one side first, then slipped the pie into the open bag and then stapled the other sides closed. Onto a sheet and into the oven. Since using convection also reduced the heat by 10 degrees. This worked out very well. The only downside of the bag method is that you can't look and pull out the pie when it's golden. if your oven temperature isn't calibrated, you might encounter over baking. The crust was wonderfully crisp and flaky; the apple filling delicious and had excellent flavor, yet bite without being mushy (we used Honey Crisp - a super choice for Apple Pie); the streusel added a great nuttiness to it all. We'll make it again soon. It was a real winner.

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