I made the Buttermilk Apple Pie with a Streusel Crust recipe from the Fall 2016 issue of Sift magazine and didn't have good results. It was extremely watery, the crust seemed under done. I followed the timing, temperature directions, even added 5 minutes. Could you provide advice on how I might need to change this recipe before I attempt it again someday. I love King Arthur products and the Sift magazine is well designed and always filled with great photography, editorial and recipes! The hard part is choosing a new recipe to try, and committing to make something new. I wouldn't mind trying this recipe again, but I am looking for possible advice on trouble-shooting, and/or possible changes/additions to the recipe instructions. Thank you.

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