PJ Hamel- I made an apple pie today using King Arthur's Classic Double crust recipe. I stopped buying store pie crust about a year ago and found this a very good crust. I tend to over stuff my Apple pies...9-10 cups of apple slices for a 10 in pie and a generous pour of home made boiled cider. That isn't a problem as I adjust spices and thickener to compensate and cook to an internal temp of 175°F. I do have to cover the pie so the crust doesn't over brown, minor issue. My idea is this...how can I incorporate some boiled cider into the crust? I think the flavored crust would be crazy good.

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