Like Patty, I cheat and don't make a two-crust pie! Unlike her, however, I don't do crumb topping. It's never been a favorite of mine. I roll a single crust recipe out large-ish, flop it in the pan, add my apples, pears, and/or other fruit filling with sugar, etc, top with butter bits, then fold all that extra crust up over the edges of the pie, sprinkle it with cinnamon sugar, and bake. Voila! You have a nice, "rustic" pie, perfect for adding a scoop of vanilla ice cream, and best of all, no shrinkage (or minimal) and less guilt since you only have one crust!

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