Thanks.... I love pie baking, especially apple. I usually use a mix of various apples for my pies. I use shortening, but now I must try the butter version. I don't really worry about gaps, but venting is so important-, unless you want to find the juices all running out of your pie :) We were a large family growing up, so my mom started making pies in a sheet pan....took a double crust for each top & bottom crust....I will do this when baking for a crowd, great for mincemeat!!! Love KAF, and all the helpful tips you share.

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