Years ago I was a pastry chef. I converted my pie crust recipe from the bulk recipe I used there. I use about 1/4 cup confectioners sugar to my flour and use shortening. It changes the taste of the pie dough just enough so that the crust is as good as the filling! My “trick” with my apples, has always been to slice my apples in a food processor using the slicing blade. While I prefer Romes, Macs work well too. This way the apples are uniform in thickness and don’t shrink like apples sliced by hand.

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