P.J., a different pie for sure, but worth trying. I'm not sure I could ever make a pie using unpeeled apples. I can't say I have ever veered too far off the beaten path when making an apple pie other than adding fresh cranberries, and once or twice included cheddar cheese in the crust. Your using such a tiny amount of spice is a brave move. Personally, I love heavily spiced apples, using almost 2 teaspoons of your apple pie spice blend with 2 lbs apples in a traditional 9 inch pie, and in your apple slab pie, which calls for only cinnamon (a LOT of cinnamon: 5 tsp if I'm not mistaken), which by the way, my husband is totally gaga over. He prefers pies which seem to have equal amounts of crust and apples. I also like a combination of maple syrup, boiled cider, vanilla, and dark rum added to the filling, and if I have any heavy cream, I'll brush the top crust heavily with it. Last, I love to use a combination of several varieties of apples. This year, I was fortunate to get my hands on Albemarle Pippin, Suncrisp, Jonagold, Stayman and Winesap apples. The Albemarle Pippin is also known as the Newtown Pippin, and it's a great pie apple. Always enjoy your blogs, P.J. Thanks.

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