I do peel the apples and slice them thin, but enjoy using 4 or 5 kinds of apples; gives a wonderful complexity to the flavor. Additions: rough-chop a handful of walnuts and when available a handful of fresh cranberries. Gives me the "rosy" look to the juice, and a bit of tanginess, and the walnut chunks are a wonderful complementary flavor and a good "crunch". Family favorite: baking off the trimmings on a cookie sheet, sprinkled generously with cinnamon and sugar. Always a "war" between my kids, their spouses and the grandkids over who gets more piecrust. I've been known to make up a batch of crust for a single pie and just roll it out and bake it off as pie crust. They all LOVE it!

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