PJ, I make my apple pies very similar to yours, including making my crusts with vodka in my stand mixer. I am anxious to give your dusting topping a try. The main way I do vary my pies is that instead of making 1 large 8" or 9" pie, I make either 5" mini pies (which can be generously split between 2 people) or 3" mini pies for single servings. The "king" of my test kitchen (husband, Denny) has concluded that with the smaller pies, the ratio of pastry:filling, is perfectly balanced and one he much prefers, rather than one slice of a large pie which generally has much more filling than pastry per bite. Also, using your technique to freeze pies, I make up a dozen or more mini pies at a time, vacuum seal them individually and pop them into our freezer. When I am ready to serve them, especially for drop-in visitors, I pull them out of the freezer, slide them into my toaster oven at 400° for 30-35 minutes until they are golden brown and serve them piping hot, adding a drizzle of caramel and topping them with ice cream. They are the talk of the neighborhood. And an effortless delight!!! A dear friend gave me a metal sign I have in my front window which reads: "Fresh baked pies served daily." With this method, they are here!

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