OK thanks! I thought that might be the case - I know the butter crust tends to slide down the sides of the pan so yeah - makes sinse it might blur that crisp cinnamon line. I think I will use the regular crust for this one - I LOVE the look of the swirls on the top so maybe I'll save the butter crust for a different pie. This is such a great idea though! When I went to my local orchard and bought apples I told them to go look for this blog on the KAF site. They have a wonderful bakery and prepare lots of cookies and pies including of course apple pie. They were really intrigued by the technique too!

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