This pie may be pretty, but I don't find it interesting to eat; it's just crust with a meagre layer of rather dry apples. I agree with another commenter that it's best as a topping for something else. One more idea about the "something else:" this works well on top of a classic Bakewell tart, where the frangipane layer anchors/glues down the apple slices, and the apple takes the place of the slivered almonds that might otherwise decorate the top. If you're lucky, the apple design will even be glued down well enough to stay put when the pie is sliced!

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