These were amazing! I was worried I would miss the crust around the edges, but the whole pie crust was perfectly flaky and crisp...a crust-lover's dream. They were a time investment, so for a non-pandemic Thanksgiving I would definitely make these ahead, or maybe prep the components for quick assembly in the morning.

A math question: the directions have you start with 40g of crumbs per pie, then say to divide the dough into 40g portions. Once I'd mixed in the water I had portions that were more like 55g or more. I wasn't sure what to do, so ended up making 3 extra pies using about 44g per pie. The crust was quite thick, so I'm glad I did this (luckily I ended up with enough apple filling for extras, since I had adapted my traditional recipe which was a bit bigger). Just wondering if you should start with a slightly smaller amount of crumbs, or just plan for some extra filling?

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