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A reader pointed out that she tried the apple pie recipe I
shared the other day and had an issue. :-( That reminded me
that I had made some accommodations to the recipe that I
had forgotten to mention. So I want to note that when I've
made the pie before I used a deep dish pie pan AND I placed
it on a cookie sheet when I baked it. For some reason,
fruit pies always seem to overflow a tiny bit, even when
using a deep dish pan.

I apologize for forgetting to note these factors in my
original post. Hopefully, if you try the apple pie recipe
or make any of the other crustless pies, you'll enjoy the
results. :)

Shirley Braden
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