After gathering all the ingredients, I got started. My handy apple peeler/corer/slicer
Boy, did those pies smell delicious! But my premonition proved true. All of the wonderful apple-y juices flowed right out of the crust and onto the pan. The crust had cracks where the apples poked through, and that heavenly juice was carmelized onto the pan.
If I had more experience blogging, I would have a picture to show you. It still tasted okay, and it was the best crust I had ever pulled off, but I wouldn't make it again. The amount of butter and crisco is just too big an obstacle. Mostly I ate the apples out of the middle. And they were fantastic.
In case you want to try your hand at this, here is the link to the recipe:
Be sure and let me know how yours turns out!