Decided to change it up for Thanksgiving this year and made my very first double crust apple pie instead of the usual pumpkin pie and/or pumpkin cheesecake. Recipe was from Martha Stewart's Pies and Tarts book with no adaptations.
I thought this pie was a fail as the second we cut into it all this liquid flooded the bottom of the pie plate. Turns out we just didn't let it rest long enough. The leftovers the next day didn't have the same problem.
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