I have always enjoyed making fruit pies; as long as the crust is easy to handle, the rest is a piece of cake. I'm not sure where I got the recipe for my pie crusts ( I think it was from Martha Stewart) but it is a dream to mix up and roll out. Rustic pies are my favourite - one crust filled to overflowing with apples and then the edges folded up any which way. Now when Maura makes a pie using my recipe (see above) she never has a problem with juice spilling out into the oven. When you cut into her pie, there isn't a drop of juice. The pie is fantastic but I have not been able to find out her secret.