I used the Hoosier Mama all-butter pie crust (which I would definitely use again despite the fact that the family still prefers my usual butter/shortening one), and this recipe for the filling from the King Arthur Flour blog. I think that the boiled cider added an intensified apple taste to the filling. The only thing I did not do with the filling is toss with lemon juice. I think I may be weird, but I always think that lemon added to apples gives a kind of piney taste to the apples. Besides, I know that they're going to get brown when they cook anyway! For apples, I used a combo that I had in the house: 2 Granny Smiths, 2 Braeburn, and 4 Pink Lady.