Now that I know how to make a crust, thanks to CH rec of CI vodka recipe, I really need to know the right way to blind bake a crust -- mine was pitiful. I salvaged it and made a "fancy" recipe for pumpkin pie but it was not sweet enough -- only called for 1/2 cup of brown sugar. I think I prefer the recipe on the Libby's can, even though it uses evaporated milk. (I also did those fancy leaf cut outs for on top -- I baked them separately. Should I have sprinkled sugar on them before baking?)
Also, how to I bake an apple pie so that there is not a gap between the apples and pie crust? What's your favorite type of apple?