This is not your typical mushy apple pie filling, but rather an unstructured one that renders the apples cooked but still crisp. Add another tablespoon of flour if you want your filling firmer. Lo takes the easy way (no peeling the apples), and it works. Buy one piecrust pre-formed (in the aluminum tin), and buy the second one rolled up in the package (look in the freezer section), so that it will be easier to roll out. We used Honeycrisp apples, but most any sweet variety will work. We like the rustic cast-iron presentation of this pie, but a traditional pie pan or glass pie dish will work, too.