I received this recipe years ago and make it for all my holiday desserts. a couple of changes: let the butter sit at room temperature for a while. dont let it get too soft or the pie dough will be too soft. for the filling use a blender. it will make the filling very airy. Once you pour the filling into the crust sprinkle the cinnamon on stop and using a knife swirl it thru to make a design. Its tastes great the 2nd day with a cold glass of milk.