Thanks. I needed a little more sugar. There's definitely a learning curve on knowing exactly how sweet the pie will be after it's cooked from tasting the raw ingredients before baking. On the second apple pie I baked, I did better but I still didn't get quite enough sugar. The same goes for the thickener. Another learning curve there, too. The crust was incredibly flaky that first day, but was very soft on the second day. Do you think that the addition of the baking powder could be partially the reason for that? I made the all butter crust. Would a combo crust have stayed crispier?