I made two apple pies recently.
Both the pie filling and crust(s) recipe(s) come from Rose Levy Beranbaum's Pie & Pastry Bible. One crust was all butter. The other was flaky cream cheese, which she annotates as, "It took several years and over 50 tries to get it right and is the soul of this book". It is indeed a great crust, but I'm having problem with it (and the other crust as well).