I have a question about the recipe "The Best and Prettiest Apple Pie" from Kukla. 1) How did you get your filling to be so pretty and pink? especially after peeling? 2) The crumble felt really buttery and hard to crumble, almost like just trying to crumble sticks of butter--it came out looking more like a cobbler than in the photo. is this normal? 3) for the crust, you just press in the pan, yes? including the sides?