So I'm a one woman show with no assistants. I don't mind making 50 pies, but the anticipation of cutting each 10" double crust pie into 12 pieces and still having them look good gives me night sweats. It's the worst part. I'm not sure if there is a better way than I'm doing now but I thought I might ask you fine people if you've got any tricks. Is my only hope powdered sugar? Should I ditch the double crust and go with a Dutch apple? I also don't like having to "free" the pecan pie from the tin so guests can serve themselves. Perhaps I just need to fill them a little neater or make the outside crust higher. Thank you for the chance to rant a little bit.