With a mountain of gooey cinnamon apples nestled under a perfectly buttery and flaky pie crust, this is most certainly my favorite apple pie recipe. To bring out the best apple flavor and texture, pre-cook the filling for about 5 minutes on the stove. Bake and cool the pie, and then top with vanilla ice cream for the ultimate homestyle dessert.
One reader, Sami, commented: “THE best apple pie recipe EVER!!!! I made this for Thanksgiving, and it was a huge hit. I love the use of different apple types and went with four Granny Smith, two Fuji, and two Honeycrisp. Each apple type has a different flavor and a different texture when cooked, which my family absolutely loved. ★★★★★”
I’m a published cookbook author, and I bake as a profession. So you can imagine I’m often asked about my *favorite* dessert. And, without hesitation, my answer is ALWAYS homemade pie.
In particular, apple pie. Below you’ll find my favorite pie… and baking recipe… on the planet. It’s my #1 choice out of all the Thanksgiving pies, but I certainly don’t limit it to the fall season. I’ve been making this recipe for years, and after testing multiple different fillings, spices, apple varieties, and other little tweaks, I consider the recipe below to be my very best apple pie.
Here’s what a few more readers are saying:
Alexia commented: “WOW! The best apple pie I have ever had or made. As with all of the recipes I’ve tried from Sally, it’s a keeper for sure! ★★★★★“
Sofia commented: “Everyone I make this for says it’s the best apple pie they’ve ever had!! ★★★★★“
Caitlin commented: “My FAVORITE apple pie! I have tried a handful of other recipes and felt none of them got it quite ‘right.’ This one was a hit and I can’t wait to make it over and over again! ★★★★★“
Here’s Why You’ll Love This Apple Pie, Too
- Classic recipe, without any complicated ingredients
- Golden flaky double pie crust provides a crisp contrast to the soft and juicy filling
- Caramelized filling peeking through the lattice
- Deliciously sweet, cinnamon-spiced filling
- Tall slices with oodles of tender apples that aren’t overly mushy
- Comforting, nostalgia-filled flavor
- Completely out-of-this-world with a scoop of vanilla ice cream on top
This pie is deep-dish style, but you don’t need a super special pie dish to get started. Any 1.5- to 2-inch-deep pie dish works here. You’ll simply pile those apple slices nice and high!
Let’s get started.
Begin With Quality Pie Crust
You need a sturdy crust to hold in the mountain of apples. Whether you’re a pie crust beginner or pro, I encourage you to read through my pie crust recipe. There’s nothing quite like homemade pie crust and my grandmother’s recipe has consistently proven its authority over the past several decades. It’s our family’s favorite, and I’ve been using it ever since I could lift a rolling pin.
This recipe uses both butter and shortening to provide a quality combination of sturdy, flaky, and buttery. I also have an all butter pie crust if you’re interested. But for best taste and texture, I swear by using both shortening and butter. You can taste the difference.
Key Ingredients You Need
Once you have your pie dough ready, you can gather the rest of the ingredients. My apple pie recipe has a deliciously gooey, sweet, and spiced apple filling. The ingredients in the filling are my go-to choices for most apple pie recipes including my apple cheddar pie and salted caramel apple pie, too.
- Apples – It’s best to use a variety of apples in apple pie. Just like when we make apple cake, I recommend using half tart and half sweet. I love tart Granny Smith apples paired with a sweet variety such as Pink Lady, Honeycrisp, Jazz, or Fuji. Here is a complete list of the best apples for baking.
- Spices – Apple pie isn’t apple pie without warm spices like cinnamon and nutmeg. I always add allspice to the filling for a little something extra.
- Lemon – A touch of lemon is crucial here. You don’t use enough to actually taste the lemon; add a splash to prevent the apples from browning and to keep the flavor bright. (Flavor is a bit flat without it, so do not skip this!)
- Sugar – Sugar sweetens the pie filling. You can actually use white granulated sugar or brown sugar here. I typically use white sugar so the apple and spice flavors really shine.
- Flour – Flour thickens the pie filling.
Do you crave extra flavor? You’ll love this apple cranberry pie or chai-spiced apple pie.
What Are the Best Apples to Use for Apple Pie?
Firmer apples are ideal for baking a pie. Avoid soft, mealy, and mushy apples. For depth of flavor, it’s best to bake with a mix of tart and sweet apples. For apple pie, I usually use 4–5 tart and 4 sweet.
- Tart apples for baking: Granny Smith (in my opinion, this is the best overall apple for baking), Braeburn, Jonathan, and Pacific Rose
- Sweet apples for baking: Jazz, Pazazz (sometimes harder to find but delicious!), Honeycrisp, Pink Lady, and Fuji
For a detailed list of my favorite apple varieties and when to use each, you can visit my post The Best Apples for Baking.
In Pictures: How to Make Perfect Apple Pie
Roll out the bottom pie dough. Tuck the dough into a deep-dish pie plate. Refrigerate as you prepare the filling. Remember, cold pie dough is key to pie-making.
Make the filling. Stir all of the filling ingredients together in a large bowl. An optional step, and something I’ve been doing more recently, is to pre-cook the filling on the stove for just a few minutes. This begins to soften the apple slices, and helps to meld the flavors together. I find it makes for a juicier, and even more flavorful filling!
Pile the filling into the pie dish. Don’t just pour in the apples. Instead, make sure the slices are compact inside. Tuck them in tightly so there’s hardly any air pockets. The filling is already so juicy:
Add the top pie crust. I have a whole tutorial on how to lattice pie crust, which is how I top the pictured pie. You’ll need a pastry wheel, pizza cutter, or sharp knife to make the lattice strips. A pair of kitchen shears is also handy for trimming any excess pie dough overhang.
Alternatively, you can make a double-crust pie by laying the second rolled-out pie crust on top. Slit some vents on top with a sharp knife.
Don’t want to mess with a top crust? Try my apple crumble pie, or make an apple galette.
Flute the edges. Here is my video for how to flute pie crust. You could also simply crimp the edges with a fork, a method I show in the same video.
Brush with egg wash. Egg wash is a combination of egg and milk, and it’s what gives the pie crust its golden sheen. Pie crust looks very dull without the egg wash. For a little crunch and sparkle, I always add a sprinkle of coarse sugar on top, too.
Bake: Bake the apple pie until the crust is golden brown, and the filling is bubbling through the vents, about 1 hour. Baking the pie at an initial high temperature helps set the crust. After about 25 minutes, reduce the oven temperature as the recipe card instructs below.
When I lower the oven temperature, I add a pie crust shield. You can buy one, or you can make a DIY pie crust shield out of aluminum foil. Tear off a large square of aluminum foil, fold it in half, and then cut a half-circle in the center of the folded edge. Unfold it and place it on the pie. This will protect the edges, to ensure the crust doesn’t burn.
How Do I Know When Apple Pie Is Done?
A visual cue is helpful when determining the pie’s doneness. If the crust is golden, and the filling is bubbling around the edges, the apple pie is done. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F (93°C) when done.
Cool the pie: The longer you let apple pie cool, the more the filling will set. I recommend cooling for at least 3 full hours before slicing and serving. I know, it’s nearly impossible to wait!
4 Apple Pie Success Tips
- Uniform-Size Apples: Make sure your apple slices are uniform in size. Why? You don’t want some thick solid apples and some thin mushy apples. You want them all to be tender, while retaining some texture. Aim for about 1/4-inch-thick slices. If the apple slices are too thin, they’ll just pack themselves down and you’ll be on your way to making an applesauce pie. For best texture, make sure to peel your apples, too.
- Use a Ton of Apples: You will be surprised how many apple slices can fit into a pie crust. Pile them so high that it looks ridiculous. I’ve made this recipe hundreds of times, and I’m still shocked with how many I can squeeze in!
- Use the Correct Pan: My all-time favorite pie dish is deep-dish style, but also perfect for regular (non-deep-dish style) pies as well. You want a pie dish that’s at least 1.5 to 2 inches deep.
- Flute or Crimp the Edges: To adhere the top and bottom crust together, and to seal in the juicy filling, be sure to flute or crimp the pie crust edges.
Top the slices with vanilla ice cream and, if desired, a drizzle of salted caramel… because we don’t mess around when it comes to dessert. A dollop of whipped cream would be excellent here, too!
If you’re looking for individual-portion desserts, you may love these apple turnovers, apple pie baked apples, individual apple crumbles, or my apple hand pies. No shortage of apples around here.
You don’t have to pre-cook the filling before spooning it into the pie crust, but it’s a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle. I’ve never regretted taking this step, and it’s certainly catapulted my apple pies from good to great.
You don’t have to pre-bake the bottom pie crust for this pie. There’s simply no need to take this extra step because the apple pie bakes for a really long time in the oven. If your pies have soggy crusts, you may not be baking them long enough. See How Do I Know When Apple Pie Is Done above. Additionally, and this is important, I strongly recommend using a glass pie dish. Glass conducts heat slowly and evenly, and you can literally *see* if the bottom crust is done.
Skip traditional pie crust and make my salted caramel apple pie bars, caramel apple cheesecake pie, or my classic apple crisp recipe instead. You might also enjoy my baked apples!
Homemade apple pie—with its combination of sweet, juicy apples and warm, comforting spices all encased in a buttery, golden crust—is such a quintessential American dessert. Every delicious bite evokes a sense of home, nostalgia, and tradition, and I know you’ll love it as much as I do!
PrintMy Best Apple Pie Recipe
- Prep Time: 3 hours (includes pie crust)
- Cook Time: 1 hour, 5 minutes
- Total Time: 7 hours (includes cooling)
- Yield: 8-10 servings
- Category: Pie
- Method: Baking
- Cuisine: American
Description
With a mountain of gooey, cinnamon-kissed apples nestled under a perfectly buttery and flaky pie crust, this is most certainly my favorite apple pie recipe. To bring out the best apple flavor and texture, pre-cook the filling for only about 5 minutes on the stove. Bake and cool the pie, and then top with vanilla ice cream for the ultimate homestyle dessert.
Ingredients
- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 10 cups (1250g) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)*
- 1/2 cup (100g) granulated sugar (or packed brown sugar)
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1 Tablespoon (15ml) lemon juice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon each: ground allspice & ground nutmeg
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
Instructions
- The crust: Prepare either pie crust recipe through step 5.
- Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.
- Optional pre-cook: Pour the apple filling into a very large skillet, or dutch oven, and place over medium-low heat. Stir and cook for 5 minutes until the apples begin to soften. Remove from heat and set aside. This step is optional, but I’ve found it makes for a juicier, more flavorful filling because it helps begin to soften the apples. If you can, take the few extra minutes to do this, because the flavor is worth it!
- Preheat oven to 400°F (204°C).
- Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5 to 2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. Spoon the filling into the crust. It’s ok if it is still warm from the precooking step. It will seem like a lot of apples; that’s ok. Pile them high, and tightly together.
- Finish assembling: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 12 1-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here’s a lattice pie crust tutorial if you need visuals.) Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center of the pie, and pinch the edges to adhere the top and bottom crusts together. Crimp or flute the pie crust edges to seal.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
- Place the pie onto a large baking sheet and bake for 25 minutes. Then, keeping the pie in the oven, reduce the oven temperature down to 375°F (190°C). Place a pie crust shield (see Note for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling is bubbling around the edges, 35–40 more minutes. This sounds like a long time, but under-baking the pie means an unfinished filling with firm apples with paste-like flour. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it’s getting too brown.
- Remove pie from the oven, place on a cooling rack, and cool for at least 3 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
- Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Notes
- Make Ahead / Freezing Instructions: A couple ways to make ahead of time! Make 1 day in advance: After it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can also be frozen up to 3 months, thaw overnight in the refrigerator before using.
- Special Tools (affiliate links): Apple Peeler | Glass Mixing Bowl | Rubber Spatula | Large Skillet or Dutch Oven (for optional pre-cook) | Rolling Pin | Pie Dish | Pastry Wheel or Pizza Cutter | Kitchen Shears | Pastry Brush | Coarse Sugar | Large Baking Sheet | Pie Crust Shield | Cooling Rack | Instant Read Thermometer
- Apples: See blog post above for the best apples to use. I usually use 4 Granny Smith and 4 Honeycrisp or Pink Lady apples.
- Aluminum Foil Pie Crust Shield: You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
- Hand Pies: If you want to make smaller individual apple pies, try my apple hand pies recipe.
Keywords: apple pie
Have another recipe for this made in a deep rectangular pan. It didn’t say how long & temp to bake. Will your baking time work for me?
Hi Agnes, without trying the recipe ourselves, it’s hard to say. You can use our bake time as a guide, but best to keep a close eye on it to make sure it is not over/under baked.
I would like an extra crispy crust on my apple pie. How do you suggest I go about pre-baking the pie shell in your recipe??
Hi Steph! There is no need to par-bake the bottom crust for this recipe. The filled pie is in the oven long enough to properly cook it. However, if you would like to par bake the crust, you certainly can. It’s tricky to attach the top crust after par baking. Here’s our guide to Par-Baking Pie Crust.
I made your chai spice apple pie last year and it came out perfect. I’m currently baking the deep dish apple pie but it’s not bubbling at all. Should I continue baking until it does?
Hi Tyra, If your crust is golden brown and it’s been about about 1 hour, you could take it out. If the crust isn’t golden brown yet, it may need some more time.
Made my first successful apple pie today – thanks Sally! Reading through previous comments, it makes me laugh how upset people get about the taste of cloves and other spices. I see a recipe as a guide, and you can adapt according to taste. Taste as you go along, ladies and gents! I like clove but didn’t want that flavour dimension in my first ever pie; however, I did add the cinnamon plus sultanas and candied lemon and orange peel pieces. Really pleased with the results and what I think is probably a more subtle flavour than if I used all the spices that the recipe called for.
★★★★★
Hi Sally,
I am a huge fan of Sally’s Baking Addiction. I just made your deep dish apple pie recipe and I followed everything down to the wire. The one problem I had was the bottom crust and the sides would not brown. I kept the pie in the oven over the suggested time and even raised the heat, but it just wouldn’t get brown. My apples were frozen and I took them out the night before and then put them into the cold pie shell. Any answers for me. I need to make another pie soon. Thank you.
Hi Judith, thank you so much for trying this recipe! Did you roll the pie dough to be thicker? Are you baking in a ceramic pan by chance? If you try the recipe again, see if rolling the dough thinner and baking in a glass pan (if you have one) helps. I also wonder if the frozen/thawed apples added too much moisture. I really do recommend fresh apples in this pie recipe if you have them.
Is it better to freeze baked or unbaked?
Hi Loretta, Either way works! If you freeze the assembled pie before baking, there is no need to thaw before baking, especially if you’re using a quality pan like a glass pyrex or disposable pan. The bake time will be a little longer. See the recipe notes for freezing a fully baked pie.
This will be my new go-to apple pie recipe. I made it with the all butter recipe crust because that is what I had on hand. It turned out great! Flaky crust, delicious filling which was not too runny. Thanks!
So excited to try this! Can you freeze or make ahead the filling?
Hi Angela! Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.
Made this pie for a Fall Festival I attended yesterday. Let’s just say it was a MAJOR HIT! Everyone raved about how pretty and delicious it was! Thank you!!!!
★★★★★
Can this pie be frozen unbaked
Hi Lise, you can freeze the assembled pie before baking. No need to thaw before baking, especially if you’re using a quality pan like a glass pyrex or disposable pan. The bake time will be a little longer.
This pie is AWESOME! It’s the very first time I have ever made my own crust! My husband said it’s the absolute best apple pie he’s ever had!
I was nervous about making the dough, but it rolled out so easy!
I used the crisp delicious apples.
Awesome crust, soft apples! Yummy
Thanks Sally!
★★★★★
Love apple pies . Wondering. Which is best apple to use for pie Thanks ♥️
Hi Rosie, It’s best to use a variety of apples in apple pie. See the paragraph in the post above called “Deep Dish Apple Pie Filling Ingredients” with the bullet point “apples” for details.
Hi Michelle, Baking the pie at an initial high temperature helps set the crust, we found this to work best for this pie and recommend it if at all possible. We’re unsure of the bake time without that step, but the bake time will be slightly longer.
Hi Sally,
Love your recipes and will be trying this apple pie for my daughter and son-in-law visiting this week. Can I substitute apple pie spice for the cinnamon, allspice and nutmeg?
Thank you!
Sharon
★★★★★
Hi Sharon! You certainly could, though without knowing the exact proportions of spices in your apple pie spice, you may find some flavor to be lacking. Let us know if you try it!
I’m really excited to try this recipe. I got a mix of granny Smith, honey crisp and pink lady apples.
I’m new to homemade crust. Both recipes I’ve tried are yours, Sally.
I’ve actually made hand pies a couple of times to practice the dough!! Lol
I like the all butter crust a lot but the crust used for this pie was even better. Fingers crossed that I’ve practiced enough to nail this apple pie!!!
Cheers
Good luck!! Let me know how the pie turns out.
I want to try this, but every time I make apple pie, there is so much juice from the apples that comes off that everything gets soggy. Do you have any recommendations for me?
Hi Bailey, it could be that the filling is sitting too long before you add it to the pie crust, giving it time to release moisture. For best results, roll out the bottom pie crust, shape into the pie dish and refrigerate. Then make the filling, and add it to the cold crust. Spoon the filling in with a slotted spoon instead of pouring it in. Then continue with your top crust. Hope this helps!
Sally, thank you for answering my last question so quickly! I appreciate it! One more thing, is there a pie shield you recommend? Thank you!!!
Hi Barb! We usually just use pieces of tin foil to keep the edges from burning – but a pie shield works great, too! Let us know if you find one you love.
I just made this pie. The dough became a bit soft and warm just from me working w it and it’s warm in my kitchen. I placed the prepared pie in the fridge to let it kind of chill before baking. Is that the right thing to do? Thank you! Ps…I love all of your recipes, Sally! You’re my faithful go to!!!
Hi Barb, you’re on the right track! Always feel free to stick the dough back in the fridge to help cool it down if it’s becoming too warm and the fats are starting to melt. Hope you enjoy the pie!
Love this Apple Pie recipe! Third time making today and added a bit more sugar and a few pats of butter on top of the apples before I topped with the crust. I now have my forever Apple Pie recipe, thank you!!!
★★★★★
Hi Sally!
Are the oven temperatures fan-forced?
Thanks so much!
★★★★★
Hi Melanie! All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Hi Laura! You will likely have a bit of extra filling — you could freeze the extra filling for another time, or you could use our salted caramel apple pie recipe instead (omit the salted caramel if desired). We don’t recommend a cake pan or cast iron skillet. Let us know what you try!
Hey Sally!
Does this have to be made with a lattice crust or could I do a full crust, and just make a few slits on the top?
Hi Alex, you can make this pie with a full crust top as you mention. Enjoy!
Thanks. Can’t believe you answered so quickly. I will obviously take your advice.
★★★★★
I recently made a strawberry/rhubarb pie. The top crust was perfect, but the bottom almost dough like. I was thinking of par baking the crust for this apple pie. Thoughts?
Hi Duncan! There is no need to blind-bake the bottom crust for this recipe. The filled pie is in the oven long enough to properly cook it. However, if you would like to par bake the crust, you certainly can. It’s tricky to attach the top crust after par baking.
Hi Sally!
Is this pie with your braided crust able to be made the day before, kept in the fridge, and then baked the next day?
Thanks!
Kim
Hi Kim! Yes, up to 1-2 days in the refrigerator is completely fine for this assembled pie before baking. Enjoy!
I was really excited to try this recipe, but somehow i think i screw it up. I followed everything except that I used limes instead of lemons ( since we don’t have another kind here in my country) and the filling turned out tasting… bitter. Like old lemonade-ish that’s about to spoil. It had a bad aftertaste. I was really sad. I wonder if it was the zest as well. I don’t know. I’m lost. Overall is a wonderful recipe. I’m just feeling dissatisfied with my personal attempt. Thank you though.
★★★★
Getting ready to make this tomorrow and have Saigon / Vietnamese / Organic and McCormick cinnamon. Never knew until last year when I started buying different ones how different they could really taste. With the above cinnamon which would you advise.
Hi Margi, we usually use McCormick cinnamon, but please let us know how it goes if you try one of the other varieties!
I love apple pie! I usually eat Dutch Apple. However, I’ll have to try this. It looks so yummy!
I have made this pie twice already! I have one in the oven right now. It’s so easy to make and taste fantastic. I love the easy to follow directions and the note section.
★★★★★
This is a terrific recipe! I made only a minor change in the ingredients: I used light brown sugar instead of granulated white. I also made a minor change in the technique: I mixed the flour, sugar and spices in a small bowl and then added this mixture a little at a time to the apples. This ensures that the apples are all coated the same way.
Hi Sally….I’ve taken up baking since I retired last year and really following your recipes on your web site. Today was first ever attempt at a deep dish apple pie. Everything seem to go well. Comments from my official taste tester (aka my beautiful wife) was the filling was to soft and it seemed to be a little over spiced. I used only granny apples. Looking for a few pointers to improve for the next time….thanks so much.
★★★★★
Hello Sally, I am 13 years old and I just made this recipe and I love it!! It is perfect for a Christmas family gathering. Thank you and have a merry Christmas!!:)
★★★★★
I made this pie for Thanksgiving, and it was very good! In retrospect, I should have added more apples to it, but it tasted great anyway (I used Honeycrisp and Granny Smith apples). I had a hard time with the lattice, the dough kept breaking while doing it, I guess it was too warm?
★★★★★
Hi Luciana, We are so happy you enjoyed this recipe! Yes, the colder the dough the easier it is to work with. You may find the post How to Lattice Pie Crust helpful if you try it again.
This was my first time making apple pie and it turned out awesome. Hands down best apple pie I’ve ever had! Especially the crust is to die for! Thank you, thank you, thank you for being such a reliable source for baking!
★★★★★
Hi Sally,
I absolutely love your recipes. I look at a bunch of different ones every time I want to try something new, but yours are always the one I select! They are easy to follow, always come out great and you have great tips that I need being new to this baking thing over the last year. Always a hit! I even bought your cookbook, love that too! Making this recipe for second time for Thanksgiving, Thank you for being such a great resource!
P.S. I prepared more apples this time, you’re right, never too many apples!!
★★★★★
Hi Caitlin, I don’t think it’s necessary to use both a crumble topping AND top crust. That may overpower the apples. However, you can certainly try it if you’d like. Crumble topping under the lattice should be ok, but make sure the filling doesn’t overflow. You may want to use only a small amount of crumble topping or slightly reduce the apple filling.