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.
I originally published this recipe in 2018 and have since added new photos, a video tutorial, and several helpful success tips. I also added an optional pre-cook step for the apple filling.
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 or apple cobbler, 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.
I loved the pie and was so proud of myself because I had never made one. But it actually wasn’t too bad! However, my filling was very tart – I used four granny smith and four cosmic crisps which I read were similar to red delicious, sweet and good for baking. I thought I had a good mix and I followed all of the other filling ingredients to a tee. Any idea why it would have been so tart?
Hi Nadia, perhaps the granny smiths were from a particularly tart batch? For next time, you could try fewer granny smiths and more of the sweet variety in their place. We’re so glad you enjoyed the pie!
SO GOOD! I reduced the sugar a tad (1/3 cup) and used both brown and white. Was generous with the lemon and used just 5 apples because wasn’t using a top crust, just a bottom one so the level could be lower, but see how 8 would fill a full pie. They really do bake down, you DO have to pile and pack them in there! I softened them first. Instead of adding foil just on the edges I made a full tent with a big steam hole in the middle because it looked like the top apples were drying too much w/out a top crust. It worked great and it’s hard to believe it’s just a little sugar, flour, lemon and spices making it taste SO GOOD. We used 3 Grannys, a Honey Crisp, a Pink Lady and a few blueberries. I’m allergic to eggs so washed the crust with a salted butter/maple syrup mixture. Thank you for this recipe!
I’m making an apple pie for the first time, and I’m not really following this recipe closely, more like using it as a guideline. How on earth are you supposed to cook the apples when there is no liquid at all in the apples, plus ¼th of a cup of flour? I added about 1 cup of water to the apples since I want the pie to be juicy, but I’m confused about this step for those who will make it normally. Is there a video of this?
Hi Em! Yes, you can find the video guide in the recipe card above.
I made a mess cooking the apples in a pan. The flour adhered so badly I had to keep using water to lift it back off. I wound up adding butter as well and used my spatula to try to save all of those spices. I’m getting ready to make the crust now.
Hi Karen! A lower heat may help as well.
I needed to add more apples than indicated in the recipe….all apples are different sizes…so this time I didn’t add the flour to the apples before sautéing and it was absolutely fine. None of us were impressed with the crust recipe, but preheating the apples just a bit worked nicely as there wasn’t a spot remaining in the crust that wasn’t completely filled with apples. This is why I needed more apples, in my opinion. I prefer a mile-high pie. It. Was. Heavy. An impressive looking pie for my son’s birthday but the crust wasn’t flaky. As the butter pieces melted they leave holes in some areas making it less appealing as well. I have been baking for 45 years. This is not an inexperience issue. Every now and again I pull away from the same ‘o same ‘o and try a recipe. My oldest daughter immediately knew it wasn’t “your crust”. Hahhahaha! Thank you.
Any recipes without butter for cakes and icings?
Hi Rosalee, you can browse all of our cake recipes here. Many of them, like carrot cake and chocolate cake, are made with oil instead of butter. For a frosting without butter, you might enjoy this whipped frosting.
I’m wondering why my lattice top lifted and the juices drained along the pan edges rather than bubbling through the latticework. While this is my 1st apple pie, I’ve never had this happen with other fruit pies. I did try fluting the edges instead of just forking them. But, that should cause it unless I did something wrong. Too tightly pulled the edges when fluting? Too much egg wash? Cooking too long on 400? Any thoughts or suggestions?
Hi Moni, the pie will always bubble at the edges first, this is normal! If the lattice separated from the bottom crust, we would focus on adhering the two together a little stronger next time. We like to fold the bottom crust over the lattice, as you can see in the video and photos above. This should help!
Disappointed. This is the first time I’ve made something from this website that was subpar. I used granny smith apples and did attempt to pre-cook them in a pan. The apple mixture struggled to work up some liquid and the spices stuck to the non-stick skillet. I realized when I placed them in the pie crust that there was no directions to add butter before placement of the top crust. Never had a pie recipe that did not ask for butter on top. I went ahead and added then topped the pie with the crust. The pie was good, but not great. I did not use the pie crust recipe, but my own.
Me too! It was WORK to get the spices and flour back off of the pan and I’ve been working hard to try and incorporate the gooey lumps back into the apple mixture. Who knows? It may work out just fine?
What oven rack level do you bake your apple pie? With #1 being on the bottom
Hi Bonnie, we typically bake this pie on the middle rack, but keep in mind that all ovens can be a bit different. Anywhere from the middle to bottom third of the oven should work great.
Thank you for all of the wonderful recipes! Going to make this tomorrow.
Will you ever be adding a recipe for Tres Leche Cake to your website?
Hi Stephanie, we hope you enjoyed the apple pie! We don’t have plans for a Tres Leches Cake at the moment, but perhaps in the future. Thanks for the suggestion!
Such a great recipe but I am definitely doing something wrong as my filling turns out mushy almost like applesauce. I’m using Granny Smith and honey crisp…using flour…I just don’t know what I’m doing! 🙁 any help is appreciated!!!
Hi Rachel, are you slicing the apples a bit too thin? Aim for about 1/4-inch-thick slices. This will allow them to be tender, while retaining some texture. Be sure that your apples are on the firmer side, too, and not starting to soften. Hope this is helpful!
This was the worst ever, filling dry and tasteless – threw it out – waste of time and money
We all thought it was amazing!
Sally! I’ve been using your recipes for a couple years now and everything has been delicious. Last week I made your apple pie, then I made your cheesecake recipe. I stuffed the apple pie inside the cheesecake. I then made your salted caramel sauce to pour over the cheesecake and OMG!…..best dessert ever! Thank you for all of your wonderful recipes!
Sounds absolutely amazing, Lisa! Thank you so much for making our recipes!
I made this pie twice. The first time it came out delicious . Everything was fine. Just rolled the bottom a bit too thin . I made this pie for a second time but my pie came out hard like a biscuit this time .did i not add enough water or did i overbake it .i thought this time will come put better than my first time but i flopped it . The recipe is great but don’t know what mistale did I make that gave me a biscuit like crust compared tp first time it was nice and fluffy just the right amount of crispy but spft inside .
Hi Shaakirah, it sounds like the pie dough may have been overworked for your second pie. For next time, make sure that after you add the water, you’re lightly mixing everything together. You want those visible specks and swirls of butter! We’re glad you enjoyed the apple pie—it’s a favorite!
I made this for a true pie lover. He loved it! I admit that I used refrigerated pie crusts. Putting that aside, he was impressed with the apple filling and the fact that it was moist but didn’t run. Thank you for another winning recipe Sally!
I made this pie with refrigerator crust and the filling was perfect! I was short on apples and used 3 large apples and 1 cup of cranberries. I also added more sugar to help with tartness. Cooking the filling is a must as your recipe states. Thank you!
Hello – if I precook the filing, do I have to let it cool before putting it into the pie crust?
Hi Opal, we usually let it cool down while we roll out the pie crust, but if you already have your pie crust ready to go, just give it a few minutes and then go ahead and add the filling.
Delicious! I made two of these for thanksgiving and they turned out perfectly!
I made it and it was fabulous! Thank you so much! I did everything just like you told me to, and it was both beautiful and delicious! Thank you so much, Sally! You’re making me a great cook!
First time my lattice crust has ever turned out well! I used your shortening butter combo crust. The filling was just sweet enough. It was a perfect apple pie and my family agrees it’s the new favorite Thanksgiving dessert.
I did not peel the apples (too much work) and it was delicious! When I made this last Thanksgiving I did not pre-cook the apple filling and the pie crust was under-baked and had to go in the oven for longer the next day (it still turned out great). It didn’t help that I used a smaller metal pie dish, so I couldn’t see the color of the crust to tell that it was under-baked, and the smaller surface area probably took longer to bake. This year I pre-cooked the apple filling on the stove as suggested (for longer than the recipe says, more like 10 minutes) on medium low in a dutch oven. I also used a larger sized glass baking dish which required an extra half of a store-bought pillsbury crust but made it easier to fit in all the apples and cook more quickly. No soggy bottom this time! I also added a bit more of all the spices, especially this cinnamon. I subbed allspice for Chinese Five Spice.
My grandma said that it “looks perfect” and I can’t give higher praise than that except that it was perfectly delicious, too!
Dear Sally, I am 76 years old, and finally, I have the perfect apple pie recipe. My kids and grandchildren all loved it. Thank you so much.
This was an awesome recipe, the pie turned out delicious! It was very simple and easy to follow. I used the all butter pie crust recipe, and it tasted fantastic. Thank you!
Made for the first time and second time and this recipe is amazing. So easy to follow and came out perfect both times. I swear by this recipe for both the crust and the filling.
We had this pie today and it was fabulous! I made the dough and the filling yesterday. I did the precooked filling method. I got up early and put everything together and baked. It cuts beautifully and the filling sets nicely.
I received lots of compliments on this pie on Thanksgiving. They just looked at it and said, “That looks good!” And it was! Love the additional spices besides just cinnamon.
OK… I finally was brave enough to make a homemade pie crust after many yrs of pie making I followed your pie crust recipe and it worked marvelously, all the details and tips really helped. Then I made this pie and it was a big hit at Thanksgiving to say the least…
I like the tip about lowering the temp for the bulk of time
I use deep dish pie pan and use almost 3 lbs of apples
Bu I disagree with Apple choices. As my mom used to say
I don’t want to “chew” my pie. So we use the softer Macintosh and have changed peoples idea of Apple pie
The filling fell!! The crust has stayed and did not fall and looks great, but the filling fell down inside. I used 4 each large Granny Smiths and pink lady’s, I weighed them and they were about 1300g. What went wrong? It looks beautiful and brown but like I didn’t put enough filling in.
Hi Meg, this can happen. Did you lattice the top, or use a full top crust? If the latter, did you vent it? Steam needs to be able to escape the baking pie. Also, do you think you over-baked the pie? Because then the apple filling will bake down too much.
It was latticed, the crust was looking a little underdone, so I baked a little longer but used a thermometer to gauge how long. It’s possible I over baked it, I was so worried about the bottom crust not being done. It tasted great and the crust was amazing, it just fell in. Thank you! I’ll definitely try again.
Hands down the best apple pie. I did a full top crust and the baking time was the exact same. First apple pie I’ve made that has a nice soft filling, but not mushy. Great flavor too!
I just made this pie and after taking it out of the oven I noticed I forgot to peel the apples 🙁 . Hopefully when I try it tomorrow it isn’t too bad with the peels. I don’t know how I missed it, so sad.