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. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
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 – it made the cut for my collection of delicious summer pies, too! 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. I use the same warm blend in baked apple cider French toast and apple zucchini bread, too.
- 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, SugarBee, SweeTango, 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, apple cranberry 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.
Optional step: Refrigerate the pie for 20–30 minutes before baking, to help set the lattice.
Bake: Bake the apple pie until the crust is golden brown, and the filling is bubbling through the vents, about 1 hour. I recommend placing a baking sheet on the rack below the pie, to catch any bubbling-over juices.
Start baking the pie at an initial high temperature to help set the crust. After 25 minutes, reduce the oven temperature as the recipe card instructs below.
When I lower the oven temperature, I also 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 up through the lattice, 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.
And if you have an abundance of apples on your hands, whip up a batch of my honeycrisp apple sangria!
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!
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My Best Apple Pie Recipe
- Prep Time: 3 hours (includes pie crust)
- Cook Time: 1 hour, 5 minutes
- Total Time: 7 hours (includes cooling)
- Yield: serves 8-10
- 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. This recipe is also in my cookbook, Sally’s Baking 101.
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 ground allspice
- 1/4 teaspoon 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. The pie dough needs to be refrigerated for at least 2 hours before using.
- 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. Place the pie shell in the refrigerator while you prepare the filling.
- 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. Cook over medium heat, stirring gently, until the apples begin to soften, about 5 minutes. Remove from heat and set aside to slightly cool. 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).
- 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. Optional: Refrigerate the pie for 20–30 minutes to help set the lattice’s shape.
- Bake the pie on the middle oven rack for 25 minutes. I recommend placing a baking sheet on the bottom rack to catch any bubbling-over juices. After 25 minutes, keeping the pie in the oven, reduce the oven temperature to 375°F (190°C). Add a pie crust shield (see Note for homemade shield) to prevent the edges from over-browning. Continue baking until the pie is golden brown and the filling is bubbling through the lattice, 35–45 more minutes. 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 | 9-inch 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 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.
Reader Comments and Reviews
The pastry recipe using both shortening & butter is great tasting & very workable, making a thick crust. The instructions to place a baking sheet under the pie was a fail. My pie was cooked, all but the bottom, fortunately I let it cool & put it back in the oven at a lower heat on the lowest rack to brown the bottom without overcooking the apples.
I’m a beginner. I mean a real beginner. I need details. How much flour? How much sugar? Recipes without details send me searching for other options.
Hi Greg, do you see the recipe card above this comment section? You can click “jump to recipe” at the top of the page to go straight there.
Very silly question, but if you’re freezing do you freeze it in the pie pan? Wrap the whole thing twice in plastic wrap then aluminum foil?
Hi Victoria, yes, we freeze right in the pie dish and wrap in plastic and then aluminum foil.
I have followed several of Sally’s recipes & have not been disappointed! This one is no exception. Thanks for sharing your expertise.
Can I just use solid pie crust for top?
Sure can!
I’m making my first ever apple pie and after reading the reviews, I’ll follow to a ‘T’! I just have one question? When you say remove the pie from the oven and cool for 3 hours, do I remove it from the pie dish?
Thanks, looking forward to tasting it
Hi Jo! Leave the pie in the pie dish and serve it from there. Happy baking!
Thanks so much, I did just that! It was a triumph!
I did need to bake it for around 40mins longer to brown the bottom, but I think my oven runs a little cool.
My dinner guests went nuts for the pie, wonderful recipe, saved to the baking folder now Thank you xx
This recipe is excellent. My family is gluten sensitive so I made a gluten free crust. I did add a 1/4 cup of heavy cream to the sugar first because we like a saucy pie. I made the pie & wrapped it in several layers of plastic wrap then 2 layers of aluminum foil. Put the pie in my freezer for 3 days then I baked it straight out of the freezer.. I brushed with egg. I place a cookie sheet in the oven and temp on 450. I placed my silicon crust ring over the pie edge then put aluminum foil on top of the pie. I baked 15 minutes then lowered the temp to 375 and baked another 15 minutes then removed the foil and baked 60 minutes. The pie was perfect. I’m testing freezing my pies for Thanksgiving. I’ve never done that before. Usually bake fresh but I’m trying to make my week easier.
This is the best apple pie I have ever made and I have made lots! Thanks,Sally
Made this pie, i always cook my apples to get the extra juices. Only thing i do different is make a streusel top because i am bad at crusts.♀️ When we eat our slices of apple pie, we put a nice slice of sharp cheddar cheese on top and warm it up. Thats the way we’ve Always eaten it for many many years. Delicious recipe.
Have you tested this recipe using brown sugar instead of granulated white sugar? Would there be any pitfalls to making this substitution?
I made the pie this week with white sugar and it was a fantastic pie! My lunch guests really loved it with a scoop of ice cream on the side. I made some minor adjustments to the cookbook recipe: I added 2 Tb. of butter to the skillet when I precooked the apple filling which added a nice flavor to the filling. To customize to my taste, I added an additional 1 tsp cinnamon and 1/2 tsp ground cloves (I love the spicy flavor of clove). I adhered to the 5 minute duration for precooking the filling and that turned out to be a perfect recipe direction. As Geoffrey commented in an earlier post, I would recommend letting the filling cool prior to placing it in the pie pan with the bottom crust. Without cooling the filling, the top crust almost got too soft to build the lattice.
Hi Susie, we’re so glad you enjoyed the pie! You can certainly use brown sugar here instead. Expect a slight flavor change. Enjoy!
I have a lot of yummy apple pie recipes. But this might be my new favorite. I was out of shortening, so I used your all-butter crust, and it was delightfully flaky. Thanks for sharing!
Hello! Do you have suggestions for how to incorporate pecans into this pie?
Hi Maggie, we haven’t tested anything, but you could try adding 1/2 cup or so of pecans to the filling. Let us know if you try it!
Just tried this along with the All Butter Pie Crust and it truly turned out amazing, all my friends loved it. I have a sweet tooth but quite liked that the filling wasn’t overly sweet, which made it perfect to add a scoop of ice cream. I did spend quite some time peeling and slicing all the apples, but that’s something personal that only practice will help with. Definitely recommend 🙂
Wow! So good. I’ve always thought you should roll out the dough after it’s warmed up a bit so it makes it easier. I rolled this one cold and the crust came out perfect! Used all butter. Liked the allspice which adds a nice dimension to the filling. Used all Granny Smith and brown sugar in the filling because that’s what I had. Never precooked the apples before but it made the filling better and developed the flavors. Thank you!
It’s a wonderful apple pie and good directions!! I found one problem. When I put the warm apple filling into the pie and tried to lay the lattice, the warmth softened the lattice strips enough that some of the butter in them melted and made it very hard to fold back and forth in the lattice. I think I would wait till the filling is cool next time, and then pour it into the pie pan.
Also, I know my oven runs hot and I had to add one 20 minutes of baking time to get the internal temp close to 200 degrees. That’s a lot of extra baking time.
I had the same issue with the butter in the lattice strips softening. I think you’ve got a great suggestion to let the filling cool prior to putting it into the pie pan.
Can I follow this recipe using a store bought refrigerated pie crust?
Certainly!
Hi! About to attempt this apple pie using your All Butter pie crust recipe. I didn’t see anywhere indicating that I need to par-bake the crust before adding in the filling. Is this the case? Thanks!
Hi Sabreen, 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.
Awesome recipe, I was just wondering if I make the pie ahead in the morning or the day before how would you recommend warming it up before serving?
Hi Jay, You can warm it up in the oven before serving. Enjoy!
I do not have a pie dish, do you have a good idea for a replacement? Could I use a cast iron pan?
Hi Sally, Absolutely. No need to do anything extra and no need to grease the pan either. Bake time may be a little shorter, but not by much.
Everyone raved when I brought this pie over to friends place. Making it again for thanksgiving. Only thing I noticed is I think the recipe tells you to roll out the bottom pie crust in steps 2 and 6.
Hi Stephanie! Thanks for letting us know. We recently updated the instructions to match the cookbook version and accidentally had rolling out the dough twice. Appreciate you letting us know!
I really wanted to watch your video to see exactly how you did a couple of things. I sort of lost interest after 7 minutes and 19 ads. I thought that was a little bit ridiculous. As a matter of fact, 7 more ads played as I was writing this.
Hi Jason, I’m so sorry for any trouble. I completely understand how frustrating that must’ve been. I don’t have control over the frequency or placement of ads in the video player, but I’ll definitely pass this along to my ad team to review. In the meantime, you can always find the full written instructions and step-by-step photos in the post itself, so you don’t have to rely on the video to follow along. Thanks for taking the time to reach out.
Incredible! Amazing apple pie recipe!
Sorry if I’ve missed this in the questions/answers. Can I use Brantley (British cooking apples) in place of Granny Smith? If so, do I need to cook them at a different heat or time? And since they are a bit more sour, would I need to increase the sugar? Thank you!
Hi Melissa, that should work just fine! No need to increase the sugar. Let us know how it goes!
The Bramley British cooking apples worked great! I ended up making two pies, one with the British cooking apples and one with a mixture of granny Smith and pink lady apples. Both were fantastic!
Thanks Sally,
That was the best apple pie I ever made!!
It came out perfect!!
I wouldn’t change anything.
Oh my goodness this is the best apple pie recipe that I’ve ever made. Everyone loved it. I personally would like it a little bit sweeter but, everyone that tried it said don’t change the recipe a bit. I have enjoyed every recipe of yours that I have tried . 5+ stars
This looks fantastic! Is this a recipe where you could make the filling and freeze it to use during the holidays? We went apple picking and I’m trying to figure out how to best utilize these beautiful apples! Thanks!
Hi Megan! You can freeze this pie filling. If you want to do the optional cooking step, we would do that before freezing.
I am going to be making a cake, and wanted to use apple pie filling between the layers. Is this filling able to be completely cooked on the stovetop so that I would be able to do that?
Hi Chris, we haven’t used this pie filling as a cake filling, but you can certainly try it. Keep in mind that it will be quite wet, so you’ll want a sturdy buttercream dam around the edges to prevent it from squishing out the side. Let us know if you give it a try.
Can I make the filling the day before and refrigerate overnight? In Sally 101 it says to spoon the warm filling into the pie dish. If I refrigerate it then obviously it will be cold so do I need to warm the filling up a little or adjust the baking time?
Hi John! That should be fine. The bake time may be a bit longer – just keep an eye on it!
This recipe is delicious! I am wanting to make mini personal pies, 5” round. Could you recommend a bake time? Thank you!
Hi Hope! We can’t give an exact bake time without testing it ourselves, but mini pies should work just fine. You may also love these apple hand pies!
I’m very interested in adding Vermont Boiled Cider to this recipe! How would one go about it? Would I need to modify the amount of other ingredients? Thanks!
Hi Kayla, we haven’t tested the addition of boiled cider here, and it would take some experimenting to ensure the filling still sets properly and doesn’t become overly runny. Let us know if you decide to try anything!
Just perfect! I could only find 9.5″ pie pans, so I used an extra apple (and a little more cinnamon and sugar) to fill up the extra space, which worked well, but I probably could’ve used two. The crust was unbelievably good, but I had to roll it out very thin for the larger pan. I will scale the amounts up about 20% next time. I will definitely make this again.
You simply cannot go wrong with Sally’s recipes! Everything I’ve tried has been ‘best of’ quality, and this apple pie was the bestest yet.