Okay. If I am being honest, I don't love how these pies turned out

Here's some things I would do differently:
1. Use less flour, just like a quarter cup less, because you do add a lot of flour in the rolling process.
2. Shape my dough in to flatter discs. I think the combination of using too much flour and shaping my dough into thicker discs made it more difficult to roll out in to a nice sphere.
3. I would either add just the crust on top, or just the crumble. The intention of this pie crust recipe is to either make two pies with crumble, or one without.
4. Peel the apples and use more apples. Next time I am going to get three big green apples, and one or two big red apples for the filling. The amount may vary depending on the kind/size of apple so just keep that in mind. I think that would make a huge difference. (It's recommended to have a higher green apple ratio in your pie.)

Also note that the crumble I made should be doubled if you are going to make two pies with the crust on only the bottom.

Check this link out for my Pie Crust Recipe!
https://sadieblues.blogspot.com/2024/...

For the Apple Filling:
4-5 apples (or around 5 lbs)
1/4 tsp Lemon Zest
2 Tbsp Lemon Juice
1/2 cup brown sugar
1/2 cup gran sugar
1/3 cup all purp flour
1/2 salt
2 tsp of pumpkin spice, allspice, or any spices perfered.
1 tsp vanilla

For the crumble:
(I halved this recipe)
1 1/2 cups all purp flour
1/3 cup gran sugar
3/4 cup brown sugar
1/2 tsp salt
3/4 cup (1 1/2 stickes) melted butter

Bake @ 425 degrees Fahrenheit for 15 minutes
Drop temp to 350 for 10 minutes
Cover pie with tinfoil and bake for another 30-50 minutes.

Don't be surprised if I try this out again with a few changes.


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