I happen to prefer pie with just one crust, especially apple pie. Which is not to say that I will reject any offering of pie with a top crust.

This is the go-to apple pie recipe in my family. I left the apples just a tad too chunky this time around. It was tasty, but didn’t stay in nice pie wedges very well. I even have one of those apple slicer/corer things, so there is no excuse for over-chunky pie in my house.

I made another one (that I forgot to take a picture of) for a party I had recently with cranberries added in (and with slimmer apples). I think that works particularly well because the tartness of the cranberries offsets the sweetness of the topping.

The apples are tossed with a bit of sugar, nutmeg, and cinnamon (and I added a little allspice and cloves this time too). The topping is just flour and brown sugar (I add a little more cinnamon sometimes too) with cold butter cut in.

Make any pie crust you see fit to. The one pictured is made with butter. The apple-cranberry one was made with a mix of all-purpose flour and whole wheat pastry flour and vegan shortening (because one of the ladiez that was going to be eating it is vegan).

I think I might make another pie tomorrow with the rest of my apples.