After cooling the pie, I put it in the fridge for an hour so it was easy to slice it.

I used Natasha Kravchuk’s apple pie and pie crust recipes for this. I just used too much cinnamon because I love cinnamon. I have to admit though that I put a little too much. I’ll lessen it next time. 😜

Also, I doubled the pie crust recipe because I wanted to pull off the lattice-crust. I love the buttery taste of the crust. You can eat it on its own. I ran out of butter for the second pie’s sauce so I just used the full cream fresh milk and added flour and sugar to it.

For 1 pie, 3-4 apples will do. I used a 24.3 x 4 cm pan and 6 large apples were able to make 2 pies.