Apple Pies

Classic double-crust apple pie where the apples are cooked down first, so the top crust sits right on the filling instead of floating over a hollow.

Dutch apple pie with a brown sugar crumb built on a tested ratio by weight: 155 g flour, 113 g butter, 150 g brown sugar. Crisp, not pasty.

Salted caramel apple pie with a thick, sliceable filling. Reduce the caramel past where it looks done and cut the added sugar so nothing floods the crust.