In the past few weeks, I have been learning how to make an apple pie. I decided to learn this skill because we are entering the holiday season and I wanted to learn how to make a great dessert. However, there are some aspects of making a pie that I struggle with.

One thing that I have not liked about pie making is the crust. While attempting to make the crust, it has not turned out as pleased. The crust becomes crumbly and hard to roll out to form that perfect circle. This week, I checked out a help forum about apple pie crust. This gave me helpful tips such as making sure the butter and water are cold.

With this in mind, I decided to try a few new ideas for this pie. In order to use the least amount of pie crust possible, I switched from making a regular apple pie to a Dutch apple pie. Natasha’s Kitchen required an interlaced pie crust on top and a pie filling using the stove top. While Cooking Classy’s recipe was easier, as it required a pie filling mixture on top of the apples and a crumbly brown sugar top.