Apple pies seem so simple and classic, but like all simple and classic things, there’s a tumult of decisions brewing just beneath the surface. Granny Smith or Pink Lady? Butter, lard, or both? Double crust, lattice, or crumble? Just pass me a slice and scoop me some ice cream dammit! …it seems to make you wan’t to scream.

But, here’s the thing: delicious food is the accumulation of decisions.  Do I actually caramelize the onions or do I say screw it and try to rush the process? Do I let the dough rest for thirty minutes or do I get shifty eyed and use it after five? No, none of these things will ruin a dish, but they’ll take away from the possibility of it being better than good. And don’t we all deserve a slice of great pie?

Here are some of my thoughts on what makes a truly awesome apple pie. I hope these tips help you make yours.