The pie itself is delicious. I make it with only the bottom crust - in an effort to save calories. Which was fine. Two comments: one - I used pippins (quite sweet) and 2/3 cup of sugar was too much - we don't like our desserts that sweet- plus I choose brown over white, or raw, as an alternate. So I'd use much less - maybe 1/4 - 1/3. And 425°F is much too hot. I'd go back to my standard 350°F for an hour. 425°F scorched the top but didn't cook the apples all the way through - so I covered it at 40 minutes and cooked it for another 20 minutes. Perhaps less of an issue with two crusts but I think the top crust would have burnt as well.