This has been my family's go to recipe for apple pie since 1999, when the recipe was first published. I sometimes sub maple syrup for the sugar when cooking for people who can't have cane sugar. And I use less sugar when the apples are really sweet. Using half tart green apples has also been a favorite to make the pie more tart and less sweet. I also always double the topping quantity because that's my families favorite part. Overall a great base recipe to start from.