For years, my go-to apple pie has been a foolproof recipe from Fine Cooking. I never had much success with double-crust pies, and the leaf cutouts are a good way to fake it. Plus, it makes a beautiful pie.

Still, this version from Baked is pretty good. The filling is cooked down a bit in some brown butter and it’s got a bit of whiskey in it (Bourbon, duh). Mine made a lot of liquid, too much, really, so it bubbled over all into the oven and made a big mess. But the pie, it’s delicious. The filling is great, and the crust is really easy to work with. In fact, this is my second most favorite crust recipe.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Classic Apple Pie (Baked: New Frontiers in Baking, p. 93)