Prepare the filling first. Peel, wash, and dice the apples. Set aside. (Grandma used her thumb and index finger to show the size, about 1/2 cm thick. She didn’t specify, but I guessed. Pretty smart, right?)

In a small bowl, mix cinnamon, sugar, lemon juice or vinegar, and flour until combined.

Heat a non-stick pan over medium-high heat. Add apples and sugar mixture. Stir constantly for about 5 minutes or until apples start to soften. Remove from heat and let cool completely.

Preheat the oven to 410°F (210°C) without the fan for about 10-15 minutes. Line a 9" pie pan with one sheet of pie crust, pressing the edges to fit. Use a fork to poke holes in the crust base randomly (Grandma demonstrated this with a jumping motion).

Pour the cooled apple filling into the crust-lined pan and spread evenly.

Cut the remaining 2 sheets of pie crust into long strips about 1 cm wide. Weave them over the top in a crisscross pattern like a basket. Trim and tidy the edges.

Bake in the oven at 410°F (210°C) without the fan for about 20 minutes. (I timed it myself because Grandma didn’t specify, just said to bake until the edges start to turn golden, then reduce the temperature to 340°F (170°C) and bake for another 20-25 minutes or until the top is golden brown.

Remove from the oven and place on a rack to cool. Done!

Note📢: Every oven is different, so heat and time may vary. Don’t rely on my oven settings because I’ve been told that following my instructions didn’t yield the same results. This recipe is a personal favorite passed down from my 95-year-old grandmother. Feel free to adapt it. Sugar levels can be adjusted to taste. Don’t ask if this recipe is too sweet or not sweet enough; for me, it’s just right. Adjust sugar to your liking.