What's better than a pie? A pie on top of a pie. We used a pizza slice cookie cutter (that we 3D printed ourselves) to make a pizza pie crust to go on our apple pie. I'll share my pie making techniques honed over many years on how to make this American classic with a twist.

Step 1: Recipe

2 9" frozen pie crust 2 pack, with pie tins (a total of 4 crusts)

1/4 cup sugar

1/4 cup brown sugar

1/4 cup All purpose flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

A pinch of salt

3-4 green apples (not red apples, they need to be tart)

2 tablespoons butter

You will also need 1 cookie cutter to shape your crust.

Preheat your oven to 425 F.

Step 2: Peeling and Cutting the Apples

Rinse and peel the apples. A peeler makes this a very quick process (as shown). Once the apples are peeled, cut them into eighths, removing the stem, bottom, and core. I find it quicker to cut the apple into fourths and then remove those parts, then continue cutting into eighths. If a slice seems too big, cut it in half again. Just don't make the slices too small. Set the apples in a large bowl.

Step 3: Mixing the Ingredients

Mix together the sugar, brown sugar, flour, cinnamon, nutmeg, and salt.

Optional: Add a teaspoon or two of lemon juice or orange juice to your bowl of apples. This helps the mixture stick to the apples.

Slowly pour the mixture on the bowl of apple slices, mixing the apples together as you go. I use my hands to mix them, though it gets really messy. A large spoon would work as well. Mix until the apples are thoroughly coated.

Step 4: Preparing the Crust and Baking

Open your packages of crusts, setting aside one crust to put the apples in and the other three to use for your dough.

Pour your apples in your crust, making sure to fill the entire space. It's ok if they bulge out the top some, it will just be a bigger pie. If you have extra apples, set them aside. I baked my extra apples to have baked apples.

Take the three remaining crusts and remove them from the tins, mixing them together and rolling the dough flat with a rolling pin. The dough should be about 1/8" to 1/4" thick. Use your cookie cutter to cut out enough shapes to cover your entire pie. When placing the dough on the pie, make sure to leave some gaps between the pieces - this allows hot air to escape.

When your crust is ready, wrap the outer edge of the pie in foil or use a pie crust shield. Make sure your oven is set to 425 F and put your pie on the middle rack. Bake it for 40-50 minutes. When the insides start bubbling out, you'll know its done. I like to take the pie out a few minutes before its done and remove the foil and put it back in the oven to bake the outer crust a little more.

Let pie cool on the counter when it is done.