NOTES: I use an 8 oz bottle of applesauce and cook it down so it's thick before adding it to the apples. This is really the secret to this recipe. It makes a nice binder and gives it a really "appley" flavor.
I use a mixture of tart and sweet apples. All need to be ones that hold up well to baking (Cortland, Granny Smith, Macintosh, Gala, Braburn or Honey Crisp) The apples will affect the flavor and texture more than anything else.
Bother to buy whole nutmeg and use a plane grater to grate it.
Don't skip the salt.
Butter, not margerine, goes without saying... I double the crunch topping and paint the lattice with heavy cream or a beaten egg first so it will stick to the crust better.