I used a pie crust butter recipe vs. shortening. I found with the amount of butter in the crust and in the sauce, I thought it was a little buttery. However today (this morning) will taste it again after it has been in the refrigerator to see if it is the same. Dena’s suggestions are spot on!

I make it every year, but a few recco’s that other users have recommended. Add 1 tbsp of cinammon to the sugar-butter mixture, brush a beaten egg white on the bottom of the pie crus before putting the apple slices on top to stop the sugar-butter mixture from making it soggy, and put 2/3 of the sugar-butter mixture over the apples first and the remainder for on top of the lattice crust. Perfection!

p.s. i use a round cake pan too, don’t have a pie pan

Pie pan is round, shallow, slope-sided dish with a flat or fluted rim to hold the edge of a pie crust. Most of them are one piece but there are some metal ones with removable bottoms.

Cake pans are also round and come in various sizes as do pie pans. The sides of the pans are perpendicular to its base as cakes require height. (Which pies do not). Like pie pans they come in various mediums: glass, metal, silicone, etc.

The sides are really the only difference, with the pie pans serving a speciifc purpose.
Hope that helps.