The apples may oxidize slightly and turn brown, Donna, but usually our apple pies are covered with a top crust (either latticework or a full top crust). The apples also turn slightly brown sugar baking, so it shouldn't compromise the final look of the pie if you choose to use this make-ahead method. If you're not a lover of crust and want to try something else to cover up the apples, consider using a streusel topping for delicious crunch and flavor! Kye@KAF

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