Well, they all look like an awful lot of crust for one pie.
I like a nice ratio between crust/filling :-)
In all honesty, I usually make the ‘French’ topping (do we STILL hate the French? LOL!) which is a cup of flour, 1/2 cup chilled butter, cut up and 1/2 cup packed brown sugar. (9” pie.)
Whirl in the food processor until crumbly and top your pie with that. It will seem like ‘too much’ but it’s not. Bakes up beautifully and always gets rave reviews.
Keeps that crust to filling ratio in check. ;)