Recap of My Apple Pie(s)

As mentioned in my last post, I made this apple pie twice - once just for myself, and once for dinner guests. Both times I used the same pie crust recipe, one using Crisco and butter (I was going to try Karen's suggested recipe, but had a bunch of Crisco I needed to get rid of!). The crust was excellent - only called for a bit of sugar, but this made a good base for a fruit pie.

The first time I made one batch of crust, which was interestingly only enough for the bottom layer. By the time I realized that, however, I wasn't about to devote another 20 minutes of crust-making and just made do with what I had. Not too bad! The crust was on the thinner side, especially on top, but that just improved the apple-to-crust ratio. The only potential problem I saw was that some of the filling seeped out on one side. Fortunately, this did not affect the taste!

Pie #1 included a mix of Macoun, Empire, and Cortland apples - very nice mix.

Pie Numero Uno



The second time, I remembered to double the crust recipe. This not only resulted in an adequate amount of crust, but enough extra to get a bit creative with embellishments. Since this was a pie I was sharing with friends, I wanted to make it look "pretty." This pie used a mix of Northern Spy, Cortland, and Empire apples. I must confess I was pretty excited about the Northern Spies, considering everything I'd read about them being the best pie apples and also fairly elusive. Luckily, I went apple picking three - yep, count 'em, three! - times this fall, and on the last trip I found a row of Northern Spy trees and filled half my bag.

Anyhow... here's Pie Numero Dos