A while back, my mom plucked a clipped recipe from October 4, 2000 newspaper (no earthly clue which newspaper), and as I was talking about how much I was enjoying making pies, she dug it out of her files for me to try. I eagerly gobbled it up and took it home, as there were two very promising sources for the recipe: the filling was adapted from Rose Levy Beranbaum’s “The Pie and Pastry Bible” (a tome I’ve been eyeing for some time now, after I found Rose’s incredibly helpful youtube videos), and the crust was adapted from the illustrious Cook’s Illustrated.
As soon as possible I got my hands on some crisp, tart apples and got to work…. And boy was I shocked at just how much work it took! I spent all saturday peeling, mixing, and baking…. It didn’t help that I did the recipe in reverse, doing topping, then filling, then crust, when the crust really needed the extra time to chill and pre-bake, but what cost me in time did not cost me in taste. The pie came out wonderfully! I ate most of it myself over the coming week, but the hubby was able to abscond with a few slices.
If you’re interested, here is a similar recipe from Rose Levy Beranbaum that is up on the Splendid Table website.
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