when i worked in a bakery, by this time of year we’d be knee-deep into holiday pie production. making this apple pie reminded me of how much easier it all comes together if the pieces are done in stages: pie dough made and chilled one day, sheeted and cut into circles another day, then the pie assembled and baked the same day or wrapped, frozen and stored. but this pie lives up to its name and it was worth putting it together over a few hours.
i used a combination of fuji and granny smith apples and omitted the nutmeg, lemon zest, graham cracker crumbs and tapioca (slurried a little cornstarch in the apple juices instead). and i didn’t include the shortening in the pie dough – left it out altogether and it didn’t seem to make a difference.
emily of sandmuffin chose all-american, all-delicious apple pie for october 26, 2010 (great pick!). for the recipe, see dorie greenspan’s baking: from my home to yours.
