We had a dessert-farewell "thingy" yesterday for our temp, who is going to England to study. I made an apple pie and it went over really
well. Excellent was even used! To remember what apples I used, I'm going to call it "F & 3G Apple Pie" (Fuji, Gala, Golden Delicious & Granny Smith: 2 of each)
Original recipe for "The Mother of All Apple Pies" and "Basic Flaky Pie Pastry" is by Ken Haedrich in his book "Pie"
The only thing I altered was to omit a pecan topping and do a lattice crust. And because the original recipe had divided the sugar between the topping and
the filling (3/4 cup each), the pies came out not too sweet and let the apples shine on their own. I say pies, because this recipe was for one
massive pie and I used a total of 16 apples, 8 per pie. This was also the most successful flakey crust (butter and shortening).
After munching all day on pie, 4-layer carrot cake, assorted cookies, brownies, cheesecake (I made that too), fresh fruit and a ton of coffee we all went home in a sugar-coma.