Double Apple Pie

My friend Aly hosted a potluck style halloween party. I had started thinking about pies, and offered to bring one for the potluck. Boy did I stress about what pie to make! Pies are such a fantastic desert, that for some reason don’t get enough time in the spotlight. The only time I typically eat pie is Thanksgiving, where I always make the requested classic pecan pie, so I have never had much of an opportunity to experiment with different pies.

After saving WAY too many pie recipes and debating over the decision for far to long, I ultimately decided to make the salted nut tart from Dessert Person (which was SO good) and a classic apple pie to play it safe. This pie was a total hit! Joanne’s pate brisee is always incredible. I did a hybrid of the two apple pie recipes from her books Flour and Pastry Love, opting for the full top crust from Pastry love as opposed to the lattice crust in Flour. This pie was fantastic as far as apple pies go. I couldn’t find the recommended apples so I used Granny Smiths and honeycrisp. I went with the butter and lacerating technique described in Pastry Love, but besides that followed the recipe from Flour (the recipes are almost the same).

Apple pie may not be my favorite, but man was this a HIT. Everyone was obsessed with the pie, and some said it was the best pie they had ever had.

If you are looking for a pie recipe, this one is an absolute winner! (don’t skimp on the full double crust, the crust is so good you want a lot of it!)