even more perfect apple pie

I did not intend to go on an apple pie making bender. I merely did what we always do in October: go apple picking, balk at the price of a bag, insist upon filling it way past the brim (because: economics) and then we ate some apples on the way home home and the bag was still overflowing. So I made an apple pie with 4.25 pounds of apples in it and the bag looked exactly as full as it had been at the orchard. Might they still be growing in there? It’s the only explanation.

new york mutzu applessugars and spicesgoing for thinner slicesmix, then macerate, the filling

I started with the apple pie recipe that’s been on this site for 12 years, but over the years I’ve tweaked it a little at home in small ways (different spice levels, some brown sugar worked in, thinner slices). This time, with some help from the genius Bravetart book, I tweaked it a lot, and it was the best apple pie I’ve ever made. So I did the only rational thing and brought slices of my pie-brag to everyone I saw for a couple days and then I ran out of pie and made another one using the same tweaks and it, too, was the best apple pie I’d ever made, so I did the only rational thing and made a third one and now I think it’s time for us to talk about what I think has made it so much better.

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