This pie started out with such high hopes and unpretentious goals. It had all the potential of becoming the perfect, juicy, flaky-crusted pie of my dreams. And it was...up until I slipped it into the oven. As someone who didn't grow up on pies (we prefered tarts), I'm still trying to perfect double-crusted recipes . I didn't take into account the obvious laws of gravity and it's effects on something made out of butter in a 400 degree oven. Who knew that a crust wouldn't stand a proud 1-inch above the pie plate without any support? All I could do was watch helplessly as the crust 'melted', a la Raiders of the Lost Arc-style, into a sad heap. Occasionally I would have to open the oven and shamefully remove the carnage.
Once the pie had cooled, I did my best to salvage what was left of the crust. It was a far cry from the pleated beauty that had gone into the oven. I hit yet another snag when I tried to remove a slice for pictures. It's back remained stuck to the pie plate, as did the second slice, and the third, and the forth. I tried propping up the crust with a small plate, but it just looked pathetic. So I took the mature route, mashed everything together, and served it in ramekins.
Once I calmed down the bitter perfectionist inside my head, I found the pseudo pie to be extremely delicious! Even though it was a shadow of it's former self, I could still taste the buttery crust, the tart honey-crisp apples, the plump raisins (not my choice) and the mild spice of cinnamon and nutmeg. What it lacked in presentation, it made up for in flavour. Since I'm a bit pied-out from this month's recipes, it may be a while before I try this recipe again. But you're on notice, double crust.
For the complete recipe, please visit Emily's lovely blog, Sandmuffin. Thank you, Emily. Despite everything I have made, an apple pie was on the back-burner of things to try. Had it not been for your choice this week, it may have remained there for far too long. It's always a humbling experience when we learn obvious lessons from a recipe.