Blue Ribbon Apple Pie

Mistake #1: asking my husband what he would like me to bake for his Mom’s for Thanksgiving
Mistake #2: trying to do it anyway 🙂
I followed the Cooks Illustrated recipes for the All-Butter Pie Crust and Blue Ribbon Apple Pie from my new Cooks Illustrated Family Baking Book (yay bday presents!).
Pie crust is difficult to work with. Duh. It was so hot in the house from my other Thanksgiving day preparation cooking that it was soft within 5 minutes of taking it out of the fridge.
I also overcooked the apples in the early stage so that made the pie mushier inside than I would have liked, but at least there was no shrinkage.

Crust looked good, but I would use 1 tsp sugar on top instead of 1 tbsp. Smells very buttery. Also, I would make the bottom pie crust 13″ round with this deep dish instead of 12″… crust didn’t overlap edges as I would have liked for better fluting.
The verdict from the Perkins/Fusco family: they really liked it! Chris is the only one that wants more cinnamon and sugar inside. The consistency is just right too, so apparently overcooking the apples is a good thing.
I had a leftover piece a day later and thought the crust was yummy and buttery, and I liked the mix of sweet and tart apples (the mix of textures was good too). Next time I won’t be so nervous. Peach pie, here I come! 🙂

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