Tim, this whole thing is really nice. I like what you have to say about diner parties, art, and this project in your about section. I’ll be sure to let Natalie know about this. I’m sure we be trying out a few of your goodies very soon, maybe for the our party.
This turned out extra tasty. I used Lebanese apples. But, maybe my pie pan was too big (perhaps they make them bigger on this side of the world… though I do think it is a French pie pan), but I ran out of dough. I mean, it didn’t spread far enough to make the nice little finger pinches on the edges to hold the whole damn thing together. So next time I’ll have to make more dough.
I’m a first-time commenter but long time reader of your blog. As a fellow Chicagoan, I am always so excited to see all of the creative ways you use all of the products our wonderful city has to offer.
Anyway, I saw this pie on marthastewart.com and had one question–why do you freeze it? Does it make a difference in the final outcome of the pie? I’ve never heard of doing that before. On a whim, I registered for Sunday’s Bucktown Apple Pie Contest last night and have been reading recipes like crazy ever since…
I am guessing you freeze it to keep the crust in shape. Pretty often with high-butter content you want the dough chilled. Good luck with the contest! I was originally supposed to judge, I am sorry I am missing it!
Happy baking, Tim