BB: Luscious Apple Pie

Baked 11/26/14

Nephew (of the folks next door) wanted to make an apple pie for the Thanksgiving crowd, and sister-in-law and I suggested it be for Wednesday night instead of yet another pie in the Thanksgiving dinner collection. He and I agreed on the Luscious Apple Pie from The Baking Bible. I made the crust, and we shared the rest of the work to get the pie into the oven.

Notes:
--the apples were one Granny Smith and the rest Honey Crisps.
--instead of fresh apple cider thickened with corn starch, we used boiled cider from King Arthur Flour, reducing the amount to about 1/3 cup and adding a little more cornstarch to the amount sprinkled on the apples
--we used a silicone pie shield instead of foil, and found that the pie bubbled at the edge of the crust rather than in the steam slits, and made the crust a bit soggy in spots where the juices accumulated under the shield

We didn't have quite 4 hours to let the pie cool completely, though I speeded it up a bit using my stone countertops as a heat sink. It turned out fine--the first slice or two leaked some juices, but the rest of the pie set up quite well. I'm not the greatest of pie pastry makers, but this one was still reasonably flaky despite my skill level with it. The filling was indeed luscious, with a nice amount of cinnamon (we used the strong Vietnamese cinnamon from Penzeys). No leftover apple pie afterwards!