T-pie

Happy T-day everyone! This year I am spending Thanksgiving at RLF (although I am sad to miss Thanksgiving with my fellow orphans—you know who you are). This year I made an apple pie, but decided to ditch my usual recipe and try a recipe from Martha Stewart. The recipe is pretty straight-forward (although I had underestimated the time commitment with the refrigeration involved), but instead of a traditional covered or lattice crust top, this recipe has a decorative top made of fluted circle cutouts.

A few tips:

• I probably over filled the pie, in hopes that it would shrink down, but as you can see in the photos below… it didn’t! The recipe calls for 4 lbs of apples—about 7 medium
  sized apples, but you could probably do with 6.
• Don’t forget to put the dabs of butter in before layering the top on!
• Keep an eye out for the crust browning too quickly— after the initial 25 minutes I had to tent the pie with foil to keep it from burning.

Here is the before:

and the after: