(pictures to follow shortly :)
This year my family requested I make 2 of my apple pies to serve the masses, which I gladly agreed. It turns out this pie has become signature dish, and I have no shame that it makes me feel pretty proud when someone requests it. This is the first time I've made 2 pies at a time.
Obstacle #1 was obtaining a second pie pan. Of course, I do have a second one - in storage, so I opted to borrow my sister's pan. Which, I found out is an in and a half larger in diameter and a bit deeper than mine.
Mistake #1 was buying the Golden Delicious apples too far in advance. We do our weekly grocery shopping on Saturdays, so that's when I stocked up on my 5 lbs. of apples. I was a bit disappointed today when I started cutting the apples that they didn't seem as crisp as I remember.
Genius moment #1 was realizing I could peel the apples with my veggie peeler in one long circular strip starting at the top all the way to the bottom. That way I didn't have to worry as much about slicing a finger, much better control. I think I picked that tip up from America's Test Kitchen.
Bad decision moment #1 was thinking I was being clever by wetting the top AND bottom of the overhanging lip of the crust. Unfortunately, it only ended up making everything too sticky and then I think resulted in my Fail #1.
Fail #1 was when I pulled Pie #1 from the oven to find the pie top separated from the fluted crust edge on 50% of the pie :(
Success #1 was pulling Pie #2 from the oven and it looked just about perfect.
One of the smartest things I did (at the suggestion of the Hub) was making the crust doughs yesterday so I didn't have to worry about it. Also, I started the baking process after lunch, so I don't have to worry about staying up late to finish.