this year, i decided to pick my apples from the bin at the market because it was faster, closer, as cheap, and just as good quality (if not better) than the u-picks. cons: you don't get as much variety and you don't get to stuff your face with apples while buying them from the stand.
using alton brown's recipe for a pâte brisée crust, i set out to make two pies at a time (one for someone's birthday party and the other for my un-birthday).
things i discovered on this pie-making feat:
- having hard alcohol handy makes the medicine go down (and the keeps the flour in the crust from glutenizing quickly as opposed to water).
- a sharp peeler makes a huge difference.
- apple corers make things go way faster.
- a helper makes things go twice as fast!
also using alton's super apple pie recipe as a guide, i used the standard fare of cinnamon and nutmeg for spices and also added freshly ground cardamom. AB's recipe called for some stupidly named spice called grains of paradise which i have no idea what that is, but after a little research i found could be substituted with cardamom.
that said, the only remaining thing about the pie pictured above now is that photo...
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