mamaFasu is the brand new owner of (another!) titanium knee, so she's been shacked up in the house for the past few days. I asked her if she wanted any sweets to which she responded with, "Apple pie!" We had a bunch of fuji apples so why not? It's not your standard baking apple, but when life gives you ... yeah, well you know how that goes.

Recipe: Classic Apple Pie, Martha Stewart Baking Handbook

Notes:
So Martha redeemed herself this time around after the chocolate buttercream incident. This pie.. mmm, mmm good! I did flub the recipe a bit by skipping the step of putting the pie into the freezer before baking it, but I don't think it affected the end results much. The filling was amazing, AMAZING. Despite the fact that it came out on the soupy side (Could it be that the fuji's have a higher water content?), The filling was sweet and flavorful! It was a big difference from the Cooks Illustrated filling which was dry and bland in comparison. The CI recipe was basically all apples and some lemon juice, not even any cinnamon. But where the CI recipe went right, was precooking the apples. Filling shrinkage is what CI reports as the main problem with traditional apple pie recipes and it came true in this one. Cooking the apples in the pie results in a significant gap between the crust and the filling.

Yummy, but soupy filling, and major filling gap-age

Now I'm obsessed with combining the two recipes. Stay tuned for more apple pie! And yes, I will practice my crust crimping technique! I forget that the crimped part must rest on the edge of the plate, otherwise, it will droop and wrap around like mine did here. Oh, and on the soupy filling, the next day all the liquid was gone! It must have been absorbed by the filling and the crust.

** And another Gollly Gee Willikers moment, papaFasu, while I was in the middle of baking the pie, suggested that I should make more of those cheddar cornmeal scones, because why? "Oh, they don't taste too bad."