The problem with becoming increasingly adept at making pie crust is there is never a good reason not to make pie. This is another “The Best Apple Pie” from the King Arthur Flour Baker’s Companion. We ate more than half the first night (it was still warm), and that was only by exercising superhuman self-restraint.
This one was made with all Cortland apples. I think next time I will go back to a mixture. The Cortlands broke down a lot in the cooking process and I like a little chunkiness in my apple pie.