Truthfully, Dorie's recipe wasn't so far off the "traditional" recipe. It calls for apples, cinnamon, lemon juice, a bit of sugar, and tapioca. The tapioca is used as a thickening agent. I didn't want to buy it just for this recipe, so I used corn starch. Worked like a charm. I'm sure that Dorie's Good for Everything Pie Crust is just that, but I refuse to use anything other than the one from Cook's Illustrated. I've had success too manytimes with it to use another.
Does anything smell as good as an apple pie baking in the oven? This one turned out lovely and delicious.
The only drawback for me was that I needed more apples. I used my deep dish pan, and the apples did a magic shrinking trick. There was quite a cavern between the crust and apples. I didn't use Granny Smith apples this time, and that could be part of the problem.
Flaky flaky crust. This one is just waiting for its best friend, vanilla ice cream.
Will this recipe drag me from my standard version? Probably not. Was a I happy to have a reason to make apple pie? Of course!
Thank you to Emily of Sandmuffin for getting more pie into my house.