Hole E. Cow. This is the pie of my dreams, the confirmation that I have what it takes to make a truly great pie. It turns out that what it takes are the right recipes; "Cook's Illustrated"'s for pie crust, Rose Levy Berenbaum's for the filling. The pie crust that was so successful for the Shaker Lemon Pie continued to amaze when made with half whole-wheat flour for the apple pie. Seriously--you just can't mess this crust up, and it has all those elusive (to me) qualities of crispness, lightness, and flakiness, that I'd more or less given up on. As for the filling, it is wonderful: clear apple flavor and perfect gelling. I ate a quarter of the pie all by myself before the rest of the family had even properly served themselves.
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