This year, the russet apple saplings I brought to my parents seven or so years ago finally bore fruit. I needed a pie crust recipe to turn some of them into my dad’s favourite dessert, and Deb’s recipes at Smitten Kitchen hadn’t steered me wrong so far, so I decided to snag the recipe for crust she uses for her peach pie. Looks like it does just fine with apples, too.
This recipe includes instructions to start the pie at an initial high heat, then lower the temperature to complete the baking. This gives the crust a chance to firm up before the filling thaws out and soaks in, which reduces the chances of sogginess.