I made this pie for Spouse’s birthday last week. I intended for it to be more rustic than my usual apple pie. Then I went just a little overboard and put in a secret ingredient.
First of all, I used cream and a sprinkling of granulated sugar instead of an eggwash to brown the crust. I like the unevenness it gave.
Then this pie has apples piled high so I couldn’t crimp the crust as I normally would. This made my pie crust much thinner than I normally make. While I used the same basic recipe, this time I put in more apples for that rustic effect. I even saw a pie once where the top crust was just sitting on top of the apples because it was such a “high pie”.
Then I poured over some cream over the apples before I sealed it. I was tempted to sprinkle some brown sugar but there will be other times to try that.
One thing I won’t change is the ice cream I serve with it. For me, it will always be Dreyer’s Vanilla Bean.