As American as Apple Pie

In honour of Downton Abbey's special Christmas episode, and to honour Lady Grantham's American heritage, I made an apple pie yesterday.

Well that, and we're hosting a pie making workshop in a few weeks and I need to practice my crust making abilities and the New York Times magazine had a new apple pie recipe that I wanted to try. This recipe was different than my father's recipe (which is the one I usually use). Many more steps, much more time (you're supposed to mix an egg yolk into the water for the crust, with some apple cider vinegar, and you're supposed pre-cook the filling).  I think he would dismiss it out of hand.

I may have overworked the dough, but I found it needed more water and was full of ridiculous steps. I also don't see much of a difference that was made by pre-cooking the filling, except dirtying a pot and cookie sheet.

Always annoying when a recipe takes a lot of time, but doesn't deliver the results you wanted.