Get back on that horse!

A few weeks ago, I made an apple failurepie. I'm not claiming full responsibility--I mixed Braeburn and Granny Smith apples because it was all they had at Hickory Hill and they tasted funny--but I probably should have put the pie in the oven for 10 minutes longer, because the apples weren't fully cooked. =_= The egg wash made the pie look more done than it really was, and I should have compensated more for the fact that I was using a glass pie plate and had to lower the oven temperature. Also, I had a hell of a time getting the crust in the pie plate intact. I did manage to make a nice-looking pie, but it was hell.

I was all set to give up on apple, but I wanted to exorcise that demon. This was my last chance. So, I made the pie today. It's still cooling, so I can't taste it yet. I hope it's good. It looks good! It smells good!

This is what I did differently.:

1. Used a metal pie plate so I didn't have to lower the oven temperature.
2. Used Cortland apples.
3. Put the rolled-out pie crust in the refrigerator on a baking sheet to make it easier to get into the pie plate without tearing.
4. Baked it for 15 minutes longer.

I'll report on it later. ^^