Having made my first visit to Lapacek's Orchard of the season recently, I decided to make an apple pie. It occurred to me that the crust should be made of rye instead of wheat because it just sounded like a tasty idea and my Slavic ancestors would be proud to boot.
I enlisted the help of a friend who knows more about baking than I shall ever know but had never made a rye pie crust. A learning experience for both of us. All the apples were from Lapacek's and included Duchess, a Wolf River, and other varieties unknown. Our efforts yielded this:
With the near Stygian crust, the gurgling apple lava, and the uneven vent holes, it was the Necronomicon of pies.
I served it with generous portions of Sassy Cow vanilla ice cream.
With such a mass of deliciousness, we succumbed to madness. The crust turned out well with my butter grating skillz coming in handy as it was nice and flaky. Lacking the sweetness of wheat, it instead had a lovely nutty taste which made me want to bake further rye-crusted pies, including savory ones.
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