"Apple pie [3 staccato lip smacks]." Have you heard this somewhere before? [more inside]
Home-cooked apple pie: What kinds of apples do you use? Or combination thereof? [more inside]
I'm cooking my first ever pie for a lunch tomorrow (apple pie from Jamie Oliver's "Jamie's dinners" book if that makes a difference). I'm likely to be busy in the morning so can I get away with making it tonight so it just needs heating tomorrow? Or will the pastry go soggy overnight? Second option is to make the pastry and filling tonight, keep separate and assemble tomorrow. Or just get up ridiculously early? Thanks!
They say there's nothing more American than apple pie, but I've yet to have a decent apple pie in NYC. Could you please help me find a good (eggless) apple pie in NYC?