Northern Spies, etc., Part 2: Success?

Twenty-eight hours later, and only a fraction of the pie remains. A palatable crust, after all. (I had replaced the tablespoons of orange juice called for in the dough recipe with vinegar [not Folger's crystals] and feared an overpowering tang. Once baked, however, the crust displayed little sign of overacidity. I will stick to the recipe and use orange juice next time, however.)

I used tart and yummy Northern Spy apples for the pie. Before filling the pie, I sautéed them with butter, sugar, salt, flour, and vanilla (no cinnamon in this pie).

The dough was pretty elastic and rolled out fairly easily.

 Bottom crust filled with precooked apples.

I probably should've chilled the pie before baking; once in the oven for 15 or so minutes, it started getting "droopy crusts," which required some un-Martha-like smooshing.

 

Baked

Glazed with powdered sugar mixed with vanilla, and looking like a matronly woman wearing coldcream before bed (later I added another layer of glaze: powdered sugar mixed with a little half and half).

With the dough scraps, I made three empanaditas filled with a little dulce de leche.