Breton Apple Pie

I had a beautiful bag of Mutsu apples from a little farm stand between Flat Rock and Hendersonville, NC, just begging to be made into a delicious baked good for fall. Mutsu apples are a cross between Golden Delicious (for sweetness) and Indo Apples from Japan (a sturdy baking apple similar to Granny Smith, from what I can find out), so I thought they'd hold up well in a pie.

In this Breton Apple Pie from The Modern Baker by Nick Malgieri, the apples are prepared and cooked on the stove before they are spooned into the crust. The crust had more of a sugar cookie taste to it than pie crust, and looked beautiful when it came out of the oven.


The springform pan I baked this in is pretty dark, so I should have thought to turn the oven temperature down by 25 degrees. Since I didn't, some of the bottom of the crust got darker than I would have liked. I didn't have any other 10" pans. Malgieri says this recipe is freezer-friendly, and I think the next time around I might make it in a 9" cake pan instead. That way I can use a few less apples but end up with a slightly higher "pie."