I made this recipe as written and I can say these pies are delicious! The crust came out just as flaky as the picture in the magazine and the filling was amazing. Only complaints, would like weight measurements for the apples. Also, baking uncovered at 400 my apples started to burn so I lowered the temp and covered. Finally, crust at 1/4 inch thick would not give me 10 pies, maybe four, so I rolled it thinner. All in all, easy enough to do and so amazing, thanks!!
Filling is fiddly for sure (the "hands-on" time commitment FAR exceeds 15 minutes!!) but the finished product is SPECTACULAR. I will search for an easier apple compote but will definitely keep the spice profile with a bit of additional cinnamon.
These pies are DELICIOUS! I've made them according to the original recipe several times. I enjoy making the crust dough ahead of time, then assembling the pies on a second day - just because making them is time consuming. This season I used the crust recipe and made pies with fresh blueberries instead. Wonderful!!
We used our own dried apples, and then used a little smaller circle to cut out, so got more incredibly delicious pies. Baked 4 fresh, then have baked from frozen with success. Flaky crust, tasty filling. It's a keeper.