Filling is delicious! The walnut flavour in the pie crust is subtle, but it produces a clear spin on a pâté brisée. From one comment below, I did NOT refrigerate the lattice for an hour, but only 10 minutes (just enough so I could handle it without it disintegrating). Definitely would make again!
Rating: 3 stars
The filling was one of the most delicious things I've ever had. The blend of apples and pears with butter and vanilla bean was phenomenal. The crust was the problem. With no instructions for the lattice, I wrangled one since I'm an experienced baker. It didn't look like the photo, but had wide strips with narrow spaces in between them. The walnut flavor didn't come across so it felt like a waste of energy to incorporate the nuts, and worst of all the bottom crust was soggy.
Rating: 1 stars
I have never in my entire life had this many problems with a recipe. 1. It says "pi cup ice water"... Since the amount of water added to dough is crucial to making a good crust, that's kind of a big deal. 2. It definitely should say to cook fruit before making dough, since it will take at least that long to cool. 3. Cooling the dough before assembling pie made my crust fracture so I had a holey pie. 4. Crust broke off while baking, so my house was filled with smoke for 45 minutes. NEVER AGAIN.
Just made this recipe, 'tho I haven't actually had a slice yet. I did taste both the crust and the filling before baking. YUM!
HOWEVER, the making of lattice crust, was confusing. I had to split the dough for the top crust in half, then roll out each half, cut it into the larger strips and weave them. They look great. Can't wait to have a piece.
Perhaps the recipe should be updated to contain this info.
Looking forward to trying this but not sure I understand the lattice. In a traditional lattice, I'd roll out a normal-sized top crust, cut it into narrow strips, and space them out so half the strips are laid in each direction.
This wide lattice is pictured on the Nov '12 cover with no spaces, and the recipe is vague on rolling out the crust. Do I use two rounds for the strips and end up with a double-thickness crust on top? How do the juices bubble up with nowhere to vent?