The poor little guy shrunk a little during the baking process. That’s his head on the left and the tail on the right.
And wowee, was that pie good! I used the Smitten Kitchen pie recipe, which she adapted from Cooks’ Illustrated. I took her advice and eliminated the lemon and doubled all the spices (actually I quadrupled the nutmeg and used fresh-grated). I also used a variety of different apples, rather than just Granny Smith and Macintosh as the directions called for.
It was probably the best apple pie I’ve ever eaten. It’s gone but thankfully, we still have a baby one in the fridge!
That’s a half-pint jar (the short fat kind, not the taller, skinny kind). I used my leftover pie crust and filling and made us this absolutely adorable pie for later. It’s waiting in the freezer but I don’t think it will be there that long!