Chilebrown's Gravestein Apple Pie

Chilebrown is making pie:

I put in 11.5 hours at the Salt Mine yesterday to pay for Bacon and Charcoal and Beer. Today is the start of another grueling two weeks of R&R.

Waking up, I went to the backyard and picked some Gravestien apples and whipped up a pie. Now, I am going to head into Oakland and pick up my fresh pork belly. (Rind Off). I will have all the important food groups taken care off. I am hoping to smoke it with our custom applewood charcoal. YES!

A few tricks I learned about making pie crusts is to use super cold butter, and don't overmix it, because the little chunks of butter wil melt as the crust cooks, leaving little air pockets. This is what makes a good crust flaky and tender. Also, a friend years ago recommended replacing a tablespoon of water in the crust with vinegar, which gives it just a little extra zip, and I've been doing it since.

Nice pie, Chile! Paul also mentioned that he got a lot of compliments at the Apple Festival on his Desert Island Foods™.com "I can't live without it" T-shirt!

I wish I had a slice for breakfast. Where'e the ice cream????