Tis the season so I tried Alton Brown's take on apple pie. Not your average everyday apple pie. This pie has a different set of ingredients and it is baked in a 2" deep fluted quiche (tart) pan. So deep it calls for a pie bird to release steam keeping the bottom crust from getting soggy.
Pie birds were a thing in the middle ages when pies were not much like the sweet fruited treats we enjoy today. They were savory meat pies with elaborately decorated crusts that were more cooking vessels than edible flaky pastries.
Some atypical ingredients in this pie: Lime juice, Apple jelly, Grains of Paradise, Tapioca flour, fresh apple juice reduction and Apple Jack. Curiously enough, there is no cinnamon in this apple pie
Once depanned, it is served as a freestanding pie. I've baked pies in tart pans before but never a 2" deep tart pan. First try was a little rough but I learned a lot. Next one will be prettier.
Just out of the oven. 4 in 20 blackbirds...
Cooled and out of the pan. There are a lot of apples in this pie. Only one was left