Agh, whoever made the term easy as pie was obviously just a sarcastic jerk. I haven't made a pie since I started architecture, so I've forgotten most of the what's what's on pie making - I could barely remember what the pie dough texture was suppose to be like, and when I rolled it out, it crumbled and was breaking apart.
Errors aside, the pie turned out rather nice, the lattice (though messy), browned really well with the caramelized sugar. Workmanship is obviously in need of improvement, and taste - well, it tastes like apple pie: you can't go too wrong with the flavors, but I would have preferred a thicker texture to it.
I've long used the Grandma Ople's recipe for the pie on the internet, but always found it too buttery, and rich, so I opted to make my own without any use of cornstarch or flour. It's light and runny, caramel rolling around the pan as you tilt it sideways. Not quite my preference, but it doesn't lose it's apple flavor as much as the other recipes I've tried before.
To conclude: practice makes perfect. More pictures to come after dinner (wink).
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