I didn't expect this. I thought I'd miss the toothiness of fresh apples in the pie. I thought it would be too sweet. But I had to try it. My only regret now is that I brought it to a potluck and had to share it with other people.
I doubled the pie dough recipe because I made some pumpkin pies too and replaced some of the flour with dark rye flour.
128g rye flour
572 bread flour
572 unsalted butter
340 ice water
20 kosher salt
76g granulated sugar
Otherwise, I followed the recipe except for double freeze drying the apples. I bought my apples from the bulk bin locally and bought the dehydrated apples too.
I really love this pie. I can't say enough about it.
