This one took home the blue ribbon in 2006. A note from Cheryl: I like pies with a lot of apples. I like to play with the concept of “angle of repose”, which is the slope of a hill made by pieces of a material just before it becomes so steep that the particles begin to fall down the slope. My quest is to use enough apples to find the angle of repose for apple slices!
The apples I used for the award-winning pie were Gravensteins from Scott Farm in Dummerston. You can use your favorite tart cooking apple - I often use Granny Smiths when local apples are not available.