Of course, I forgot to take a picture of it, but I baked an excellent apple pie this weekend to take to a dinner party (well, a pig roast, actually). The crust was just perfect -- flaky and delicious. Thanks to a suggestion from Smitten Kitchen, I used the Cook's Illustrated recipe, although I used all butter instead of the butter/shortening combo (perhaps this is why the pie crust was crack-like in its goodness?). The Kitch'n highlighted the same recipe today. For the innards, I used a variation of this recipe (thanks again to SK), but used macintosh apples from my CSA and juice from 1/2 a lemon. Good stuff, people.