Baseball, Mom, <fill in the blank>
<At my current job, I've been messing around with individual crostatas for a while. And while the chefs and I have disagreed over how to shape them, bake them, and even fill them, I've been able to hold on to the same base recipe for the dough. I've found, through several giant batches, that the scraps, when stacked, folded and re-rolled, go from standard pie crust flaky to puff pastry-esque. And when egg washed and generously sugared, it takes on a gorgeous color and crisp outer texture.
Add to that the method for cooking apples that the executive chef taught me, with a few of my own tweaks added for personal taste, and I figured I had the makings for a fairly epic apple pie.>http://sweets.seriouseats.com/2013/03/superlative-apple-pie-a-la-mode-draft.html