I've got this deep dish pie pan staring at me just begging to be used.
Which got me thinking.
Has anyone ever made a "double-decker" apple pie? As in pie crust, topped with apple filling, then another layer of pie crust, then more apple filling, then pie crust to top it off?
Every time I have a deep dish pie (2 inches thick) I always feel like it is unbalanced -- to much filling to crust. The ratio is just off.
Is this possible? A double-decker apple pie? Would the middle layer crust cook through, or would it be still half-raw when the rest of the pie is done?
Thoughts? Comments? Suggestions? Ridicule?