Two pies in one day! One savory (tomato pie) and one sweet (apple pie). I substituted cake flour for 1/3 of the general purpose flour in the pie crust. I like to do that, using pastry flour, but I can't find pastry flour at the stores now. Apparently you can't do that for a blind baked pie ( the tomato pie) - the sides sunk. But the texture was wonderful. The decorations on the apple pie are made using fondant presses on extra pie crust, then sprinkle on cinnamon and sugar. This crust was also 1/3 cake flour. It's a little messier than normal, so I called it an "artisan pie" LOL. I need to shop around for actual pastry flour.
