Two types of apples, dried and fresh, make for a profoundly apple-ish pie. Dried apples were a mainstay on the journey West. This makes a great big pie, so seek out a 10-inch pie tin at a restaurant supply store or tuck it into a ten-inch springform pan. I cut scraps of dough into little leave shapes with a cookie cutter, mark the veins on them and group about five such leaves in the center of the pie. Glaze, bake and learn to take compliments. If you cannot find apple syrup, use pomengrante molasses or leave it out.
