Shortbread pie
Pies
My grandmother, my mother and I - and now my daughter - serve this pie as a centerpiece dessert every Christmas. The filling is very austere - just juicy apples, sugar and a thickener - the result is bright and jammy - like a pink, stovetop applesauce. The crust is more like Scottish shortbread than traditional pie crust. (Our roots are in Glasglow!) Be sure to bake the pie on a cookie sheet to catch the "tack" - or juices that are released - for pouring over the crust at the end. It gives the pie a glossy finish. Traditionally, everyone enjoys a slice for Christmas dessert, and then another the following morning - for breakfast on Boxing day. It it delicious the day of, but takes particularly well to sitting overnight and being eaten at room temp.
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