Pie is hands-down one of my favorite foods - both to make and to eat. And as delicious as French baked goods are, there really is no substitute here for it. Tarts probably come the closest, but their crusts are more shortbread than flaky, and the fillings creamy rather than fruity. I tried to explain to a friend here what makes American pie crusts so great, and ended up describing it as a cross between pâte sucrée and feuilletage.
Come holiday season I've always been the designated pie-maker in the family, but I have to give it up to the experts at Serious Eats for breaking down some of the best baking tips for ensuring that your pie is far superior to any store-bought crap brought to the holiday party by a lazy guest.
And so, this link here is my gift to you: The Food Lab's Top Nine Tips for Perfect Apple Pie.